255 related articles for article (PubMed ID: 28071006)
1. Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.
Komolka P; Górecka D; Szymandera-Buszka K; Jędrusek-Golińska A; Dziedzic K; Waszkowiak K
Acta Sci Pol Technol Aliment; 2016; 15(2):161-170. PubMed ID: 28071006
[TBL] [Abstract][Full Text] [Related]
2. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
Angioloni A; Collar C
J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
[TBL] [Abstract][Full Text] [Related]
3. Sensory analysis and aroma compounds of buckwheat containing products-a review.
Starowicz M; Koutsidis G; Zieliński H
Crit Rev Food Sci Nutr; 2018 Jul; 58(11):1767-1779. PubMed ID: 28686470
[TBL] [Abstract][Full Text] [Related]
4. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
Shih YT; Wang W; Hasenbeck A; Stone D; Zhao Y
J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
[TBL] [Abstract][Full Text] [Related]
5. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
Msaddak L; Siala R; Fakhfakh N; Ayadi MA; Nasri M; Zouari N
Int J Food Sci Nutr; 2015; 66(8):851-7. PubMed ID: 26460166
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
[TBL] [Abstract][Full Text] [Related]
7. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
Sujka K; Cacak-Pietrzak G; Sułek A; Murgrabia K; Dziki D
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807310
[TBL] [Abstract][Full Text] [Related]
8. [The complex of bilberry polyphenols, sorbed on the buckwheat flour as a functional food ingredient].
Petrov NA; Sidorova YS; Perova IB; Kochetkova AA; Mazo VK
Vopr Pitan; 2019; 88(6):63-71. PubMed ID: 31860201
[TBL] [Abstract][Full Text] [Related]
9. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
Costantini L; Lukšič L; Molinari R; Kreft I; Bonafaccia G; Manzi L; Merendino N
Food Chem; 2014 Dec; 165():232-40. PubMed ID: 25038671
[TBL] [Abstract][Full Text] [Related]
10. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
Hęś M; Szwengiel A; Dziedzic K; Le Thanh-Blicharz J; Kmiecik D; Górecka D
J Food Sci; 2017 Apr; 82(4):882-889. PubMed ID: 28272837
[TBL] [Abstract][Full Text] [Related]
11. Effect of subcritical water flash release processing on buckwheat flour properties.
Plumier B; Kenar JA; Felker FC; Winkler-Moser J; Singh M; Byars JA; Liu SX
J Sci Food Agric; 2023 Mar; 103(4):2088-2097. PubMed ID: 36543748
[TBL] [Abstract][Full Text] [Related]
12. Production optimization of passion fruit peel flour and its incorporation into dietary food.
Garcia MV; Milani MS; Ries EF
Food Sci Technol Int; 2020 Mar; 26(2):132-139. PubMed ID: 31537114
[TBL] [Abstract][Full Text] [Related]
13. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.
Gutiérrez-Luna K; Ansorena D; Astiasarán I
J Food Sci; 2020 Oct; 85(10):3072-3080. PubMed ID: 32869333
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities.
Sedej I; Sakač M; Mandić A; Mišan A; Tumbas V; Čanadanović-Brunet J
J Food Sci; 2012 Sep; 77(9):C954-9. PubMed ID: 22888949
[TBL] [Abstract][Full Text] [Related]
16. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values.
Tańska M; Roszkowska B; Czaplicki S; Borowska EJ; Bojarska J; Dąbrowska A
Plant Foods Hum Nutr; 2016 Sep; 71(3):307-13. PubMed ID: 27319014
[TBL] [Abstract][Full Text] [Related]
17. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Abdo Qasem AA; Serag El-Din MF; Almaiman SAM
Food Sci Technol Int; 2020 Jun; 26(4):311-320. PubMed ID: 31818128
[TBL] [Abstract][Full Text] [Related]
18. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
Ben Jeddou K; Bouaziz F; Zouari-Ellouzi S; Chaari F; Ellouz-Chaabouni S; Ellouz-Ghorbel R; Nouri-Ellouz O
Food Chem; 2017 Feb; 217():668-677. PubMed ID: 27664685
[TBL] [Abstract][Full Text] [Related]
19. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment.
Chen XW; Luo DY; Chen YJ; Wang JM; Guo J; Yang XQ
Food Chem; 2019 Jul; 285():414-422. PubMed ID: 30797365
[TBL] [Abstract][Full Text] [Related]
20. Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition.
Hęś M; Dziedzic K; Górecka D; Drożdżyńska A; Gujska E
Plant Foods Hum Nutr; 2014 Sep; 69(3):276-82. PubMed ID: 24938316
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]