BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 34697587)

  • 21. Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.
    Croitoru C; Mureșan C; Turturică M; Stănciuc N; Andronoiu DG; Dumitrașcu L; Barbu V; Enachi Ioniță E; Horincar Parfene G; Râpeanu G
    Molecules; 2018 Nov; 23(11):. PubMed ID: 30469411
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins.
    Othman NA; Abdul Manaf M; Harith S; Wan Ishak WR
    J Am Coll Nutr; 2018; 37(7):583-588. PubMed ID: 29652576
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.
    Lee JH; Shim YY; Reaney MJT; Yoon JA
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002144
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential.
    Trehan S; Singh N; Kaur A
    J Food Sci Technol; 2018 Jun; 55(6):2334-2343. PubMed ID: 29892134
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP; Mufari JR; Bergesse AE; Calandri EL
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics.
    Bala M; Arun Kumar TV; Tushir S; Nanda SK; Gupta RK
    J Food Sci Technol; 2019 Feb; 56(2):713-723. PubMed ID: 30906029
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis.
    Radünz M; Camargo TM; Nunes CFP; Pereira EDS; Ribeiro JA; Dos Santos Hackbart HC; Radünz AFO; Radünz AL; Gularte MA; Da Fonseca Barbosa F
    J Food Sci Technol; 2021 Apr; 58(4):1295-1301. PubMed ID: 33746257
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Investigation of the effects of corn flour,
    Erem F
    Food Sci Technol Int; 2024 Apr; ():10820132241248486. PubMed ID: 38676328
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Nutritional composition and sensory Properties of wheat muffins enriched with
    Ouma FO; Muriithi AN; Anyango JO
    Int J Trop Insect Sci; 2022; 42(4):3097-3105. PubMed ID: 35968495
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.
    Ahsan M; Ashraf H; Iahtisham-Ul-Haq ; Liaquat A; Nayik GA; Ramniwas S; Alfarraj S; Ansari MJ; Gere A
    Food Chem X; 2024 Oct; 23():101539. PubMed ID: 38974193
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
    Vidaurre-Ruiz J; Vargas RJY; Alcázar-Alay S; Encina-Zelada CR; Cabezas DM; Correa MJ; Repo-Carrasco-Valencia R
    J Sci Food Agric; 2022 Dec; 102(15):7282-7292. PubMed ID: 35753031
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Optimization of gluten-free formulations for French-style breads.
    Mezaize S; Chevallier S; Le Bail A; de Lamballerie M
    J Food Sci; 2009 Apr; 74(3):E140-6. PubMed ID: 19397719
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties.
    Ozuna C; Trueba-Vázquez E; Moraga G; Llorca E; Hernando I
    Foods; 2020 Jul; 9(7):. PubMed ID: 32650358
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus).
    Andrade FJET; Albuquerque PBS; Moraes GMD; Farias MDP; Teixeira-Sá DMA; Vicente AA; Carneiro-da-Cunha MG
    Food Funct; 2018 Dec; 9(12):6369-6379. PubMed ID: 30456405
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.
    Sangpueak R; Saengchan C; Laemchiab K; Kiddeejing D; Siriwong S; Thumanu K; Hoang NH; Phansak P; Buensanteai K
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553796
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (
    Tamaroh S; Sudrajat A
    Int J Food Sci; 2021; 2021():5586316. PubMed ID: 34368342
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking.
    Obadina AO; Babatunde BO; Olotu I
    Food Sci Nutr; 2014 Nov; 2(6):676-81. PubMed ID: 25493185
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance.
    Heo Y; Kim MJ; Lee JW; Moon B
    Food Sci Nutr; 2019 May; 7(5):1778-1785. PubMed ID: 31139391
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.
    Lončar B; Pezo L; Filipović V; Nićetin M; Filipović J; Pezo M; Šuput D; Aćimović M
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741946
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
    da Silva Costa RA; Bonomo RCF; Rodrigues LB; Santos LS; Veloso CM
    J Sci Food Agric; 2020 May; 100(7):3204-3211. PubMed ID: 32105338
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.