BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

177 related articles for article (PubMed ID: 34441527)

  • 1. How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?
    Udomkun P; Masso C; Swennen R; Innawong B; Alakonya A; Fotso Kuate A; Vanlauwe B
    Foods; 2021 Jul; 10(8):. PubMed ID: 34441527
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of packaging and ripeness on plantain flour characteristics during storage.
    Honfo FG; Togbe EC; Dekker M; Akissoe N
    Food Sci Nutr; 2022 Oct; 10(10):3453-3461. PubMed ID: 36249960
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physicochemical and nutritional characteristics of banana flour during ripening.
    Campuzano A; Rosell CM; Cornejo F
    Food Chem; 2018 Aug; 256():11-17. PubMed ID: 29606425
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of blanching and ripening on functional properties of plantain (Musa aab) flour.
    Fagbemi TN
    Plant Foods Hum Nutr; 1999; 54(3):261-9. PubMed ID: 10716407
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C; Schoenlechner R; Sekiguchi K; Berghofer E; Ng PK
    Food Chem; 2014 Jan; 143():33-9. PubMed ID: 24054209
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
    Aljobair MO
    Food Sci Nutr; 2022 Oct; 10(10):3415-3423. PubMed ID: 36249959
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
    J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
    Yuan TZ; Liu S; Reimer M; Isaak C; Ai Y
    Food Chem; 2021 May; 344():128616. PubMed ID: 33243559
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour.
    Abiodun OA; Akinoso R
    Food Chem; 2014 Jan; 142():159-65. PubMed ID: 24001826
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.
    Yadav RB; Yadav BS; Dhull N
    J Food Sci Technol; 2012 Apr; 49(2):207-13. PubMed ID: 23572843
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient.
    Garcia-Valle DE; Bello-Perez LA; Flores-Silva PC; Agama-Acevedo E; Tovar J
    Front Nutr; 2019; 6():2. PubMed ID: 30805343
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
    Tangsrianugul N; Wongsagonsup R; Suphantharika M
    Int J Biol Macromol; 2019 Sep; 137():666-675. PubMed ID: 31252009
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.
    Kaur M; Kaushal P; Sandhu KS
    J Food Sci Technol; 2013 Feb; 50(1):94-100. PubMed ID: 24425892
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q; Han Z; Wang L; Xiong L
    Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development of a novel formula for estimating the amylose content of starch using japonica milled rice flours based on the iodine absorption curve.
    Nakamura S; Yamaguchi H; Benitani Y; Ohtsubo K
    Biosci Biotechnol Biochem; 2020 Nov; 84(11):2347-2359. PubMed ID: 32693694
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
    Patil S; Sonawane SK; Mali M; Mhaske ST; Arya SS
    J Food Sci Technol; 2020 Aug; 57(8):2960-2966. PubMed ID: 32624601
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K; Singh N; Kaur A; Rana JC
    J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical properties of vitreous and floury endosperm flours in maize.
    Zhang H; Xu G
    Food Sci Nutr; 2019 Aug; 7(8):2605-2612. PubMed ID: 31428348
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of pectinase treatment on the physicochemical properties of potato flours.
    Kim EJ; Kim HS
    Food Chem; 2015 Jan; 167():425-32. PubMed ID: 25149007
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours.
    Liu Y; Shen W; Jin W; Li F; Chen X; Jia X; Cai H
    Food Chem X; 2024 Jun; 22():101493. PubMed ID: 38832302
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.