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 *

317 related articles for article (PubMed ID: 31162676)

  • 41. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues.
    Samard S; Gu BY; Ryu GH
    J Sci Food Agric; 2019 Aug; 99(11):4922-4931. PubMed ID: 30950073
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N; Khatkar BS
    Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Development of ready-to-fry frozen vegetable snack and its quality evaluation.
    Maity T; Shah A; Raju PS; Bawa AS
    J Food Sci Technol; 2012 Feb; 49(1):42-9. PubMed ID: 23572824
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Production of crispy bread snacks containing chicken meat and chicken meat powder.
    Cakmak H; Altinel B; Kumcuoglu S; Kisla D; Tavman S
    An Acad Bras Cienc; 2016; 88(4):2387-2399. PubMed ID: 27925030
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Developing fruit-based nutritious snack bars.
    da Silva EP; Siqueira HH; do Lago RC; Rosell CM; Vilas Boas EV
    J Sci Food Agric; 2014 Jan; 94(1):52-6. PubMed ID: 23794383
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG; Verni M; Koivula H; Montemurro M; Seppa L; Kemell M; Katina K; Coda R; Gobbetti M
    Food Funct; 2017 Feb; 8(2):860-871. PubMed ID: 28128388
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods.
    Jiao Y; Liu Y; Quek SY
    J Food Sci; 2020 Apr; 85(4):1344-1352. PubMed ID: 32144799
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks.
    Cazzaniga A; Brousse MM; Linares AR
    J Food Sci; 2023 Sep; 88(9):3849-3858. PubMed ID: 37548654
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.
    Petrović J; Rakić D; Fišteš A; Pajin B; Lončarević I; Tomović V; Zarić D
    Food Sci Technol Int; 2017 Oct; 23(7):597-607. PubMed ID: 28587523
    [TBL] [Abstract][Full Text] [Related]  

  • 50. The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
    Kim JH; Park HG; Kim JH; Jung H; Kim JK; Oh SS; Shin DH; Lim EJ; Kim YJ
    J Food Sci; 2008 May; 73(4):S180-4. PubMed ID: 18460141
    [TBL] [Abstract][Full Text] [Related]  

  • 51. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.
    Santiaguín-Padilla AJ; Peña-Ramos EA; Pérez-Gallardo A; Rascón-Chu A; González-Ávila M; González-Ríos H; González-Noriega JA; Islava-Lagarda T
    J Food Sci; 2019 Jun; 84(6):1331-1339. PubMed ID: 31132153
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC; Rodriguez-Ambriz SL; Bello-Pérez LA
    J Food Sci; 2015 May; 80(5):C961-6. PubMed ID: 25866197
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M; Avbelj M; Kovač B; Možina SS
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Studying the effects of nucleating agents on texture modification of puffed corn-fish snack.
    Shahmohammadi HR; Bakar J; Rahman RA; Adzhan NM
    J Food Sci; 2014 Feb; 79(2):E178-83. PubMed ID: 24410375
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Variation of color with baking time in snacks made with pregelatinized cassava.
    Cazzaniga A; Brousse MM; Linares RA
    J Food Sci; 2021 Sep; 86(9):4100-4109. PubMed ID: 34383964
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA; Ali AO; Elkhalifa EA; Sulieman AE
    Pak J Biol Sci; 2012 Sep; 15(17):845-9. PubMed ID: 24163969
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
    J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Physical evaluation of popped cereal snacks with spent hen meat.
    Lee SO; Min JS; Kim IS; Lee M
    Meat Sci; 2003 Aug; 64(4):383-90. PubMed ID: 22063118
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Properties of duck meat sausages supplemented with cereal flours.
    Yang HS; Ali MS; Jeong JY; Moon SH; Hwang YH; Park GB; Joo ST
    Poult Sci; 2009 Jul; 88(7):1452-8. PubMed ID: 19531717
    [TBL] [Abstract][Full Text] [Related]  

  • 60. [Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture].
    Escobar B; Estévez AM; Fuentes C; Venegas D
    Arch Latinoam Nutr; 2009 Jun; 59(2):191-8. PubMed ID: 19719017
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.