BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 36459795)

  • 1. Effects of hexane on protein profile and techno-functional properties of pea protein isolates.
    Gravel A; Dubois-Laurin F; Doyen A
    Food Chem; 2023 Apr; 406():135069. PubMed ID: 36459795
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from
    Gravel A; Marciniak A; Couture M; Doyen A
    Molecules; 2021 Jan; 26(2):. PubMed ID: 33445507
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives.
    Webb D; Dogan H; Li Y; Alavi S
    J Food Sci; 2023 Jan; 88(1):57-71. PubMed ID: 36514236
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates.
    Pedrosa MM; Varela A; Domínguez-Timón F; Tovar CA; Moreno HM; Borderías AJ; Díaz MT
    Plant Foods Hum Nutr; 2020 Dec; 75(4):642-650. PubMed ID: 33097987
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications.
    Sajib M; Forghani B; Kumar Vate N; Abdollahi M
    Food Chem; 2023 Jun; 412():135585. PubMed ID: 36736186
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents.
    Feyzi S; Varidi M; Zare F; Varidi MJ
    Int J Biol Macromol; 2017 Dec; 105(Pt 1):27-35. PubMed ID: 28663151
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K; Singh N; Kaur A; Rana JC
    J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.
    Nartea A; Kuhalskaya A; Fanesi B; Orhotohwo OL; Susek K; Rocchetti L; Di Vittori V; Bitocchi E; Pacetti D; Papa R
    Compr Rev Food Sci Food Saf; 2023 May; 22(3):1953-1985. PubMed ID: 36992649
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida.
    Cortazar-Moya S; Mejía-Garibay B; López-Malo A; Morales-Camacho JI
    Food Res Int; 2023 Nov; 173(Pt 2):113445. PubMed ID: 37803770
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.
    Sinaki NY; Paliwal J; Koksel F
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832963
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations.
    Zielińska E
    Molecules; 2022 Sep; 27(19):. PubMed ID: 36234877
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours.
    Omowaye-Taiwo OA; Fagbemi TN; Ogunbusola EM; Badejo AA
    J Food Sci Technol; 2015 Aug; 52(8):5257-63. PubMed ID: 26243950
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates.
    Nahimana P; Bouaicha I; Chèné C; Karamoko G; Missbah El Idrissi M; Bakhy K; Abdelmoumen H; Blecker C; Karoui R
    Food Chem; 2024 Mar; 437(Pt 1):137871. PubMed ID: 37922794
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver.
    Abril B; Sánchez-Torres EA; Toldrà M; Benedito J; García-Pérez JV
    Biomolecules; 2022 Jul; 12(7):. PubMed ID: 35883483
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources.
    Jiménez-Munoz L; Torp Nielsen M; Roman L; Corredig M
    Food Chem; 2023 Feb; 401():134178. PubMed ID: 36099815
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional and functional properties of Vicia faba protein isolates and related fractions.
    Vioque J; Alaiz M; Girón-Calle J
    Food Chem; 2012 May; 132(1):67-72. PubMed ID: 26434264
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Pea protein composition, functionality, modification, and food applications: A review.
    Shen Y; Hong S; Li Y
    Adv Food Nutr Res; 2022; 101():71-127. PubMed ID: 35940709
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Protein complementation of defatted hazelnut flour with pea flour].
    Villarroel M; Biolley E; Ballester D
    Arch Latinoam Nutr; 1990 Sep; 40(3):379-86. PubMed ID: 2134141
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Isolation and study of the functional properties of pea proteins.
    Tömösközi S; Lásztity R; Haraszi R; Baticz O
    Nahrung; 2001 Oct; 45(6):399-401. PubMed ID: 11712241
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.