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 *

120 related articles for article (PubMed ID: 32123403)

  • 21. Preparation of Doum fruit (
    Aboshora W; Yu J; Omar KA; Li Y; Hassanin HAM; Navicha WB; Zhang L
    J Food Sci Technol; 2019 Mar; 56(3):1328-1336. PubMed ID: 30956312
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber.
    Ivanišová E; Drevková B; Tokár M; Terentjeva M; Krajčovič T; Kačániová M
    Food Sci Technol Int; 2020 Jan; 26(1):38-43. PubMed ID: 31399017
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.
    Swapna KS; Rao KJ
    J Food Sci Technol; 2016 Mar; 53(3):1505-14. PubMed ID: 27570275
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Macrotermes
    Vanqa N; Mshayisa VV; Basitere M
    Heliyon; 2024 Jun; 10(12):e32702. PubMed ID: 38975077
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits.
    Mahloko LM; Silungwe H; Mashau ME; Kgatla TE
    Heliyon; 2019 Oct; 5(10):e02479. PubMed ID: 31667373
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Development of high-protein biscuits by the enrichment with mopane worm (
    Mashau ME; Ramalisa T; Ramashia SE; Mshayisa VV
    Food Sci Technol Int; 2024 Sep; ():10820132241283322. PubMed ID: 39308452
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry.
    Alshehry GA
    Appl Bionics Biomech; 2022; 2022():2973153. PubMed ID: 35498144
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient.
    Cervini M; Frustace A; Garrido GD; Rocchetti G; Giuberti G
    Heliyon; 2021 Mar; 7(3):e06562. PubMed ID: 33842706
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato.
    Adeola AA; Ohizua ER
    Food Sci Nutr; 2018 May; 6(3):532-540. PubMed ID: 29876103
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria.
    Omeje KO; Ezema BO; Ozioko JN; Omeje HC; Ossai EC; Eze SOO; Okpala COR; Korzeniowska M
    Sci Rep; 2022 Jun; 12(1):10291. PubMed ID: 35717414
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.
    Adebiyi JA; Obadina AO; Adebo OA; Kayitesi E
    Food Chem; 2017 Oct; 232():210-217. PubMed ID: 28490067
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Unraveling the physicochemical attributes of three cricket (
    Arama D; Kinyuru J; Ng'ang'a J; Kiage-Mokua B; Ochieng BO; Tanga CM
    Lebensm Wiss Technol; 2023 Aug; 185():115171. PubMed ID: 37675440
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation.
    Klunklin W; Savage G
    Food Sci Nutr; 2018 Oct; 6(7):1839-1847. PubMed ID: 30349673
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Developing consumer acceptable biscuits enriched with Psyllium fibre.
    Fradinho P; Nunes MC; Raymundo A
    J Food Sci Technol; 2015 Aug; 52(8):4830-40. PubMed ID: 26243903
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera.
    Suraj M; Abewaa M; Mengistu A; Bultosa G; Bussa N
    Sci Rep; 2024 Jun; 14(1):12819. PubMed ID: 38834589
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits.
    Himeda M; Njintang Yanou N; Fombang E; Facho B; Kitissou P; Mbofung CM; Scher J
    J Food Sci Technol; 2014 Sep; 51(9):1893-901. PubMed ID: 25190844
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits.
    Hlaváčová Z; Ivanišová E; Harangozo Ľ; Petrović A; Kušteková D; Gálik B; Hlaváč P; Božiková M; Vozárová V
    Foods; 2021 Apr; 10(4):. PubMed ID: 33916552
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses.
    Filipčev B; Šimurina O; Bodroža-Solarov M
    J Food Sci Technol; 2014 Nov; 51(11):3163-71. PubMed ID: 26396308
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.
    Banerjee C; Singh R; Jha A; Mitra J
    J Food Sci Technol; 2014 Oct; 51(10):2762-8. PubMed ID: 25328223
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom.
    Farzana T; Mohajan S
    Food Sci Nutr; 2015 Sep; 3(5):363-9. PubMed ID: 26405522
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.