BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 32904002)

  • 1. Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking.
    Canali G; Balestra F; Glicerina V; Pasini F; Caboni MF; Romani S
    J Food Sci Technol; 2020 Oct; 57(10):3864-3873. PubMed ID: 32904002
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermodynamic description of the chemical leavening in biscuits.
    van der Sman RGM
    Curr Res Food Sci; 2021; 4():191-199. PubMed ID: 33899006
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits.
    Acquaticci L; Schouten MA; Angeloni S; Caprioli G; Vittori S; Romani S
    Food Chem; 2024 Mar; 437(Pt 1):137791. PubMed ID: 37883857
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies.
    Lo Faro E; Salerno T; Montevecchi G; Fava P
    Foods; 2022 Aug; 11(15):. PubMed ID: 35954109
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S
    J Food Sci; 2021 Jan; 86(1):55-60. PubMed ID: 33295015
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Development and performance evaluation of an improved electric baking oven for baked products.
    Rana M; Yasmin S; Mahomud MS; Noor F; Sarker MSH
    Food Sci Nutr; 2023 Jun; 11(6):3057-3066. PubMed ID: 37324852
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identifying temporal sensory drivers of liking of biscuit supplemented with brewer's spent grain for young consumers.
    Nguyen QC; Castura JC; Nguyen DDL; Varela P
    Food Res Int; 2023 Aug; 170():113049. PubMed ID: 37316030
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of different fibers on dough properties and biscuit quality.
    Blanco Canalis MS; Steffolani ME; León AE; Ribotta PD
    J Sci Food Agric; 2017 Mar; 97(5):1607-1615. PubMed ID: 27418199
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios.
    Shafika Abdul Kadir N; Khor YP; Lee YJ; Lan D; Qi S; Wang Y; Tan CP
    Food Res Int; 2022 Dec; 162(Pt B):112055. PubMed ID: 36461315
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits.
    Vurro F; Greco Miani M; Summo C; Caponio F; Pasqualone A
    Foods; 2022 Apr; 11(9):. PubMed ID: 35564004
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.
    Bi S; Wang A; Lao F; Shen Q; Liao X; Zhang P; Wu J
    Food Chem; 2021 Mar; 339():127878. PubMed ID: 32866702
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology.
    Chakraborty SK; Kumbhar BK; Chakraborty S; Yadav P
    J Food Sci Technol; 2011 Apr; 48(2):167-74. PubMed ID: 23572731
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification,
    Olt V; Báez J; Curbelo R; Boido E; Amarillo M; Gámbaro A; Alborés S; Gerez García N; Cesio MV; Heinzen H; Dellacassa E; Fernández-Fernández AM; Medrano A
    Front Nutr; 2023; 10():1241105. PubMed ID: 37743913
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.
    Mamat H; Hill SE
    J Food Sci Technol; 2014 Sep; 51(9):1998-2005. PubMed ID: 25190856
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.
    Ayed C; Lim M; Nawaz K; Macnaughtan W; Sturrock CJ; Hill SE; Linforth R; Fisk ID
    Food Chem X; 2021 Mar; 9():100115. PubMed ID: 33511340
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fate of aflatoxins B1 and G 1 residues during biscuit processing.
    Amra HA; Mahmoud SA; Taha AH; El-Azab MA
    Mycotoxin Res; 1996 Sep; 12(2):99-104. PubMed ID: 23604657
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation.
    Carullo G; Scarpelli F; Belsito EL; Caputo P; Oliviero Rossi C; Mincione A; Leggio A; Crispini A; Restuccia D; Spizzirri UG; Aiello F
    Foods; 2020 Oct; 9(11):. PubMed ID: 33137916
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits.
    Choudhury M; Badwaik LS; Borah PK; Sit N; Deka SC
    J Food Sci Technol; 2015 Oct; 52(10):6742-8. PubMed ID: 26396424
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.