260 related articles for article (PubMed ID: 33548883)
1. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour.
Babiker EE; Özcan MM; Ghafoor K; Juhaimi FA; Ahmed IAM; Almusallam IA
Food Chem; 2021 Jul; 349():129155. PubMed ID: 33548883
[TBL] [Abstract][Full Text] [Related]
2. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Abdo Qasem AA; Serag El-Din MF; Almaiman SAM
Food Sci Technol Int; 2020 Jun; 26(4):311-320. PubMed ID: 31818128
[TBL] [Abstract][Full Text] [Related]
3. Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies.
Ribeiro PPC; Junior FHX; do Nascimento Silva CG; da Silva TMB; Corrêa BBM; de Veras BO; de Magalhães Cordeiro AMT; de Andrade Vieira É; de Sousa Júnior FC; da Silva Chaves Damasceno KSF; Stamford TCM
J Sci Food Agric; 2023 Jan; 103(2):627-636. PubMed ID: 36054020
[TBL] [Abstract][Full Text] [Related]
4. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values.
Tańska M; Roszkowska B; Czaplicki S; Borowska EJ; Bojarska J; Dąbrowska A
Plant Foods Hum Nutr; 2016 Sep; 71(3):307-13. PubMed ID: 27319014
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.
Shafi M; Baba WN; Masoodi FA; Bazaz R
J Food Sci Technol; 2016 Dec; 53(12):4278-4288. PubMed ID: 28115768
[TBL] [Abstract][Full Text] [Related]
7. Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour.
Saragih B; Kristina F; Pradita ; Candra KP; Emmawati A
J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S162-S166. PubMed ID: 33612587
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
Ertaş N; Aslan M
Acta Sci Pol Technol Aliment; 2020; 19(2):177-184. PubMed ID: 32600014
[TBL] [Abstract][Full Text] [Related]
9. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
Msaddak L; Siala R; Fakhfakh N; Ayadi MA; Nasri M; Zouari N
Int J Food Sci Nutr; 2015; 66(8):851-7. PubMed ID: 26460166
[TBL] [Abstract][Full Text] [Related]
10. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin M; Avbelj M; Kovač B; Možina SS
Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
[TBL] [Abstract][Full Text] [Related]
11. Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain.
Heredia-Sandoval NG; Granados-Nevárez MDC; Calderón de la Barca AM; Vásquez-Lara F; Malunga LN; Apea-Bah FB; Beta T; Islas-Rubio AR
Plant Foods Hum Nutr; 2020 Mar; 75(1):41-47. PubMed ID: 31788720
[TBL] [Abstract][Full Text] [Related]
12. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin.
Büyük Z; Dulger Altiner D
J Sci Food Agric; 2024 Feb; 104(3):1322-1334. PubMed ID: 37770412
[TBL] [Abstract][Full Text] [Related]
13. Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits.
Borczak B; Sikora M; Kapusta-Duch J; Fołta M; Szewczyk A; Zięć G; Doskočil I; Leszczyńska T
Molecules; 2022 Aug; 27(17):. PubMed ID: 36080297
[TBL] [Abstract][Full Text] [Related]
14. Effects of germination on nutritional composition of waxy wheat.
Hung PV; Maeda T; Yamamoto S; Morita N
J Sci Food Agric; 2012 Feb; 92(3):667-72. PubMed ID: 21919005
[TBL] [Abstract][Full Text] [Related]
15. Quality and nutritional value of cookies enriched with plant-based protein preparations.
Nemś A; Miedzianka J; Kita A
J Sci Food Agric; 2022 Aug; 102(11):4629-4639. PubMed ID: 35178719
[TBL] [Abstract][Full Text] [Related]
16. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
Sęczyk Ł; Świeca M; Gawlik-Dziki U
Food Chem; 2016 Mar; 194():637-42. PubMed ID: 26471602
[TBL] [Abstract][Full Text] [Related]
17. Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.
Mazzoncini M; Antichi D; Silvestri N; Ciantelli G; Sgherri C
Food Chem; 2015 May; 175():445-51. PubMed ID: 25577104
[TBL] [Abstract][Full Text] [Related]
18. Development of a Functional Cookie Formulated with Chaya (
Avila-Nava A; Alarcón-Telésforo SL; Talamantes-Gómez JM; Corona L; Gutiérrez-Solis AL; Lugo R; Márquez-Mota CC
Molecules; 2022 Oct; 27(21):. PubMed ID: 36364225
[TBL] [Abstract][Full Text] [Related]
19. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut.
Dada MA; Bello FA; Omobulejo FO; Olukunle FE
Heliyon; 2023 Nov; 9(11):e22477. PubMed ID: 38034758
[TBL] [Abstract][Full Text] [Related]
20. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour.
Bhat NA; Wani IA; Hamdani AM; Gani A
Food Chem; 2019 Mar; 276():22-32. PubMed ID: 30409588
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
