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 *

122 related articles for article (PubMed ID: 28928501)

  • 21. Bovine Milk Fats and Their Replacers in Baked Goods: A Review.
    Huang Z; Stipkovits L; Zheng H; Serventi L; Brennan CS
    Foods; 2019 Sep; 8(9):. PubMed ID: 31480707
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
    Lauková M; Kohajdová Z; Karovičová J; Kuchtová V; Minarovičová L; Tomášiková L
    Food Sci Technol Int; 2017 Sep; 23(6):490-499. PubMed ID: 28399637
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Bubbles in noodle dough: Characterization by X-ray microtomography.
    Guillermic RM; Koksel F; Sun X; Hatcher DW; Nickerson MT; Belev GS; Webb MA; Page JH; Scanlon MG
    Food Res Int; 2018 Mar; 105():548-555. PubMed ID: 29433246
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.
    Poiana MA; Alexa E; Radulov I; Raba DN; Cocan I; Negrea M; Misca CD; Dragomir C; Dossa S; Suster G
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685172
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Meat Analogues: Relating Structure to Texture and Sensory Perception.
    Godschalk-Broers L; Sala G; Scholten E
    Foods; 2022 Jul; 11(15):. PubMed ID: 35892811
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.
    Ooms N; Jansens KJA; Pareyt B; Reyniers S; Brijs K; Delcour JA
    Food Chem; 2018 Mar; 242():68-74. PubMed ID: 29037737
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.
    Swapna KS; Rao KJ
    J Food Sci Technol; 2016 Mar; 53(3):1505-14. PubMed ID: 27570275
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.
    Abiodun OA; Akinoso R
    J Food Sci Technol; 2015 May; 52(5):2894-901. PubMed ID: 25892788
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The texture, sensory properties and stability of cookies prepared with wax oleogels.
    Yılmaz E; Öğütcü M
    Food Funct; 2015 Apr; 6(4):1194-204. PubMed ID: 25710458
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust.
    Matsumoto A; Nakai K; Kawai K
    J Appl Glycosci (1999); 2022; 69(1):1-7. PubMed ID: 35493702
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough.
    Khan MJ; Jovicic V; Zbogar-Rasic A; Zettel V; Delgado A; Hitzmann B
    Foods; 2023 May; 12(10):. PubMed ID: 37238874
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.
    Covino C; Sorrentino A; Di Pierro P; Masi P
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048228
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Rheological properties and microstructure of xylanase containing whole wheat bread dough.
    Ghoshal G; Shivhare US; Banerjee UC
    J Food Sci Technol; 2017 Jun; 54(7):1928-1937. PubMed ID: 28720949
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Factors influencing the sensory perception of reformulated baked confectionary products.
    Garvey EC; O'Sullivan MG; Kerry JP; Kilcawley KN
    Crit Rev Food Sci Nutr; 2020; 60(7):1160-1188. PubMed ID: 30668147
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology.
    Murthy KV; Sudha ML; Ravi R; Raghavarao KS
    J Food Sci Technol; 2015 Jul; 52(7):4405-13. PubMed ID: 26139906
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.
    Devi A; Khatkar BS
    J Food Sci Technol; 2018 Jan; 55(1):321-330. PubMed ID: 29358825
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.
    Erinc H; Mert B; Tekin A
    J Food Sci Technol; 2018 Oct; 55(10):3960-3970. PubMed ID: 30228394
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N; Khatkar BS
    Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products.
    Rathnayake HA; Navaratne S; Navaratne C
    Food Technol Biotechnol; 2022 Mar; 60(1):99-108. PubMed ID: 35440882
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.