BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

211 related articles for article (PubMed ID: 32271620)

  • 1. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
    Nakov G; Brandolini A; Hidalgo A; Ivanova N; Jukić M; Komlenić DK; Lukinac J
    Food Sci Technol Int; 2020 Oct; 26(7):574-582. PubMed ID: 32271620
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder.
    Muhammad A; Dayisoylu KS; Pei J; Khan MR; Salman M; Ahmad R; Ullah H; Noor GR
    Front Nutr; 2023; 10():1118156. PubMed ID: 36998914
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production.
    Valková V; Ďúranová H; Havrlentová M; Ivanišová E; Mezey J; Tóthová Z; Gabríny L; Kačániová M
    Plants (Basel); 2022 May; 11(9):. PubMed ID: 35567257
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Production optimization of passion fruit peel flour and its incorporation into dietary food.
    Garcia MV; Milani MS; Ries EF
    Food Sci Technol Int; 2020 Mar; 26(2):132-139. PubMed ID: 31537114
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.
    Henríquez C; Speisky H; Chiffelle I; Valenzuela T; Araya M; Simpson R; Almonacid S
    J Food Sci; 2010 Aug; 75(6):H172-81. PubMed ID: 20722929
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.
    Sert D; Demir MK; Ertaş N
    Food Sci Technol Int; 2016 Apr; 22(3):196-202. PubMed ID: 25888679
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies.
    Kaur H; Kaur A; Kaur P; Kaur K
    J Food Sci Technol; 2023 Oct; 60(10):2591-2606. PubMed ID: 37599851
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.
    Uchoa AM; Correia da Costa JM; Maia GA; Meira TR; Sousa PH; Montenegro Brasil I
    Plant Foods Hum Nutr; 2009 Jun; 64(2):153-9. PubMed ID: 19455423
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
    Msaddak L; Siala R; Fakhfakh N; Ayadi MA; Nasri M; Zouari N
    Int J Food Sci Nutr; 2015; 66(8):851-7. PubMed ID: 26460166
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Determination of Antioxidant and Antifungal Activities in Cookies Fortified with Solar Dried Prickly Pear Peels Powder.
    M Hegazy E; Ibrahim NM; S M Saleh N
    Pak J Biol Sci; 2020 Jan; 23(5):590-601. PubMed ID: 32363815
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
    Bchir B; Jean-François T; Rabetafika HN; Blecker C
    Food Sci Technol Int; 2018 Apr; 24(3):198-208. PubMed ID: 29169267
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quality assessment of experimental cookies enriched with freeze-dried black chokeberry.
    Sady S; Sielicka-Różyńska M
    Acta Sci Pol Technol Aliment; 2019; 18(4):463-471. PubMed ID: 31930796
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Abdo Qasem AA; Serag El-Din MF; Almaiman SAM
    Food Sci Technol Int; 2020 Jun; 26(4):311-320. PubMed ID: 31818128
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies.
    Koh WY; Lim XX; Tan TC; Mamat H; Kobun R; Rasti B
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048378
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quality evaluation of sweet potato powder-enriched cereal products.
    Lauková M; Minarovičová L; Karovičová J; Kohajdová Z
    Food Sci Technol Int; 2019 Sep; 25(6):523-532. PubMed ID: 30971118
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
    Dourado Gomes Machado TA; Pacheco MTB; do Egypto Queiroga RCR; Cavalcante LM; Bezerril FF; Ormenese RCSC; Garcia AO; Nabeshima EH; Pintado MME; de Oliveira MEG
    PLoS One; 2021; 16(8):e0255287. PubMed ID: 34375368
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of apple pomace on nutrition, rheology of dough and cookies quality.
    Usman M; Ahmed S; Mehmood A; Bilal M; Patil PJ; Akram K; Farooq U
    J Food Sci Technol; 2020 Sep; 57(9):3244-3251. PubMed ID: 32728272
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder.
    Najjar Z; Alkaabi M; Alketbi K; Stathopoulos C; Ranasinghe M
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159461
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.