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 *

145 related articles for article (PubMed ID: 35137425)

  • 21. 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]  

  • 22. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods.
    Polat S; Guclu G; Kelebek H; Keskin M; Selli S
    Food Chem; 2022 Feb; 369():130941. PubMed ID: 34479009
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.
    Hosseininejad S; Larrea V; Moraga G; Hernando I
    Foods; 2022 Oct; 11(21):. PubMed ID: 36359969
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage.
    Correia R; Grace MH; Esposito D; Lila MA
    Food Chem; 2017 Nov; 235():76-85. PubMed ID: 28554650
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying.
    Yan H; Kerr WL
    J Sci Food Agric; 2013 Apr; 93(6):1499-504. PubMed ID: 23080413
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein-polyphenol food ingredients.
    Hoskin RT; Xiong J; Lila MA
    Food Funct; 2019 Oct; 10(10):6286-6299. PubMed ID: 31524913
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Production optimization of passion fruit peel flour and its incorporation into dietary food.
    Garcia MV; Milani MS; Ries EF
    Food Sci Technol Int; 2020 Mar; 26(2):132-139. PubMed ID: 31537114
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S
    J Food Sci; 2021 Jan; 86(1):55-60. PubMed ID: 33295015
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.
    Romero-Lopez MR; Osorio-Diaz P; Bello-Perez LA; Tovar J; Bernardino-Nicanor A
    Int J Mol Sci; 2011; 12(4):2174-86. PubMed ID: 21731434
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.
    Nallan Chakravartula SS; Moscetti R; Farinon B; Vinciguerra V; Merendino N; Bedini G; Neri L; Pittia P; Massantini R
    Foods; 2021 May; 10(6):. PubMed ID: 34063844
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K; Bouaziz F; Zouari-Ellouzi S; Chaari F; Ellouz-Chaabouni S; Ellouz-Ghorbel R; Nouri-Ellouz O
    Food Chem; 2017 Feb; 217():668-677. PubMed ID: 27664685
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of apple pomace on nutrition, rheology of dough and cookies quality.
    Usman M; Ahmed S; Mehmood A; Bilal M; Patil PJ; Akram K; Farooq U
    J Food Sci Technol; 2020 Sep; 57(9):3244-3251. PubMed ID: 32728272
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability.
    Mehta D; Prasad P; Sangwan RS; Yadav SK
    J Food Sci Technol; 2018 Jul; 55(7):2560-2568. PubMed ID: 30042572
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
    Nakov G; Brandolini A; Hidalgo A; Ivanova N; Jukić M; Komlenić DK; Lukinac J
    Food Sci Technol Int; 2020 Oct; 26(7):574-582. PubMed ID: 32271620
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.
    Gutiérrez-Luna K; Ansorena D; Astiasarán I
    J Food Sci; 2020 Oct; 85(10):3072-3080. PubMed ID: 32869333
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders.
    Si X; Chen Q; Bi J; Wu X; Yi J; Zhou L; Li Z
    J Sci Food Agric; 2016 Apr; 96(6):2055-62. PubMed ID: 26108354
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins.
    Soto-Maldonado C; Concha-Olmos J; Zúñiga-Hansen ME
    J Food Sci Technol; 2020 Oct; 57(10):3621-3627. PubMed ID: 32903937
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.