BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

201 related articles for article (PubMed ID: 30236694)

  • 1. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
    Pycarelle SC; Winnen KLJ; Bosmans GM; Van Haesendonck I; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2019 Jan; 271():401-409. PubMed ID: 30236694
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.
    Pycarelle SC; Bosmans GM; Pareyt B; Brijs K; Delcour JA
    Food Res Int; 2021 Feb; 140():110007. PubMed ID: 33648239
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M; Byars JA; Liu SX
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M; de la Hera E; Pérez GT; Gómez M
    J Sci Food Agric; 2013 Feb; 93(3):542-9. PubMed ID: 22865470
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking.
    Pycarelle SC; Brijs K; Delcour JA
    Food Res Int; 2020 Nov; 137():109551. PubMed ID: 33233174
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Exploration of the functionality of sugars in cake-baking, and effects on cake quality.
    Slade L; Kweon M; Levine H
    Crit Rev Food Sci Nutr; 2021; 61(2):283-311. PubMed ID: 32090597
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.
    Melis S; Pauly A; Gerits LR; Pareyt B; Delcour JA
    J Agric Food Chem; 2017 Mar; 65(9):1932-1940. PubMed ID: 28240876
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting.
    Pycarelle SC; Bosmans GM; Pareyt B; Brijs K; Delcour JA
    Foods; 2021 Jan; 10(1):. PubMed ID: 33419205
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.
    Melis S; Delcour JA
    Compr Rev Food Sci Food Saf; 2020 Nov; 19(6):3715-3754. PubMed ID: 33337036
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch.
    Bahrami N; Yonekura L; Linforth R; Carvalho da Silva M; Hill S; Penson S; Chope G; Fisk ID
    J Sci Food Agric; 2014 Feb; 94(3):415-23. PubMed ID: 24132804
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.
    Baeva MR; Terzieva VV; Panchev IN
    Nahrung; 2003 Jun; 47(3):154-60. PubMed ID: 12866615
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z; Marudova M; Baeva M
    Food Chem; 2019 Nov; 297():124997. PubMed ID: 31253298
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
    Gerits LR; Pareyt B; Masure HG; Delcour JA
    Food Chem; 2015 Apr; 172():613-21. PubMed ID: 25442598
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of okra (
    Chan DS; Wang ST; Chen MY; Sung WC
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C; Giménez A; Lobo M; Iturriaga L; Samman N
    Food Sci Technol Int; 2020 Mar; 26(2):95-104. PubMed ID: 31409127
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative study of texture of normal and energy reduced sponge cakes.
    Baeva MR; Panchev IN; Terzieva VV
    Nahrung; 2000 Aug; 44(4):242-6. PubMed ID: 10996897
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.
    Keppler S; Bakalis S; Leadley CE; Sahi SS; Fryer PJ
    Food Res Int; 2018 May; 107():360-370. PubMed ID: 29580496
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI; El-Salam EAEA; Abaza AG
    Acta Sci Pol Technol Aliment; 2021; 20(1):67-78. PubMed ID: 33449521
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of sorghum flour properties on gluten-free sponge cake.
    Curti MI; Belorio M; Palavecino PM; Camiña JM; Ribotta PD; Gómez M
    J Food Sci Technol; 2022 Apr; 59(4):1407-1418. PubMed ID: 35250065
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Designing a Clean Label Sponge Cake with Reduced Fat Content.
    Eslava-Zomeño C; Quiles A; Hernando I
    J Food Sci; 2016 Oct; 81(10):C2352-C2359. PubMed ID: 27669375
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.