These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

117 related articles for article (PubMed ID: 28265352)

  • 1. Nutritional quality and sensory acceptability of complementary food blended from maize (
    Fikiru O; Bultosa G; Fikreyesus Forsido S; Temesgen M
    Food Sci Nutr; 2017 Mar; 5(2):173-181. PubMed ID: 28265352
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of dabi teff-field pea based energy and protein dense novel complementary food with improved sensory acceptability using D-optimal mixture design.
    Tura DC; Belachew T; Tamiru D; Abate KH
    Heliyon; 2023 Aug; 9(8):e19029. PubMed ID: 37664734
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge.
    Mezgebo K; Belachew T; Satheesh N
    Food Sci Nutr; 2018 Jun; 6(4):891-903. PubMed ID: 29983952
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff-field pea-based novel composite complementary flours.
    Tura DC; Belachew T; Tamiru D; Abate KH
    Food Sci Nutr; 2024 Apr; 12(4):2408-2425. PubMed ID: 38628205
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from
    Tura DC; Belachew T; Tamiru D; Abate KH
    Front Nutr; 2023; 10():1244571. PubMed ID: 37885442
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Nutritional and antinutritional evaluation of complementary foods formulated from maize
    Gemede HF
    Food Sci Nutr; 2020 Apr; 8(4):2156-2164. PubMed ID: 32328282
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palm.
    Agu HO; Onuoha GO; Elijah OE; Jideani VA
    Heliyon; 2020 Nov; 6(11):e05522. PubMed ID: 33294673
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional Composition and Sensory Acceptability of Stinging Nettle (
    Diddana TZ; Kelkay GN; Tescha EE
    Int J Food Sci; 2021; 2021():6666358. PubMed ID: 34426787
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes.
    Tiwari N; Awasthi P
    J Food Sci Technol; 2014 Sep; 51(9):2256-9. PubMed ID: 25190893
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia.
    Keyata EO; Tola YB; Bultosa G; Forsido SF
    Heliyon; 2021 Sep; 7(9):e07955. PubMed ID: 34541356
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge.
    Ngoma TN; Chimimba UK; Mwangwela AM; Thakwalakwa C; Maleta KM; Manary MJ; Trehan I
    PLoS One; 2018; 13(7):e0200418. PubMed ID: 29990380
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biscuit-making potential of millet/pigeon pea flour blends.
    Eneche EH
    Plant Foods Hum Nutr; 1999; 54(1):21-7. PubMed ID: 10646626
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (
    Mekonnen WE; Augchew ED; Terefe ZK
    Int J Food Sci; 2024; 2024():2352758. PubMed ID: 38938552
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.
    Adebiyi JA; Obadina AO; Adebo OA; Kayitesi E
    Food Chem; 2017 Oct; 232():210-217. PubMed ID: 28490067
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods.
    Siyame P; Kassim N; Makule E
    Int J Food Sci; 2021; 2021():8863776. PubMed ID: 33816611
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Oromo Dinich (
    Fekadu A; Tola YB; Taye AH; Keyata EO
    Heliyon; 2022 Oct; 8(10):e10852. PubMed ID: 36247179
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Proximate, functional and sensory characteristics of blended yellow maize and hard-to-cook cowpea extruded snacks.
    Jombo TZ; Mwayera TA; Ndari G; Gwaza RN
    J Sci Food Agric; 2025 Jan; 105(1):483-488. PubMed ID: 39193876
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.
    Jukić M; Nakov G; Komlenić DK; Vasileva N; Šumanovac F; Lukinac J
    Plants (Basel); 2022 Mar; 11(6):. PubMed ID: 35336642
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking.
    Obatolu VA; Cole AH; Maziya-Dixon BB
    J Sci Food Agric; 2000 May; 80(6):646-650. PubMed ID: 29345783
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea.
    Okafor UI; Omemu AM; Obadina AO; Bankole MO; Adeyeye SAO
    Food Sci Nutr; 2018 Mar; 6(2):424-439. PubMed ID: 29564110
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.