179 related articles for article (PubMed ID: 23733813)
1. Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars.
Khouryieh H; Aramouni F
Food Sci Technol Int; 2013 Dec; 19(6):549-56. PubMed ID: 23733813
[TBL] [Abstract][Full Text] [Related]
2. Physical and sensory characteristics of cookies prepared with flaxseed flour.
Khouryieh H; Aramouni F
J Sci Food Agric; 2012 Aug; 92(11):2366-72. PubMed ID: 22419245
[TBL] [Abstract][Full Text] [Related]
3. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
Bchir B; Jean-François T; Rabetafika HN; Blecker C
Food Sci Technol Int; 2018 Apr; 24(3):198-208. PubMed ID: 29169267
[TBL] [Abstract][Full Text] [Related]
4. Effect of flax addition on the flavor profile and acceptability of bagels.
Aliani M; Ryland D; Pierce GN
J Food Sci; 2012 Jan; 77(1):S62-70. PubMed ID: 22260132
[TBL] [Abstract][Full Text] [Related]
5. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
Carvalho VS; Conti-Silva AC
J Sci Food Agric; 2018 Jan; 98(1):134-139. PubMed ID: 28543033
[TBL] [Abstract][Full Text] [Related]
6. The addition of golden flaxseed flour (
Cócaro ES; Laurindo LF; Alcantara M; Martins IBA; Junior AAB; Deliza R
Food Sci Technol Int; 2020 Mar; 26(2):105-112. PubMed ID: 31461368
[TBL] [Abstract][Full Text] [Related]
7. Extruded flaxseed meal enhances the nutritional quality of cereal-based products.
Giacomino S; Peñas E; Ferreyra V; Pellegrino N; Fournier M; Apro N; Carrión MO; Frias J
Plant Foods Hum Nutr; 2013 Jun; 68(2):131-6. PubMed ID: 23640296
[TBL] [Abstract][Full Text] [Related]
8. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.
Yuksel F; Karaman S; Kayacier A
Food Chem; 2014 Feb; 145():910-7. PubMed ID: 24128563
[TBL] [Abstract][Full Text] [Related]
9. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial.
Santiago A; Ryland D; Cui S; Blewett H; Aliani M
J Sci Food Agric; 2019 Jan; 99(2):831-843. PubMed ID: 29999194
[TBL] [Abstract][Full Text] [Related]
10. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
Gajula H; Alavi S; Adhikari K; Herald T
J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
[TBL] [Abstract][Full Text] [Related]
11. Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends.
Enwere NJ; Ntuen IG
Int J Food Sci Nutr; 2005 Feb; 56(1):35-44. PubMed ID: 16019313
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions.
Maia LC; Nano RMW; Santos WPCD; de Oliveira FS; Barros CO; de Souza Miranda KE
Food Sci Technol Int; 2021 Dec; 27(8):702-711. PubMed ID: 33401926
[TBL] [Abstract][Full Text] [Related]
13. Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM).
Trevisan AJ; Arêas JA
Int J Food Sci Nutr; 2012 May; 63(3):362-7. PubMed ID: 22023533
[TBL] [Abstract][Full Text] [Related]
14. Developing fruit-based nutritious snack bars.
da Silva EP; Siqueira HH; do Lago RC; Rosell CM; Vilas Boas EV
J Sci Food Agric; 2014 Jan; 94(1):52-6. PubMed ID: 23794383
[TBL] [Abstract][Full Text] [Related]
15. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
Bartkiene E; Juodeikiene G; Vidmantiene D
Int J Food Sci Nutr; 2012 Sep; 63(6):722-9. PubMed ID: 22229277
[TBL] [Abstract][Full Text] [Related]
16. [Nutritional value and functional properties of flaxseed].
Martinchik AN; Baturin AK; Zubtsov VV; Molofeev VIu
Vopr Pitan; 2012; 81(3):4-10. PubMed ID: 22888664
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical and sensory characteristics of no-bake wheat-soy snack bars.
Aramouni FM; Abu-Ghoush MH
J Sci Food Agric; 2011 Jan; 91(1):44-51. PubMed ID: 20737416
[TBL] [Abstract][Full Text] [Related]
18. Enhancement of the nutritional status of beef patties by adding flaxseed flour.
Elif Bilek A; Turhan S
Meat Sci; 2009 Aug; 82(4):472-7. PubMed ID: 20416676
[TBL] [Abstract][Full Text] [Related]
19. [Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour].
Zacarías I; Yáñez E; Araya E; Ballester D
Arch Latinoam Nutr; 1985 Mar; 35(1):119-29. PubMed ID: 3834871
[TBL] [Abstract][Full Text] [Related]
20. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
Muoki PN; de Kock HL; Emmambux MN
J Sci Food Agric; 2012 Jun; 92(8):1771-9. PubMed ID: 22246672
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
