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 *

176 related articles for article (PubMed ID: 36433711)

  • 1. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.
    Lazou A; Anastasiadis G; Provata T; Koliou Z; Protonotariou S
    J Sci Food Agric; 2023 Jun; 103(8):3984-3996. PubMed ID: 36433711
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.
    Lazou AE; Chatzimichail K; Revelou PK; Tarantilis P; Protonotariou S; Mandala I; Strati IF
    J Food Sci; 2024 Jun; 89(6):3230-3247. PubMed ID: 38767858
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 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. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M; Avbelj M; Kovač B; Možina SS
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
    Radočaj O; Dimić E; Tsao R
    J Food Sci; 2014 Mar; 79(3):C318-25. PubMed ID: 24527987
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
    Frakolaki G; Giannou V; Tzia C
    Food Sci Technol Int; 2020 Sep; 26(6):485-492. PubMed ID: 32070142
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.
    Çinar AT; Turabi Yolaçaner E; Ateş EG
    J Sci Food Agric; 2023 Aug; 103(11):5342-5352. PubMed ID: 37026565
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.
    Capcanari T; Covaliov E; Negoița C; Siminiuc R; Chirsanova A; Reșitca V; Țurcanu D
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231840
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of the Addition of Dried Dandelion Roots (
    Cacak-Pietrzak G; Dziki D; Gawlik-Dziki U; Sułek A; Kalisz S; Sujka K
    Molecules; 2021 Dec; 26(24):. PubMed ID: 34946646
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
    Lauková M; Kohajdová Z; Karovičová J; Kuchtová V; Minarovičová L; Tomášiková L
    Food Sci Technol Int; 2017 Sep; 23(6):490-499. PubMed ID: 28399637
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of γ-[Glu]
    Lin J; Sun-Waterhouse D; Tang R; Cui C; Wang W; Xiong J
    Food Chem; 2021 May; 343():128406. PubMed ID: 33406571
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake.
    Stamatie GD; Susman IE; Bobea SA; Matei E; Duta DE; Israel-Roming F
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429258
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
    Santetti GS; Dacoreggio MV; Silva ACM; Biduski B; Bressiani J; Oro T; de Francisco A; Gutkoski LC; Amboni RDMC
    J Food Sci; 2021 Oct; 86(10):4354-4364. PubMed ID: 34519038
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D; Atudorei O; Codină GG
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach.
    Nissen L; Bordoni A; Gianotti A
    Nutrients; 2020 Apr; 12(4):. PubMed ID: 32290149
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.