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 *

155 related articles for article (PubMed ID: 31434027)

  • 1. Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices.
    Cappa C; Kelly JD; Ng PKW
    Food Chem; 2020 Jan; 302():125338. PubMed ID: 31434027
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.
    Ai Y; Cichy KA; Harte JB; Kelly JD; Ng PK
    Food Chem; 2016 Nov; 211():538-45. PubMed ID: 27283664
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties.
    Cappa C; Kelly JD; Ng PKW
    Food Chem; 2018 Jul; 253():305-313. PubMed ID: 29502837
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD; Glahn RP; Cichy KA
    Plant Foods Hum Nutr; 2019 Sep; 74(3):342-349. PubMed ID: 31177359
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B; Dapčević-Hadnađev T; Hadnađev M; Sakač M; Mandić A; Mišan A; Škrobot D
    J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.
    Chávez-Santoscoy RA; Gutiérrez-Uribe JA; Serna-Saldivar SO; Perez-Carrillo E
    Food Chem; 2016 Feb; 192():90-7. PubMed ID: 26304324
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
    Belorio M; Sahagún M; Gómez M
    Foods; 2019 Feb; 8(2):. PubMed ID: 30813429
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of flour particle size and damaged starch on the quality of cookies.
    Barak S; Mudgil D; Khatkar BS
    J Food Sci Technol; 2014 Jul; 51(7):1342-8. PubMed ID: 24966428
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).
    Wiesinger JA; Cichy KA; Glahn RP; Grusak MA; Brick MA; Thompson HJ; Tako E
    J Agric Food Chem; 2016 Nov; 64(45):8592-8603. PubMed ID: 27754657
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
    Queiroz VAV; Dizlek H; de Barros FAR; Tardin FD; Figueiredo JEF; Awika JM
    Plant Foods Hum Nutr; 2022 Dec; 77(4):552-559. PubMed ID: 35980500
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2014 Sep; 158():48-55. PubMed ID: 24731313
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
    Giuberti G; Gallo A; Cerioli C; Fortunati P; Masoero F
    Food Chem; 2015 May; 175():43-9. PubMed ID: 25577049
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states.
    Roman L; Sahagun M; Gomez M; Martinez MM
    Food Funct; 2019 Feb; 10(2):616-624. PubMed ID: 30644484
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods.
    Szczygiel EJ; Harte JB; Strasburg GM; Cho S
    J Sci Food Agric; 2017 Sep; 97(12):4142-4150. PubMed ID: 28230271
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality.
    Pareyt B; Brijs K; Delcour JA
    J Agric Food Chem; 2009 Sep; 57(17):7814-8. PubMed ID: 19663483
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.
    Shafi M; Baba WN; Masoodi FA; Bazaz R
    J Food Sci Technol; 2016 Dec; 53(12):4278-4288. PubMed ID: 28115768
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.
    Baek N; Moon Y; Kim J; Kweon M
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893736
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.
    Mba JC; Paes LT; Viana LM; Ferreira AJC; Queiroz VAV; Martino HSD; Azevedo L; de Carvalho CWP; Felisberto MHF; de Barros FAR
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685193
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.