BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

157 related articles for article (PubMed ID: 32728296)

  • 1. Rheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta (
    Argüello García E; Córdova Téllez L; Martínez Herrera J; Sánchez Sánchez O; Pérez Herrera P; Zaldívar Cruz JM
    J Food Sci Technol; 2020 Sep; 57(9):3502-3508. PubMed ID: 32728296
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.
    Wani AA; Sogi DS; Singh P; Khatkar BS
    J Food Sci Technol; 2015 Apr; 52(4):2139-47. PubMed ID: 25829594
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of mushroom (
    Biao Y; Chen X; Wang S; Chen G; Mcclements DJ; Zhao L
    Food Sci Nutr; 2020 Jan; 8(1):361-370. PubMed ID: 31993162
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies.
    Mohamed AA; Alamri MS; Hussain S; Ibraheem MA; Qasem AAA; Shamlan G; Ababtain IA
    Molecules; 2022 May; 27(10):. PubMed ID: 35630544
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies.
    Yang L; Wang S; Li S; Zhao G; Du C
    Gels; 2022 Jul; 8(7):. PubMed ID: 35877514
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (
    Hussain S; Alamri MS; Mohamed AA; Ibraheem MA; Qasem AAA; Shamlan G; Ababtain IA
    Molecules; 2022 Oct; 27(21):. PubMed ID: 36364040
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.
    Ahmad M; Wani TA; Wani SM; Masoodi FA; Gani A
    J Food Sci Technol; 2016 Oct; 53(10):3715-3724. PubMed ID: 28017986
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.
    Zouari R; Besbes S; Ellouze-Chaabouni S; Ghribi-Aydi D
    Food Chem; 2016 Mar; 194():758-69. PubMed ID: 26471616
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread.
    Abera G; Solomon WK; Bultosa G
    Food Sci Nutr; 2017 May; 5(3):653-661. PubMed ID: 28572954
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impediment effect of chemical agents (additives) on gluten development in cookie dough.
    Ahmad S; Naz A; Usman M; Amjad A; Pasha I; Farooq U
    J Food Sci Technol; 2022 Apr; 59(4):1396-1406. PubMed ID: 35250064
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies.
    Ahmad M; Baba WN; A Wani T; Gani A; Gani A; Shah U; Wani SM; Masoodi FA
    J Food Sci Technol; 2015 Sep; 52(9):5799-807. PubMed ID: 26344994
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.
    Gani A; Broadway AA; Ahmad M; Ashwar BA; Wani AA; Wani SM; Masoodi FA; Khatkar BS
    J Food Sci Technol; 2015 Sep; 52(9):5718-26. PubMed ID: 26344985
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.
    Jan U; Gani A; Ahmad M; Shah U; Baba WN; Masoodi FA; Maqsood S; Gani A; Wani IA; Wani SM
    J Food Sci Technol; 2015 Oct; 52(10):6334-44. PubMed ID: 26396378
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.
    Dhal S; Anis A; Shaikh HM; Alhamidi A; Pal K
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900458
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
    Belorio M; Moralejo C; Gómez M
    Food Sci Technol Int; 2021 Dec; 27(8):693-701. PubMed ID: 33375846
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
    Codină GG; Mironeasa S; Mironeasa C; Popa CN; Tamba-Berehoiu R
    J Sci Food Agric; 2012 Feb; 92(3):638-44. PubMed ID: 21919003
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
    Coțovanu I; Mironeasa S
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359409
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.