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: 33527369)

  • 1. Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement.
    Huang M; Zhao L; Yang H
    J Food Sci; 2021 Mar; 86(3):915-922. PubMed ID: 33527369
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre.
    Huang M; Zhao X; Mao Y; Chen L; Yang H
    Food Res Int; 2021 Jun; 144():110355. PubMed ID: 34053548
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of baking conditions on the quality attributes of sponge cake.
    Ureta MM; Olivera DF; Salvadori VO
    Food Sci Technol Int; 2017 Mar; 23(2):156-165. PubMed ID: 27574030
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z; Marudova M; Baeva M
    Food Chem; 2019 Nov; 297():124997. PubMed ID: 31253298
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
    De Angelis D; Latrofa V; Squeo G; Pasqualone A; Summo C
    J Sci Food Agric; 2024 Jan; 104(2):1190-1199. PubMed ID: 37752603
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.
    Baeva MR; Terzieva VV; Panchev IN
    Nahrung; 2003 Jun; 47(3):154-60. PubMed ID: 12866615
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M; Byars JA; Liu SX
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Designing a Clean Label Sponge Cake with Reduced Fat Content.
    Eslava-Zomeño C; Quiles A; Hernando I
    J Food Sci; 2016 Oct; 81(10):C2352-C2359. PubMed ID: 27669375
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
    Segundo C; Román L; Lobo M; Martinez MM; Gómez M
    Plant Foods Hum Nutr; 2017 Dec; 72(4):365-371. PubMed ID: 28887738
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
    Pycarelle SC; Winnen KLJ; Bosmans GM; Van Haesendonck I; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2019 Jan; 271():401-409. PubMed ID: 30236694
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D; Sobota A; Kozłowicz K; Zarzycki P
    Acta Sci Pol Technol Aliment; 2019; 18(4):439-451. PubMed ID: 31930794
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M; de la Hera E; Pérez GT; Gómez M
    J Sci Food Agric; 2013 Feb; 93(3):542-9. PubMed ID: 22865470
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.
    Diez-Sánchez E; Llorca E; Quiles A; Hernando I
    Food Sci Technol Int; 2018 Sep; 24(6):533-543. PubMed ID: 29682979
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.
    Ramseyer DD; Bettge AD; Morris CF
    J Food Sci; 2011; 76(9):C1300-6. PubMed ID: 22416692
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.
    Aziah AA; Min WL; Bhat R
    Int J Food Sci Nutr; 2011 Sep; 62(6):559-67. PubMed ID: 21534889
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L; Fedosov S; Zhygunov D
    J Sci Food Agric; 2013 Nov; 93(14):3611-6. PubMed ID: 23893333
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.
    Segundo C; Román L; Gómez M; Martínez MM
    Food Chem; 2017 Mar; 219():240-248. PubMed ID: 27765223
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake.
    Hussein A; Ali H; Bareh G; Farouk A
    Pak J Biol Sci; 2019 Jan; 22(6):273-282. PubMed ID: 31930850
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI; El-Salam EAEA; Abaza AG
    Acta Sci Pol Technol Aliment; 2021; 20(1):67-78. PubMed ID: 33449521
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K; Bouaziz F; Zouari-Ellouzi S; Chaari F; Ellouz-Chaabouni S; Ellouz-Ghorbel R; Nouri-Ellouz O
    Food Chem; 2017 Feb; 217():668-677. PubMed ID: 27664685
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.