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 *

160 related articles for article (PubMed ID: 34685960)

  • 1. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.
    Coţovanu I; Ungureanu-Iuga M; Mironeasa S
    Plants (Basel); 2021 Oct; 10(10):. PubMed ID: 34685960
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
    Coțovanu I; Mironeasa S
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359409
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.
    Coţovanu I; Mironeasa C; Mironeasa S
    Plants (Basel); 2023 Feb; 12(4):. PubMed ID: 36840046
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics.
    Coţovanu I; Mironeasa S
    Sci Rep; 2022 May; 12(1):7883. PubMed ID: 35552500
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D; Atudorei O; Codină GG
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X; Luo Z; Yang Q; Xiao Z; Lu X
    Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D; Witczak T; Witczak M
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.
    Coţovanu I; Mironeasa C; Mironeasa S
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107525
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
    El-Sohaimy SA; Shehata MG; Mehany T; Zeitoun MA
    Int J Food Sci; 2019; 2019():4686727. PubMed ID: 30941357
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.
    Atudorei D; Mironeasa S; Codină GG
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230058
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.
    Khoshgozaran-Abras S; Azizi MH; Bagheripoor-Fallah N; Khodamoradi A
    J Food Sci Technol; 2014 Oct; 51(10):2821-6. PubMed ID: 25328232
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.
    Coțovanu I; Stroe SG; Ursachi F; Mironeasa S
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613349
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
    Choi I; Kang CS; Cheong YK; Hyun JN; Kim KJ
    Prev Nutr Food Sci; 2012 Sep; 17(3):197-202. PubMed ID: 24471084
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of partial substitution of wheat flour by quinoa (
    Gutierrez-Castillo C; Alcázar-Alay S; Vidaurre-Ruiz J; Correa MJ; Cabezas DM; Repo-Carrasco-Valencia R; Encina-Zelada CR
    Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
    Carboni AD; Gómez-Zavaglia A; Puppo MC; Salinas MV
    Foods; 2022 Jun; 11(13):. PubMed ID: 35804684
    [TBL] [Abstract][Full Text] [Related]  

  • 19. White Lupine (
    Guardianelli LM; Carbas B; Brites C; Puppo MC; Salinas MV
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107440
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.