BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

388 related articles for article (PubMed ID: 30029705)

  • 1. Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials.
    Jeske S; Zannini E; Arendt EK
    Food Res Int; 2018 Aug; 110():42-51. PubMed ID: 30029705
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products.
    Mäkinen OE; Wanhalinna V; Zannini E; Arendt EK
    Crit Rev Food Sci Nutr; 2016; 56(3):339-49. PubMed ID: 25575046
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.
    Henning DR; Baer RJ; Hassan AN; Dave R
    J Dairy Sci; 2006 Apr; 89(4):1179-88. PubMed ID: 16537951
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes.
    Jeske S; Zannini E; Arendt EK
    Plant Foods Hum Nutr; 2017 Mar; 72(1):26-33. PubMed ID: 27817089
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers' dietary intakes.
    Clegg ME; Tarrado Ribes A; Reynolds R; Kliem K; Stergiadis S
    Food Res Int; 2021 Oct; 148():110586. PubMed ID: 34507731
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Novel trends in engineered milk products.
    Chandrapala J; Zisu B
    J Dairy Res; 2016 Aug; 83(3):268-80. PubMed ID: 27600960
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nutritional profile of plant-based dairy alternatives in the Swedish market.
    Moshtaghian H; Hallström E; Bianchi M; Bryngelsson S
    Curr Res Food Sci; 2024; 8():100712. PubMed ID: 38623274
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives.
    Schiano AN; Harwood WS; Gerard PD; Drake MA
    J Dairy Sci; 2020 Dec; 103(12):11228-11243. PubMed ID: 33069414
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients.
    Romão B; Botelho RBA; Nakano EY; Borges VRP; de Holanda MEM; Raposo A; Han H; Gil-Marín M; Ariza-Montes A; Zandonadi RP
    Front Public Health; 2022; 10():964734. PubMed ID: 36407978
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Health issues and technological aspects of plant-based alternative milk.
    Silva ARA; Silva MMN; Ribeiro BD
    Food Res Int; 2020 May; 131():108972. PubMed ID: 32247441
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet.
    Craig WJ; Messina V; Rowland I; Frankowska A; Bradbury J; Smetana S; Medici E
    Nutrients; 2023 Jul; 15(15):. PubMed ID: 37571331
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Plant-Based Seafood Analogs.
    Kazir M; Livney YD
    Molecules; 2021 Mar; 26(6):. PubMed ID: 33809067
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fermentation of plant-based milk alternatives for improved flavour and nutritional value.
    Tangyu M; Muller J; Bolten CJ; Wittmann C
    Appl Microbiol Biotechnol; 2019 Dec; 103(23-24):9263-9275. PubMed ID: 31686143
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products.
    Scherf KA; Wieser H; Koehler P
    Food Res Int; 2018 Aug; 110():62-72. PubMed ID: 30029707
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.
    Munekata PES; Domínguez R; Budaraju S; Roselló-Soto E; Barba FJ; Mallikarjunan K; Roohinejad S; Lorenzo JM
    Foods; 2020 Mar; 9(3):. PubMed ID: 32143400
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of Enzymes in Dairy Industry: A Review of Current Progress.
    Khan U; Selamoglu Z
    Arch Razi Inst; 2020 Mar; 75(1):131-136. PubMed ID: 32292011
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Meat analogues: Health promising sustainable meat substitutes.
    Kumar P; Chatli MK; Mehta N; Singh P; Malav OP; Verma AK
    Crit Rev Food Sci Nutr; 2017 Mar; 57(5):923-932. PubMed ID: 25898027
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.
    Foschia M; Horstmann SW; Arendt EK; Zannini E
    Annu Rev Food Sci Technol; 2017 Feb; 8():75-96. PubMed ID: 28068489
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts.
    Katidi A; Xypolitaki K; Vlassopoulos A; Kapsokefalou M
    Nutrients; 2023 Jan; 15(2):. PubMed ID: 36678272
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.