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 *

159 related articles for article (PubMed ID: 35968495)

  • 1. 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]  

  • 2. Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.
    Jeong D; Chung HJ
    Food Sci Biotechnol; 2019 Feb; 28(1):87-97. PubMed ID: 30815298
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour.
    Zielińska E; Pankiewicz U; Sujka M
    Antioxidants (Basel); 2021 Jul; 10(7):. PubMed ID: 34356355
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P; Różańska M; Wiza P; Dworczak S; Grobelna N; Sarbak P; Kowalczewski PŁ
    Acta Sci Pol Technol Aliment; 2018; 17(3):227-233. PubMed ID: 30269462
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT; Wang W; Hasenbeck A; Stone D; Zhao Y
    J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace.
    Ortega-Heras M; Gómez I; de Pablos-Alcalde S; González-Sanjosé ML
    Foods; 2019 Sep; 8(9):. PubMed ID: 31533219
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.
    Tukassar A; Shukat R; Iahtisham-Ul-Haq ; Butt MS; Nayik GA; Ramniwas S; Al Obaid S; Ali Alharbi S; Ansari MJ; Konstantinos Karabagias I; Sarwar N
    Food Sci Nutr; 2023 Oct; 11(10):6020-6031. PubMed ID: 37831734
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of corn silk powder on the baking and quality dynamics of muffins.
    Paick S; Das R; Alam M; Sharma A
    Food Sci Technol Int; 2024 Jul; ():10820132241265947. PubMed ID: 39033423
    [TBL] [Abstract][Full Text] [Related]  

  • 9. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD; Herranz B; Jiménez MJ; Canet W
    J Texture Stud; 2017 Dec; 48(6):550-561. PubMed ID: 28397246
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (
    Gunasekara D; Bulathgama A; Wickramasinghe I
    Int J Food Sci; 2021; 2021():9970291. PubMed ID: 34697587
    [TBL] [Abstract][Full Text] [Related]  

  • 13. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
    Bas-Bellver C; Barrera C; Betoret N; Seguí L; Harasym J
    Foods; 2024 Apr; 13(9):. PubMed ID: 38731683
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour.
    Soong YY; Tan SP; Leong LP; Henry JK
    Food Chem; 2014 Dec; 164():462-9. PubMed ID: 24996358
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.
    Adsare SR; Annapure US
    J Food Sci Technol; 2024 Mar; 61(3):491-502. PubMed ID: 38327866
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro.
    Soong YY; Quek RY; Henry CJ
    Eur J Nutr; 2015 Dec; 54(8):1281-5. PubMed ID: 25637395
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Whole Grain Muffin Acceptance by Young Adults.
    Mellette T; Yerxa K; Therrien M; Camire ME
    Foods; 2018 Jun; 7(6):. PubMed ID: 29899237
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sweet corn cob as a functional ingredient in bakery products.
    Lau T; Clayton T; Harbourne N; Rodriguez-Garcia J; Oruna-Concha MJ
    Food Chem X; 2022 Mar; 13():100180. PubMed ID: 34950866
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.