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 *

203 related articles for article (PubMed ID: 30426506)

  • 1. Effect of skimmed milk and vegetable powders on shelf stability of millet-based composite flour.
    Tumwine G; Atukwase A; Tumuhimbise GA; Tucungwirwe F; Linnemann A
    J Sci Food Agric; 2019 Mar; 99(4):2030-2036. PubMed ID: 30426506
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
    Onyeoziri IO; Torres-Aguilar P; Hamaker BR; Taylor JRN; de Kock HL
    J Food Sci; 2021 Sep; 86(9):3824-3838. PubMed ID: 34350992
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Production of nutrient-enhanced millet-based composite flour using skimmed milk powder and vegetables.
    Tumwine G; Atukwase A; Tumuhimbise GA; Tucungwirwe F; Linnemann A
    Food Sci Nutr; 2019 Jan; 7(1):22-34. PubMed ID: 30680156
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant
    Ali M; Imran M; Nadeem M; Khan MK; Sohaib M; Suleria HAR; Bashir R
    Lipids Health Dis; 2019 Jan; 18(1):35. PubMed ID: 30704486
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.
    Yenasew A; Urga K
    Food Sci Nutr; 2023 May; 11(5):2336-2343. PubMed ID: 37181313
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk-Based Germinated Foxtail Millet Porridge.
    Sharma N; Alam T; Goyal SK; Fatma S; Pathania S; Niranajan K
    J Food Sci; 2018 Dec; 83(12):3076-3084. PubMed ID: 30440092
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.
    Sunagar RR; Sreerama YN
    J Sci Food Agric; 2024 Jul; 104(9):5504-5512. PubMed ID: 38349053
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour.
    Tumuhimbise GA; Tumwine G; Kyamuhangire W
    Foods; 2019 Jan; 8(1):. PubMed ID: 30621137
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc.
    Tripathi B; Platel K
    J Trace Elem Med Biol; 2010 Jan; 24(1):46-51. PubMed ID: 20122580
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Suitability of Foxtail Millet (Setaria italica) and Barnyard Millet (Echinochloa frumentacea) for Development of Low Glycemic Index Biscuits.
    Anju T; Sarita S
    Malays J Nutr; 2010 Dec; 16(3):361-8. PubMed ID: 22691989
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
    Aljobair MO
    Food Sci Nutr; 2022 Oct; 10(10):3415-3423. PubMed ID: 36249959
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet).
    Nani M; Krishnaswamy K
    Sci Rep; 2023 Apr; 13(1):6482. PubMed ID: 37081016
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterisation of several types of millets as functional food ingredients.
    Bora P; Ragaee S; Marcone M
    Int J Food Sci Nutr; 2019 Sep; 70(6):714-724. PubMed ID: 30969135
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.
    McSweeney MB; Duizer LM; Seetharaman K; Dan Ramdath D
    J Food Sci; 2016 May; 81(5):S1203-9. PubMed ID: 27027669
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.
    Awolu OO
    Heliyon; 2017 Feb; 3(2):e00240. PubMed ID: 28203644
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B
    Rybicka I; Gliszczynska-Swiglo A
    J Nutr Sci Vitaminol (Tokyo); 2017; 63(2):125-132. PubMed ID: 28552877
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory quality of marama/sorghum composite porridges.
    Kayitesi E; Duodu KG; Minnaar A; de Kock HL
    J Sci Food Agric; 2010 Sep; 90(12):2124-32. PubMed ID: 20623711
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
    Chhavi A; Sarita S
    Malays J Nutr; 2012 Apr; 18(1):89-101. PubMed ID: 23713233
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.
    Gulati P; Sabillón L; Rose DJ
    Food Res Int; 2018 Jul; 109():583-588. PubMed ID: 29803486
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor), bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours.
    Nnam NM
    Plant Foods Hum Nutr; 2001; 56(3):251-64. PubMed ID: 11442225
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.