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.
225 related articles for article (PubMed ID: 29260598)
1. Blueberry by-product used as an ingredient in the development of functional cookies. Perez C; Tagliani C; Arcia P; Cozzano S; Curutchet A Food Sci Technol Int; 2018 Jun; 24(4):301-308. PubMed ID: 29260598 [TBL] [Abstract][Full Text] [Related]
2. Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product. Curutchet A; Cozzano S; Tárrega A; Arcia P Food Sci Technol Int; 2019 Dec; 25(8):642-648. PubMed ID: 31163977 [TBL] [Abstract][Full Text] [Related]
3. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. Šarić B; Dapčević-Hadnađev T; Hadnađev M; Sakač M; Mandić A; Mišan A; Škrobot D J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519 [TBL] [Abstract][Full Text] [Related]
4. 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]
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. Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties. Blanco Canalis MS; Baroni MV; León AE; Ribotta PD Food Chem; 2020 Dec; 333():127464. PubMed ID: 32659667 [TBL] [Abstract][Full Text] [Related]
7. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour. Ertaş N; Aslan M Acta Sci Pol Technol Aliment; 2020; 19(2):177-184. PubMed ID: 32600014 [TBL] [Abstract][Full Text] [Related]
8. Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.). Şahin N J Sci Food Agric; 2023 Nov; 103(14):6975-6983. PubMed ID: 37311731 [TBL] [Abstract][Full Text] [Related]
10. The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies. Raczkowska E; Wojdyło A; Nowicka P Sci Rep; 2024 Feb; 14(1):3788. PubMed ID: 38361029 [TBL] [Abstract][Full Text] [Related]
11. [Characterization of cookies made with deseeded grape pomace]. Canett Romero R; Ledesma Osuna AI; Robles Sánchez RM; Morales Castro R; León-Martínez L; León-Gálvez R Arch Latinoam Nutr; 2004 Mar; 54(1):93-9. PubMed ID: 15332362 [TBL] [Abstract][Full Text] [Related]
12. Quality assessment of experimental cookies enriched with freeze-dried black chokeberry. Sady S; Sielicka-Różyńska M Acta Sci Pol Technol Aliment; 2019; 18(4):463-471. PubMed ID: 31930796 [TBL] [Abstract][Full Text] [Related]
13. Glycemic index and microstructure analysis of a newly developed fiber enriched cookie. Schuchardt JP; Wonik J; Bindrich U; Heinemann M; Kohrs H; Schneider I; Möller K; Hahn A Food Funct; 2016 Jan; 7(1):464-74. PubMed ID: 26514289 [TBL] [Abstract][Full Text] [Related]
14. Sensory and consumer perception of the addition of grape seed extracts in cookies. Davidov-Pardo G; Moreno M; Arozarena I; Marín-Arroyo MR; Bleibaum RN; Bruhn CM J Food Sci; 2012 Dec; 77(12):S430-8. PubMed ID: 23170916 [TBL] [Abstract][Full Text] [Related]
15. Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages. Gunathilake KD; Yu LJ; Rupasinghe HP Food Chem; 2014 Apr; 148():335-41. PubMed ID: 24262566 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. Composition of polyphenols and antioxidant activity of rabbiteye blueberry (Vaccinium ashei) in Nanjing. Li C; Feng J; Huang WY; An XT J Agric Food Chem; 2013 Jan; 61(3):523-31. PubMed ID: 23268789 [TBL] [Abstract][Full Text] [Related]
18. Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion. Handa C; Goomer S; Siddhu A J Food Sci; 2011 Apr; 76(3):S198-202. PubMed ID: 21535860 [TBL] [Abstract][Full Text] [Related]
19. Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. de Camargo AC; Vidal CM; Canniatti-Brazaca SG; Shahidi F J Agric Food Chem; 2014 Nov; 62(46):11228-35. PubMed ID: 25350915 [TBL] [Abstract][Full Text] [Related]
20. Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product. Irigoytia MB; Irigoytia K; Sosa N; de Escalada Pla M; Genevois C J Sci Food Agric; 2022 Aug; 102(11):4551-4560. PubMed ID: 35137425 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]