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 *

195 related articles for article (PubMed ID: 34829031)

  • 1. Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (
    Khatun H; Van Der Borght M; Akhtaruzzaman M; Claes J
    Foods; 2021 Nov; 10(11):. PubMed ID: 34829031
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (
    Khatun H; Lievens S; Smets R; Akhtaruzzaman M; Van Der Borght M; Claes J
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360080
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
    Kim HW; Setyabrata D; Lee Y; Jones OG; Kim YHB
    J Food Sci; 2017 Dec; 82(12):2787-2793. PubMed ID: 29095501
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Wheat Bread Enriched with House Cricket Powder (
    Gantner M; Sadowska A; Piotrowska A; Kulik K; Sionek B; Kostyra E
    Molecules; 2024 Feb; 29(3):. PubMed ID: 38338455
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.
    Walde SG; Agrawal S; Mittal S
    J Food Sci Technol; 2021 Mar; 58(3):1132-1142. PubMed ID: 33678895
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics.
    Khurshid S; Arif S; Iqbal HM; Akbar QUA; Yousaf S
    Food Sci Biotechnol; 2020 Feb; 29(2):243-249. PubMed ID: 32064133
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nutritional characterization and food value addition properties of dehydrated spinach powder.
    Waseem M; Akhtar S; Manzoor MF; Mirani AA; Ali Z; Ismail T; Ahmad N; Karrar E
    Food Sci Nutr; 2021 Feb; 9(2):1213-1221. PubMed ID: 33598205
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits.
    Kundu M; Khatkar BS; Gulia N
    Food Chem; 2017 Jul; 226():95-101. PubMed ID: 28254025
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Technological Performance of Cricket Powder (
    Bresciani A; Cardone G; Jucker C; Savoldelli S; Marti A
    Insects; 2022 Jun; 13(6):. PubMed ID: 35735883
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (
    Zafar TA; Allafi AR; Alkandari D; Al-Othman A
    Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Functional characterization of whole wheat flours for chapatti quality and acceptability.
    Kundu M; Khatkar BS; Gulia N; Kumar R
    J Food Sci Technol; 2019 Apr; 56(4):2296-2304. PubMed ID: 30996463
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Consumption of cricket (Acheta domesticus) flour decreases insulin resistance and fat accumulation in rats fed with high-fat and -fructose diet.
    Escobar-Ortiz A; Hernández-Saavedra D; Lizardi-Mendoza J; Pérez-Ramírez IF; Mora-Izaguirre O; Ramos-Gómez M; Reynoso-Camacho R
    J Food Biochem; 2022 Sep; 46(9):e14269. PubMed ID: 35722751
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.
    Glicerina V; Balestra F; Capozzi F; Dalla Rosa M; Romani S
    J Texture Stud; 2017 Nov; ():. PubMed ID: 29148052
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.
    Sharma P; Gujral HS
    Food Chem; 2014 Feb; 145():102-8. PubMed ID: 24128455
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Quality attributes and
    Bassi D; Kaur K; Singh TP; Kaur J
    J Food Sci Technol; 2021 Mar; 58(3):1156-1164. PubMed ID: 33678897
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of mushroom (
    Biao Y; Chen X; Wang S; Chen G; Mcclements DJ; Zhao L
    Food Sci Nutr; 2020 Jan; 8(1):361-370. PubMed ID: 31993162
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
    Katyal M; Kaur A; Singh N
    J Food Sci Technol; 2019 May; 56(5):2700-2711. PubMed ID: 31168152
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.
    Çinar AT; Turabi Yolaçaner E; Ateş EG
    J Sci Food Agric; 2023 Aug; 103(11):5342-5352. PubMed ID: 37026565
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.