BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

169 related articles for article (PubMed ID: 35258383)

  • 1. Clean-label techno-functional ingredients for baking products - a review.
    Polachini TC; Norwood EA; Le-Bail P; Le-Bail A
    Crit Rev Food Sci Nutr; 2023; 63(25):7461-7476. PubMed ID: 35258383
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations.
    Rahman MM; Simsek S
    J Food Sci Technol; 2020 Oct; 57(10):3581-3590. PubMed ID: 32903984
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality.
    Polachini TC; Norwood EA; Le-Bail P; Le-Bail A
    Food Res Int; 2023 May; 167():112696. PubMed ID: 37087264
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.
    Hayward L; McSweeney MB
    J Food Sci; 2020 Sep; 85(9):2915-2922. PubMed ID: 32794183
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review.
    Barros JHT; de Carvalho Oliveira L; Cristianini M; Steel CJ
    Crit Rev Food Sci Nutr; 2023; 63(11):1612-1628. PubMed ID: 34420435
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
    Gutiérrez ÁL; Rico D; Ronda F; Caballero PA; Martín-Diana AB
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201159
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Clean Label in Bread.
    Vargas MCA; Simsek S
    Foods; 2021 Aug; 10(9):. PubMed ID: 34574163
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.
    Asioli D; Aschemann-Witzel J; Caputo V; Vecchio R; Annunziata A; Næs T; Varela P
    Food Res Int; 2017 Sep; 99(Pt 1):58-71. PubMed ID: 28784520
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars.
    Tozatti P; Hopkins EJ; Briggs C; Hucl P; Nickerson MT
    Food Sci Technol Int; 2020 Oct; 26(7):614-628. PubMed ID: 32279537
    [TBL] [Abstract][Full Text] [Related]  

  • 10. New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.
    Siddiqui SA; Mahmud MMC; Abdi G; Wanich U; Farooqi MQU; Settapramote N; Khan S; Wani SA
    J Food Biochem; 2022 Sep; 46(9):e14185. PubMed ID: 35441405
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.
    Dai Y; Tyl C
    J Food Sci; 2021 May; 86(5):1583-1598. PubMed ID: 33890293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives.
    Garske RP; Mercali GD; Thys RCS; Cladera-Olivera F
    J Food Sci Technol; 2023 Jan; 60(1):53-63. PubMed ID: 36618054
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.
    Almeida EL; Steel CJ; Chang YK
    Crit Rev Food Sci Nutr; 2016; 56(1):70-81. PubMed ID: 25000472
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Waste bread recycling as a baking ingredient by tailored lactic acid fermentation.
    Immonen M; Maina NH; Wang Y; Coda R; Katina K
    Int J Food Microbiol; 2020 Aug; 327():108652. PubMed ID: 32442778
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of soy addition on microwavable pocket-type flat doughs.
    Serventi L; Sachleben J; Vodovotz Y
    J Food Sci; 2011; 76(5):E392-8. PubMed ID: 22417429
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization.
    Vasilaki A; Panagiotopoulou E; Koupantsis T; Katsanidis E; Mourtzinos I
    Crit Rev Food Sci Nutr; 2022; 62(32):9036-9052. PubMed ID: 34142890
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B; Takács Á; Vizer V; Schwendener U; Tömösközi S
    Food Chem; 2016 Jan; 190():990-996. PubMed ID: 26213066
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.
    Arendt EK; Moroni A; Zannini E
    Microb Cell Fact; 2011 Aug; 10 Suppl 1(Suppl 1):S15. PubMed ID: 21995616
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Emerging strategies for the development of food industries.
    Aguilar CN; Ruiz HA; Rubio Rios A; Chávez-González M; Sepúlveda L; Rodríguez-Jasso RM; Loredo-Treviño A; Flores-Gallegos AC; Govea-Salas M; Ascacio-Valdes JA
    Bioengineered; 2019 Dec; 10(1):522-537. PubMed ID: 31633446
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
    Taglieri I; Macaluso M; Bianchi A; Sanmartin C; Quartacci MF; Zinnai A; Venturi F
    J Sci Food Agric; 2021 Mar; 101(5):1732-1743. PubMed ID: 32914410
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.