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 *

209 related articles for article (PubMed ID: 34681425)

  • 81. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN; Sidhu JS; al-Saqer JM; al-Othman A
    Nahrung; 2002 Apr; 46(2):68-72. PubMed ID: 12017993
    [TBL] [Abstract][Full Text] [Related]  

  • 82. Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
    Ballester-Sánchez J; Gil JV; Haros CM; Fernández-Espinar MT
    Plant Foods Hum Nutr; 2019 Jun; 74(2):185-191. PubMed ID: 30739280
    [TBL] [Abstract][Full Text] [Related]  

  • 83. 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]  

  • 84. Technological quality of dough and breads from commercial algarroba-wheat flour blends.
    Correa MJ; Salinas MV; Carbas B; Ferrero C; Brites C; Puppo MC
    J Food Sci Technol; 2017 Jun; 54(7):2104-2114. PubMed ID: 28720968
    [TBL] [Abstract][Full Text] [Related]  

  • 85. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A; Collar C
    J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
    [TBL] [Abstract][Full Text] [Related]  

  • 86. Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
    Ogunsina BS; Radha C; Indrani D
    Int J Food Sci Nutr; 2011 Mar; 62(2):185-94. PubMed ID: 21118057
    [TBL] [Abstract][Full Text] [Related]  

  • 87. Assessment of Functional Properties of Wheat-Cassava Composite Flour.
    Li M; Zhang Y; You X; Wang Y; Zhou K; Wei P; Wei L
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835238
    [TBL] [Abstract][Full Text] [Related]  

  • 88. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.
    Franco M; Belorio M; Gómez M
    Foods; 2022 May; 11(9):. PubMed ID: 35564089
    [TBL] [Abstract][Full Text] [Related]  

  • 89. Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.
    Mesías M; Gómez P; Olombrada E; Holgado F; Morales FJ
    Int J Environ Res Public Health; 2023 Mar; 20(6):. PubMed ID: 36982021
    [TBL] [Abstract][Full Text] [Related]  

  • 90. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y; Arntfield S; Lukow OM; Swallow K; Malcolmson L
    J Sci Food Agric; 2012 Aug; 92(10):2055-61. PubMed ID: 22311851
    [TBL] [Abstract][Full Text] [Related]  

  • 91. Optimization of
    Sahnoun M; Kriaa M; Besbes S; Jardak M; Bejar S; Kammoun R
    Food Sci Biotechnol; 2016; 25(5):1291-1298. PubMed ID: 30263407
    [TBL] [Abstract][Full Text] [Related]  

  • 92. 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]  

  • 93. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.
    Capcanari T; Covaliov E; Negoița C; Siminiuc R; Chirsanova A; Reșitca V; Țurcanu D
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231840
    [TBL] [Abstract][Full Text] [Related]  

  • 94. Effects of Ugali Maize Flour Fortification with Chia Seeds (
    Chemutai S; Mburu M; Njoroge D; Zettel V
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397520
    [TBL] [Abstract][Full Text] [Related]  

  • 95. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
    Nyam KL; Lau M; Tan CP
    Malays J Nutr; 2013 Apr; 19(1):99-109. PubMed ID: 24800388
    [TBL] [Abstract][Full Text] [Related]  

  • 96. Nutritive and Bioactive Properties of Mesquite (
    Gonzales-Barron U; Dijkshoorn R; Maloncy M; Finimundy T; Calhelha RC; Pereira C; Stojković D; Soković M; Ferreira ICFR; Barros L; Cadavez V
    Foods; 2020 May; 9(5):. PubMed ID: 32392753
    [TBL] [Abstract][Full Text] [Related]  

  • 97. Inclusion of
    Selma-Gracia R; Haros CM; Laparra Llopis JM
    Food Funct; 2020 Sep; 11(9):7994-8002. PubMed ID: 32841309
    [TBL] [Abstract][Full Text] [Related]  

  • 98. Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread.
    Yitayew T; Moges D; Satheesh N
    Int J Food Sci; 2022; 2022():8704684. PubMed ID: 35252439
    [TBL] [Abstract][Full Text] [Related]  

  • 99. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.
    Kriaa M; Ouhibi R; Graba H; Besbes S; Jardak M; Kammoun R
    J Food Sci Technol; 2016 Feb; 53(2):1259-68. PubMed ID: 27162406
    [TBL] [Abstract][Full Text] [Related]  

  • 100. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.
    Park EY; Jang SB; Lim ST
    Food Chem; 2016 Dec; 213():157-162. PubMed ID: 27451167
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.