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 *

143 related articles for article (PubMed ID: 30315585)

  • 1. Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage.
    Atonfack JT; Ataman ZA; Were LM
    J Sci Food Agric; 2019 Mar; 99(5):2186-2193. PubMed ID: 30315585
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidation.
    Liang S; Tran HL; Were L
    Food Chem; 2018 Jun; 252():318-326. PubMed ID: 29478548
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions.
    Liang S; Were LM
    Food Chem; 2018 Feb; 241():135-142. PubMed ID: 28958510
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Greening in sunflower butter cookies as a function of egg replacers and baking temperature.
    Rogers A; Hahn L; Pham V; Were L
    J Food Sci Technol; 2018 Apr; 55(4):1478-1488. PubMed ID: 29606762
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color.
    Verde CL; Pacioles CT; Paterson N; Chin J; Owens CP; Senger LW
    J Food Sci; 2023 Aug; 88(8):3538-3550. PubMed ID: 37421345
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
    Simsek S; Whitney KL; Ohm JB; Anderson J; Mergoum M
    J Food Sci; 2011; 76(1):S101-7. PubMed ID: 21535707
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y
    J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.
    Bellido GG; Scanlon MG; Sapirstein HD; Page JH
    J Agric Food Chem; 2008 Nov; 56(21):9855-61. PubMed ID: 18841986
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Refrigerated dough syruping in relation to the arabinoxylan population.
    Gys W; Courtin CM; Delcour JA
    J Agric Food Chem; 2003 Jul; 51(14):4119-25. PubMed ID: 12822956
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione.
    Ishii AK; Toto Pacioles C; Were L
    Food Res Int; 2021 Sep; 147():110574. PubMed ID: 34399547
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Survival of Salmonella during baking of peanut butter cookies.
    Lathrop AA; Taylor T; Schnepf J
    J Food Prot; 2014 Apr; 77(4):635-9. PubMed ID: 24680076
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of refrigerated and frozen storage on butter flavor and texture.
    Krause AJ; Miracle RE; Sanders TH; Dean LL; Drake MA
    J Dairy Sci; 2008 Feb; 91(2):455-65. PubMed ID: 18218731
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
    Hamlet CG; Sadd PA; Gray DA
    J Agric Food Chem; 2004 Apr; 52(7):2059-66. PubMed ID: 15053552
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.
    Lazou AE; Chatzimichail K; Revelou PK; Tarantilis P; Protonotariou S; Mandala I; Strati IF
    J Food Sci; 2024 Jun; 89(6):3230-3247. PubMed ID: 38767858
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M; Slade L; Levine H; Gannon D
    Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C; Lucisano M; Mariotti M
    Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.
    Hamlet CG; Sadd PA
    Food Addit Contam; 2005 Jul; 22(7):616-23. PubMed ID: 16019837
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Degradation of free tryptophan in a cookie model system and its application in commercial samples.
    Morales FJ; Açar OC; Serpen A; Arribas-Lorenzo G; Gökmen V
    J Agric Food Chem; 2007 Aug; 55(16):6793-7. PubMed ID: 17630767
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A dynamic micro-scale dough foaming and baking analysis - Comparison of dough inflation based on different leavening agents.
    Maria Vidal L; Wittkamp T; Philipp Benz J; Jekle M; Becker T
    Food Res Int; 2023 Feb; 164():112342. PubMed ID: 36737934
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.