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 *

157 related articles for article (PubMed ID: 33530603)

  • 1. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.
    Richardson AM; Tyuftin AA; Kilcawley KN; Gallagher E; O'Sullivan MG; Kerry JP
    Foods; 2021 Jan; 10(2):. PubMed ID: 33530603
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
    Majzoobi M; Mohammadi M; Mesbahi G; Farahnaky A
    J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.
    Rodríguez-García J; Puig A; Salvador A; Hernando I
    J Food Sci; 2012 Feb; 77(2):C189-97. PubMed ID: 22250810
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with
    Pasukamonset P; Pumalee T; Sanguansuk N; Chumyen C; Wongvasu P; Adisakwattana S; Ngamukote S
    J Food Sci Technol; 2018 Aug; 55(8):2881-2889. PubMed ID: 30065397
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.
    Poonnakasem N; Pujols KD; Chaiwanichsiri S; Laohasongkram K; Prinyawiwatkul W
    J Food Sci; 2016 Jan; 81(1):S165-73. PubMed ID: 26661685
    [TBL] [Abstract][Full Text] [Related]  

  • 6. High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.
    Krupa-Kozak U; Drabińska N; Rosell CM; Piłat B; Starowicz M; Jeliński T; Szmatowicz B
    Foods; 2020 Nov; 9(12):. PubMed ID: 33255788
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.
    Lee JH
    Prev Nutr Food Sci; 2015 Sep; 20(3):204-9. PubMed ID: 26451358
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.
    Marzec A; Kowalska J; Domian E; Galus S; Ciurzyńska A; Kowalska H
    Molecules; 2021 Nov; 26(21):. PubMed ID: 34771047
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Low-calorie d-allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake.
    Xie X; Yu L; Lin Q; Huang D
    J Food Sci; 2024 Oct; 89(10):6296-6307. PubMed ID: 39256532
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.
    Garvey EC; O'Sullivan MG; Kerry JP; Milner L; Gallagher E; Kilcawley KN
    Food Chem; 2021 Apr; 342():128124. PubMed ID: 33127226
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.
    Leahu A; Ropciuc S; Ghinea C; Damian C
    Gels; 2023 Dec; 9(12):. PubMed ID: 38131950
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.
    Kim SY; Hong SY; Choi HS; Kim JH; Jeong SH; Lee SY; Kim SH; Lee DU
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766037
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.
    Tsatsaragkou K; Methven L; Chatzifragkou A; Rodriguez-Garcia J
    Foods; 2021 Apr; 10(5):. PubMed ID: 33925321
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions.
    Williams R; Moazzem MS; Dees J; Hayden M; Traynor M; Cho S
    J Food Sci; 2023 Nov; 88(11):4677-4692. PubMed ID: 37751062
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Comparative study of texture of normal and energy reduced sponge cakes.
    Baeva MR; Panchev IN; Terzieva VV
    Nahrung; 2000 Aug; 44(4):242-6. PubMed ID: 10996897
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Improvement of quality attributes of sponge cake using infrared dried button mushroom.
    Salehi F; Kashaninejad M; Asadi F; Najafi A
    J Food Sci Technol; 2016 Mar; 53(3):1418-23. PubMed ID: 27570266
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Invisible fats: sensory assessment of sugar/fat mixtures.
    Drewnowski A; Schwartz M
    Appetite; 1990 Jun; 14(3):203-17. PubMed ID: 2369116
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.
    Espinosa-Ramírez J; Figueroa-Cárdenas JD; Chuck-Hernández C; Garcia-Amezquita LE; Dávila-Vega JP; Casamayor VF; Mariscal-Moreno RM
    J Food Sci; 2023 Nov; 88(11):4472-4482. PubMed ID: 37799063
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.