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 *

120 related articles for article (PubMed ID: 36032407)

  • 1. Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.
    Koukoumaki DI; Giannoutsos K; Devanthi PVP; Karmiris P; Bourni S; Monemvasioti A; Psimouli V; Sarris D; Gkatzionis K
    Int J Food Sci; 2022; 2022():2354045. PubMed ID: 36032407
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J; Škrobot D; Popović L; Dapčević-Hadnađev T; Čakarević J; Maravić N; Hadnađev M
    Food Technol Biotechnol; 2022 Dec; 60(4):488-498. PubMed ID: 36816875
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.
    Gangola MP; Ramadoss BR; Jaiswal S; Fabek H; Tulbek M; Anderson GH; Chibbar RN
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267277
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
    Argel NS; Ranalli N; Califano AN; Andrés SC
    J Sci Food Agric; 2020 Aug; 100(10):3932-3941. PubMed ID: 32329079
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish.
    Maisont S; Samutsri W; Phae-Ngam W; Limsuwan P
    Front Nutr; 2021; 8():772220. PubMed ID: 34938761
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers.
    Yeboah-Awudzi M; Lutterodt HE; Kyereh E; Reyes V; Sathivel S; Manful J; King JM
    J Food Sci Technol; 2018 Sep; 55(9):3556-3563. PubMed ID: 30150814
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours.
    Martín-Esparza ME; Raigón MD; García-Martínez MD; Albors A
    Foods; 2023 Jul; 12(15):. PubMed ID: 37569142
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quality evaluation of sweet potato powder-enriched cereal products.
    Lauková M; Minarovičová L; Karovičová J; Kohajdová Z
    Food Sci Technol Int; 2019 Sep; 25(6):523-532. PubMed ID: 30971118
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
    Romanchik-Cerpovicz JE; Abbott AE; Dent LA
    J Am Diet Assoc; 2011 Dec; 111(12):1912-6. PubMed ID: 22117668
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC.
    Yazdanpanah S; Ansarifard S; Hasani M
    Int J Food Sci; 2022; 2022():3616887. PubMed ID: 35685249
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A; Martínez-Flores HE; González Jasso E; Velázquez de la Cruz G; Ramírez-Jiménez AK; Morales-Sánchez E
    J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y; Arntfield S; Lukow OM; Swallow K; Malcolmson L
    J Sci Food Agric; 2012 Aug; 92(10):2055-61. PubMed ID: 22311851
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.
    Yadav RB; Yadav BS; Dhull N
    J Food Sci Technol; 2012 Apr; 49(2):207-13. PubMed ID: 23572843
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile.
    Rodríguez-Noriega S; Buenrostro-Figueroa JJ; Rebolloso-Padilla ON; Corona-Flores J; Camposeco-Montejo N; Flores-Naveda A; Ruelas-Chacón X
    Foods; 2021 Jun; 10(7):. PubMed ID: 34202068
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Enrichment of wheat flour with sunflower and soya flour for bakery products].
    Sambucetti ME; de Scicli GG; Sanahuja JC
    Arch Latinoam Nutr; 1976 Sep; 26(3):353-64. PubMed ID: 1034469
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins.
    Lema Almeida KA; Koppel K; Aldrich CG
    J Anim Sci; 2022 Aug; 100(8):. PubMed ID: 35604642
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Muffin-Type Bakery Product Based on Mexican Mesquite (
    Alemán-Huerta ME; Castillo-Cázares BA; Márquez-Reyes JM; Báez-González JG; Quintero-Zapata I; Gandarilla-Pacheco FL; de Luna-Santillana EJ; Treviño-Garza MZ
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835239
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.