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 *

179 related articles for article (PubMed ID: 30042587)

  • 1. Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels.
    Kang SW; Rahman MS; Kim AN; Lee KY; Chun J; Kerr WL; Choi SG
    J Food Sci Technol; 2018 Jul; 55(7):2712-2720. PubMed ID: 30042587
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent.
    Kang SW; Rahman MS; Kim AN; Lee KY; Park CY; Kerr WL; Choi SG
    J Food Sci Technol; 2017 Jul; 54(8):2485-2493. PubMed ID: 28740306
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent.
    Kang SW; Kim HM; Rahman MS; Kim AN; Yang HS; Choi SG
    Korean J Food Sci Anim Resour; 2017; 37(1):29-37. PubMed ID: 28316468
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation.
    Shin WK; Yokoyama WH; Kim W; Wicker L; Kim Y
    J Sci Food Agric; 2015 Mar; 95(5):1000-7. PubMed ID: 24924689
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies.
    Tuhanioglu A; Ubeyitogullari A
    Food Res Int; 2024 Aug; 190():114588. PubMed ID: 38945607
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract.
    Wu ML; Chang JC; Lai YH; Cheng SL; Chiou RY
    J Agric Food Chem; 2004 Jul; 52(15):4785-90. PubMed ID: 15264915
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Thermal and functional characteristics of defatted bovine heart using supercritical CO
    Rahman MS; Gul K; Yang HS; Chun J; Kerr WL; Choi SG
    J Sci Food Agric; 2019 Jan; 99(2):816-823. PubMed ID: 30003541
    [TBL] [Abstract][Full Text] [Related]  

  • 8. HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu.
    Shin WK; Wicker L; Kim Y
    J Sci Food Agric; 2017 Aug; 97(11):3720-3726. PubMed ID: 28111766
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.
    Yang HS; Choi SG; Jeon JT; Park GB; Joo ST
    Meat Sci; 2007 Feb; 75(2):283-9. PubMed ID: 22063660
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.
    Shin DJ; Kim W; Kim Y
    Food Chem; 2013 Nov; 141(1):517-23. PubMed ID: 23768388
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu.
    Zinia SA; Nupur AH; Karmoker P; Hossain A; Jubayer MF; Akhter D; Mazumder MAR
    Heliyon; 2022 Oct; 8(10):e10878. PubMed ID: 36247161
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.
    Rahman MS; Seo JK; Zahid MA; Park JY; Choi SG; Yang HS
    Meat Sci; 2019 May; 151():89-97. PubMed ID: 30784961
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels.
    Huang S; Roman L; Martinez MM; Bohrer BM
    Foods; 2020 Aug; 9(8):. PubMed ID: 32781693
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage.
    Xu Y; Wang Z; Qi B; Ran A; Guo Z; Jiang L
    Foods; 2020 Dec; 9(12):. PubMed ID: 33348648
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physico-chemical properties and acceptability of yam flour substituted with soy flour.
    Akingbala JO; Oguntimein GB; Sobande AO
    Plant Foods Hum Nutr; 1995 Jul; 48(1):73-80. PubMed ID: 8719741
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of soybean genotype and growing location on oil and fatty acids in tofu.
    Bhardwaj HL; Hamama AA; Rangappa M; Joshi JM; Sapra VT
    Plant Foods Hum Nutr; 2003; 58(3):197-205. PubMed ID: 15366260
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of soybean aging conditions on tofu sensory characteristics and acceptance.
    Kamizake NKK; Silva LCP; Prudencio SH
    J Sci Food Agric; 2018 Feb; 98(3):1132-1139. PubMed ID: 28731503
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour.
    Kim YN; Muttakin S; Jung YM; Heo TY; Lee DU
    Foods; 2019 Nov; 8(12):. PubMed ID: 31775330
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
    Toda K; Chiba K; Ono T
    J Food Sci; 2007 Mar; 72(2):C108-13. PubMed ID: 17995824
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores.
    Yuan S; Chang SK
    J Food Sci; 2007 Mar; 72(2):S136-45. PubMed ID: 17995855
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.