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 *

129 related articles for article (PubMed ID: 36054555)

  • 1. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
    Salvador-Reyes R; Sampaio UM; de Menezes Alves Moro T; Brito ADC; Behrens J; Campelo PH; Pedrosa Silva Clerici MT
    J Sci Food Agric; 2023 Jan; 103(2):548-559. PubMed ID: 36054555
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
    Bobade H; Singh A; Sharma S; Gupta A; Singh B
    J Texture Stud; 2022 Sep; 53(5):672-683. PubMed ID: 35722898
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses.
    Dias-Faceto LS; Conti-Silva AC
    J Texture Stud; 2022 Apr; 53(2):220-231. PubMed ID: 35184285
    [TBL] [Abstract][Full Text] [Related]  

  • 4. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A; Polcyn A; Chudy S; Michniewicz J
    Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of agricultural by-products in extruded gluten-free breakfast cereals.
    Alonso Dos Santos P; Caliari M; Soares Soares Júnior M; Soares Silva K; Fleury Viana L; Gonçalves Caixeta Garcia L; Siqueira de Lima M
    Food Chem; 2019 Nov; 297():124956. PubMed ID: 31253306
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of enzyme-treated corn starches in breakfast cereal coating.
    Luckett CR; Wang YJ
    J Food Sci; 2012 Aug; 77(8):C901-6. PubMed ID: 22748118
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm.
    Adepeju AB; Aluko DM; Olugbuyi AO; Oyinloye AM; Adeniran OO
    Heliyon; 2024 Mar; 10(6):e27650. PubMed ID: 38509932
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M; Wójtowicz A
    Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.
    Singh R; Yu CC; Chen GW; Chen CH; Sinaki NY; Lin J; Koksel F
    Foods; 2022 Oct; 11(21):. PubMed ID: 36360061
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physical properties and sixth graders' acceptance of an extruded ready-to-eat sweetpotato breakfast cereal.
    Dansby MY; Bovell-Benjamin AC
    J Food Sci; 2003 Oct; 68(8):2607-12. PubMed ID: 14719527
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Iron and folate in fortified cereals.
    Whittaker P; Tufaro PR; Rader JI
    J Am Coll Nutr; 2001 Jun; 20(3):247-54. PubMed ID: 11444421
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours.
    Guilherme Sebastião V; Batista D; Rebellato AP; Alves Macedo J; Steel CJ
    Food Res Int; 2023 Oct; 172():113078. PubMed ID: 37689858
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize.
    Salvador-Reyes R; Rebellato AP; Lima Pallone JA; Ferrari RA; Clerici MTPS
    Food Res Int; 2021 Feb; 140():110044. PubMed ID: 33648270
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends.
    Enwere NJ; Ntuen IG
    Int J Food Sci Nutr; 2005 Feb; 56(1):35-44. PubMed ID: 16019313
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis.
    Dansby MA; Bovell-Benjamin AC
    J Food Sci; 2003 Mar; 68(2):706-9. PubMed ID: 14974490
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters.
    Żelaziński T; Ekielski A; Siwek A; Dardziński L
    Acta Sci Pol Technol Aliment; 2017; 16(3):247-254. PubMed ID: 29055973
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Surveillance of fumonisins in UK maize-based foods and other cereals.
    Patel S; Hazel CM; Winterton AG; Gleadle AE
    Food Addit Contam; 1997; 14(2):187-91. PubMed ID: 9102351
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physical and biochemical properties of maize hardness and extrudates of selected hybrids.
    Lee KM; Bean SR; Alavi S; Herrman TJ; Waniska RD
    J Agric Food Chem; 2006 Jun; 54(12):4260-9. PubMed ID: 16756355
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn.
    Thakur S; Singh N; Kaur A; Singh B
    J Food Sci; 2017 May; 82(5):1101-1109. PubMed ID: 28369955
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses.
    Salvador-Reyes R; Clerici MTPS
    Food Res Int; 2020 Apr; 130():108934. PubMed ID: 32156382
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.