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 *

127 related articles for article (PubMed ID: 35742013)

  • 1. Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.
    Majzoobi M; Ghiasi F; Eskandari MH; Farahnaky A
    Foods; 2022 Jun; 11(12):. PubMed ID: 35742013
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts.
    Li D; Zhang Y; Jiang R; He W
    J Texture Stud; 2022 Apr; 53(2):255-265. PubMed ID: 34870858
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks.
    Karimidastjerd A; Gulsunoglu-Konuskan Z; Olum E; Toker OS
    Food Sci Nutr; 2024 Mar; 12(3):1779-1791. PubMed ID: 38455179
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.
    Petrović J; Rakić D; Fišteš A; Pajin B; Lončarević I; Tomović V; Zarić D
    Food Sci Technol Int; 2017 Oct; 23(7):597-607. PubMed ID: 28587523
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood.
    Cha JY; Lee MH; Yong HI; Kim TK; Choi HJ; Kim MR; Choi YS
    Poult Sci; 2022 Mar; 101(3):101694. PubMed ID: 35101684
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical characteristics and consumer acceptance of puddings fortified with
    Lee JH; Choi IS
    Food Sci Nutr; 2020 Sep; 8(9):4936-4943. PubMed ID: 32994955
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
    Ertaş N; Aslan M
    Acta Sci Pol Technol Aliment; 2020; 19(2):177-184. PubMed ID: 32600014
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Response surface optimization of pudding formulation containing fish gelatin and clove (
    Choobkar N; Daraei Garmakhany A; Aghajani AR; Ataee M
    Food Sci Nutr; 2022 Apr; 10(4):1257-1274. PubMed ID: 35432963
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings.
    Moin A; Ali TM; Hasnain A
    Int J Biol Macromol; 2017 Dec; 105(Pt 1):843-851. PubMed ID: 28732728
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding.
    Oshima S; Hirano A; Kamikado H; Nishimura J; Kawai Y; Saito T
    J Appl Microbiol; 2014 May; 116(5):1218-28. PubMed ID: 24450783
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ.
    Çalışkan Koç G; Özçıra N
    J Food Sci Technol; 2019 Dec; 56(12):5204-5213. PubMed ID: 31749467
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
    Guan E; Pang J; Yang Y; Zhang T; Li M; Bian K
    J Food Sci; 2020 Dec; 85(12):4209-4214. PubMed ID: 33151559
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts.
    Ngamlerst C; Prangthip P; Leelawat B; Supawong S; Vatthanakul S
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076740
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca
    Wang X; Zhou D; Guo Q; Liu C
    J Sci Food Agric; 2021 May; 101(7):3021-3029. PubMed ID: 33205393
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
    Alzuwaid NT; Pleming D; Fellows CM; Sissons M
    Food Chem; 2021 Jan; 334():127497. PubMed ID: 32712486
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.
    Wang H; Li A; Kong L; Zhang X
    Front Nutr; 2021; 8():761708. PubMed ID: 34957180
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes.
    Çakır N; Bilgiçli N; Yaver E
    J Sci Food Agric; 2021 Dec; 101(15):6331-6337. PubMed ID: 33969888
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage.
    Wang W; Zhao Y; He L; Song Z; Shi C; Jia P; Yu Q; Han L
    Food Chem X; 2024 Jun; 22():101327. PubMed ID: 38590633
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
    Bchir B; Jean-François T; Rabetafika HN; Blecker C
    Food Sci Technol Int; 2018 Apr; 24(3):198-208. PubMed ID: 29169267
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Preparation and Properties Nano-encapsulated Wheat Germ Oil and its Use in the Manufacture of Functional Labneh Cheese.
    Nour Soliman T; Farrag Farrag A; Abdel-Hady Zahran H; El-Hossieny Abd El-Salam M
    Pak J Biol Sci; 2019 Jan; 22(7):318-326. PubMed ID: 31930842
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.