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 *

223 related articles for article (PubMed ID: 34676540)

  • 1. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties.
    Rainero G; Bianchi F; Rizzi C; Cervini M; Giuberti G; Simonato B
    J Sci Food Agric; 2022 Apr; 102(6):2545-2552. PubMed ID: 34676540
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
    Tolve R; Simonato B; Rainero G; Bianchi F; Rizzi C; Cervini M; Giuberti G
    Foods; 2021 Jan; 10(1):. PubMed ID: 33401782
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
    Walker R; Tseng A; Cavender G; Ross A; Zhao Y
    J Food Sci; 2014 Sep; 79(9):S1811-22. PubMed ID: 25102950
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Potential of grape byproducts as functional ingredients in baked goods and pasta.
    Iuga M; Mironeasa S
    Compr Rev Food Sci Food Saf; 2020 Sep; 19(5):2473-2505. PubMed ID: 33336974
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders.
    Bianchi F; Lomuscio E; Rizzi C; Simonato B
    Foods; 2021 Nov; 10(11):. PubMed ID: 34829095
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C; Ross CF
    J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains.
    Amoriello T; Mellara F; Galli V; Amoriello M; Ciccoritti R
    Foods; 2020 Oct; 9(10):. PubMed ID: 33086599
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J; Thomas L; Khashawi RA
    J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
    Mildner-Szkudlarz S; Bajerska J; Zawirska-Wojtasiak R; Górecka D
    J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT; Wang W; Hasenbeck A; Stone D; Zhao Y
    J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.
    de Gennaro G; Difonzo G; Summo C; Pasqualone A; Caponio F
    Foods; 2022 Feb; 11(4):. PubMed ID: 35206029
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Exploitation of Black Olive (
    Cardinali F; Belleggia L; Reale A; Cirlini M; Boscaino F; Di Renzo T; Del Vecchio L; Cavalca N; Milanović V; Garofalo C; Cesaro C; Rampanti G; Osimani A; Aquilanti L
    Foods; 2024 Feb; 13(3):. PubMed ID: 38338595
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.
    Rocchetti G; Rizzi C; Cervini M; Rainero G; Bianchi F; Giuberti G; Lucini L; Simonato B
    Foods; 2021 Feb; 10(3):. PubMed ID: 33673445
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
    Simonato B; Tolve R; Rainero G; Rizzi C; Sega D; Rocchetti G; Lucini L; Giuberti G
    J Sci Food Agric; 2021 Mar; 101(5):1920-1925. PubMed ID: 32898294
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
    Troilo M; Difonzo G; Paradiso VM; Pasqualone A; Caponio F
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741997
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta.
    Tolve R; Pasini G; Vignale F; Favati F; Simonato B
    Foods; 2020 Mar; 9(3):. PubMed ID: 32204341
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.
    Rodríguez M; Bianchi F; Simonato B; Rizzi C; Fontana A; Tironi VA
    Food Funct; 2024 Jan; 15(2):608-624. PubMed ID: 38099478
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.