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 *

143 related articles for article (PubMed ID: 32884157)

  • 1. The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation.
    Karp S; Wyrwisz J; Kurek MA
    J Food Sci Technol; 2020 Oct; 57(10):3628-3638. PubMed ID: 32884157
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
    Karp S; Wyrwisz J; Kurek MA; Wierzbicka A
    Food Sci Technol Int; 2019 Oct; 25(7):618-629. PubMed ID: 31216185
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.
    Wyrwisz J; Karp S; Kurek MA; Moczkowska-Wyrwisz M
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327294
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B; Litwinek D; Gambuś H
    Acta Sci Pol Technol Aliment; 2016; 15(1):89-97. PubMed ID: 28071042
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oats in healthy gluten-free and regular diets: A perspective.
    Smulders MJM; van de Wiel CCM; van den Broeck HC; van der Meer IM; Israel-Hoevelaken TPM; Timmer RD; van Dinter BJ; Braun S; Gilissen LJWJ
    Food Res Int; 2018 Aug; 110():3-10. PubMed ID: 30029703
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties.
    Aparicio-García N; Martínez-Villaluenga C; Frias J; Peñas E
    Food Chem; 2021 Feb; 338():127972. PubMed ID: 32932082
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour.
    Aparicio-García N; Martínez-Villaluenga C; Frias J; Peñas E
    Foods; 2021 Jan; 10(1):. PubMed ID: 33440811
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effects of oat β-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread.
    Wang L; Ye F; Feng L; Wei F; Zhao G
    J Texture Stud; 2017 Dec; 48(6):562-570. PubMed ID: 28421615
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The impact of oat structure and β-glucan on
    Grundy MML; Quint J; Rieder A; Ballance S; Dreiss CA; Cross KL; Gray R; Bajka BH; Butterworth PJ; Ellis PR; Wilde PJ
    J Funct Foods; 2017 Nov; 38(Pt A):378-388. PubMed ID: 29129983
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
    Nguyen TTL; Gilbert RG; Gidley MJ; Fox GP
    Food Chem; 2020 Sep; 324():126858. PubMed ID: 32353656
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.
    Pio Ávila B; Cardozo LO; Alves GD; Gularte MA; Monks J; Elias MC
    J Food Sci; 2019 Dec; 84(12):3707-3716. PubMed ID: 31665555
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties.
    Wang Q; Ellis PR
    Br J Nutr; 2014 Oct; 112 Suppl 2():S4-S13. PubMed ID: 25267243
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC; Chiu ET; Sun A; Hsiao HI
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of different roasting conditions on sensory properties and health-related compounds of oat products.
    Schlörmann W; Zetzmann S; Wiege B; Haase NU; Greiling A; Lorkowski S; Dawczynski C; Glei M
    Food Chem; 2020 Mar; 307():125548. PubMed ID: 31654949
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D; Zaidi A; Dwivedi S
    J Food Sci Technol; 2018 Jul; 55(7):2621-2630. PubMed ID: 30042578
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oat safety for celiac disease patients: theoretical analysis correlates adverse symptoms in clinical studies to contaminated study oats.
    Fritz RD; Chen Y
    Nutr Res; 2018 Dec; 60():54-67. PubMed ID: 30527260
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
    Caponio GR; Difonzo G; de Gennaro G; Calasso M; De Angelis M; Pasqualone A
    Front Nutr; 2022; 9():830932. PubMed ID: 35223958
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z; Kumcuoglu S; Tavman S
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients.
    Hoffmanová I; Sánchez D; Szczepanková A; Tlaskalová-Hogenová H
    Nutrients; 2019 Oct; 11(10):. PubMed ID: 31581722
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of purified oat β-glucan on fermentation of set-style yogurt mix.
    Singh M; Kim S; Liu SX
    J Food Sci; 2012 Aug; 77(8):E195-201. PubMed ID: 22860584
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.