BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

241 related articles for article (PubMed ID: 33672127)

  • 1. Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder.
    Kowalczewski PŁ; Gumienna M; Rybicka I; Górna B; Sarbak P; Dziedzic K; Kmiecik D
    Molecules; 2021 Feb; 26(4):. PubMed ID: 33672127
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization.
    Nissen L; Samaei SP; Babini E; Gianotti A
    Food Chem; 2020 Dec; 333():127410. PubMed ID: 32682227
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Wheat Bread Enriched with House Cricket Powder (
    Gantner M; Sadowska A; Piotrowska A; Kulik K; Sionek B; Kostyra E
    Molecules; 2024 Feb; 29(3):. PubMed ID: 38338455
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry.
    Lachowicz S; Świeca M; Pejcz E
    Food Chem; 2021 Feb; 338():128026. PubMed ID: 32932088
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.
    Gumul D; Ziobro R; Ivanišová E; Korus A; Árvay J; Tóth T
    Int J Food Sci Nutr; 2017 Feb; 68(1):43-51. PubMed ID: 27562012
    [TBL] [Abstract][Full Text] [Related]  

  • 6. LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage.
    Kowalczewski PŁ; Walkowiak K; Masewicz Ł; Smarzyński K; Thanh-Blicharz JL; Kačániová M; Baranowska HM
    Food Sci Technol Int; 2021 Dec; 27(8):776-785. PubMed ID: 33444100
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.
    Mafu A; Ketnawa S; Phongthai S; Schönlechner R; Rawdkuen S
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885385
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.
    Allen B; Orfila C
    Nutrients; 2018 Sep; 10(10):. PubMed ID: 30257431
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG; Montemurro M; Gobbetti M
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A Comparison of the Nutritional Qualities of Supermarket's Own and Regular Brands of Bread in Sweden.
    Lappi VM; Mottas A; Sundström J; Neal B; Löf M; Rådholm K
    Nutrients; 2020 Apr; 12(4):. PubMed ID: 32331290
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nutritional value, protein and peptide composition of edible cricket powders.
    Montowska M; Kowalczewski PŁ; Rybicka I; Fornal E
    Food Chem; 2019 Aug; 289():130-138. PubMed ID: 30955594
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.
    Bourekoua H; Gawlik-Dziki U; Różyło R; Zidoune MN; Dziki D
    Food Sci Technol Int; 2021 Jan; 27(1):13-21. PubMed ID: 32447988
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P; Różańska M; Wiza P; Dworczak S; Grobelna N; Sarbak P; Kowalczewski PŁ
    Acta Sci Pol Technol Aliment; 2018; 17(3):227-233. PubMed ID: 30269462
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber.
    Ito S; Arai E
    Food Chem; 2021 Feb; 337():127977. PubMed ID: 32919271
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rhubarb powder: Potential uses as a functional bread ingredient.
    Göksu F; Özlü Z; Bölek S
    J Food Sci; 2024 Apr; 89(4):2017-2024. PubMed ID: 38488728
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical composition and starch digestibility of different gluten-free breads.
    Segura ME; Rosell CM
    Plant Foods Hum Nutr; 2011 Sep; 66(3):224-30. PubMed ID: 21769691
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
    Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
    [TBL] [Abstract][Full Text] [Related]  

  • 18. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
    Regula J; Cerba A; Suliburska J; Tinkov AA
    Biol Trace Elem Res; 2018 Mar; 182(1):140-146. PubMed ID: 28580502
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Will It Cricket? Product Development and Evaluation of Cricket (
    Ho I; Peterson A; Madden J; Huang E; Amin S; Lammert A
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230206
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.