BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

141 related articles for article (PubMed ID: 36766037)

  • 1. Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.
    Kim SY; Hong SY; Choi HS; Kim JH; Jeong SH; Lee SY; Kim SH; Lee DU
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766037
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage.
    Kim SY; Lee YG; Ju HI; Jeon JH; Jeong SH; Lee DU
    Foods; 2024 Mar; 13(6):. PubMed ID: 38540824
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties.
    Cho HW; Jung YM; Auh JH; Lee DU
    Korean J Food Sci Anim Resour; 2017; 37(6):840-846. PubMed ID: 29725205
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour.
    Kim YN; Muttakin S; Jung YM; Heo TY; Lee DU
    Foods; 2019 Nov; 8(12):. PubMed ID: 31775330
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure.
    Kwon H; Lee DU; Lee S
    J Sci Food Agric; 2023 Aug; 103(11):5462-5471. PubMed ID: 37046391
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.
    Lee JH
    Prev Nutr Food Sci; 2015 Sep; 20(3):204-9. PubMed ID: 26451358
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.
    Csurka T; Varga-Tóth A; Kühn D; Hitka G; Badak-Kerti K; Alpár B; Surányi J; Friedrich LF; Pásztor-Huszár K
    Front Nutr; 2022; 9():979594. PubMed ID: 36105579
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improvement of quality attributes of sponge cake using infrared dried button mushroom.
    Salehi F; Kashaninejad M; Asadi F; Najafi A
    J Food Sci Technol; 2016 Mar; 53(3):1418-23. PubMed ID: 27570266
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with
    Pasukamonset P; Pumalee T; Sanguansuk N; Chumyen C; Wongvasu P; Adisakwattana S; Ngamukote S
    J Food Sci Technol; 2018 Aug; 55(8):2881-2889. PubMed ID: 30065397
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.
    Richardson AM; Tyuftin AA; Kilcawley KN; Gallagher E; O'Sullivan MG; Kerry JP
    Foods; 2021 Jan; 10(2):. PubMed ID: 33530603
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Amplification of Vitamin D
    Heo TY; Kim YN; Park IB; Lee DU
    Foods; 2020 Nov; 9(11):. PubMed ID: 33266446
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake.
    Najjaa H; Ben Arfa A; Elfalleh W; Zouari N; Neffati M
    PLoS One; 2020; 15(2):e0227996. PubMed ID: 32084133
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake.
    Maravić N; Škrobot D; Dapčević-Hadnađev T; Pajin B; Tomić J; Hadnađev M
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885235
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z; Kumcuoglu S; Tavman S
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.
    Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
    Food Chem; 2022 Dec; 396():133631. PubMed ID: 35839722
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of Lutein Content in Microencapsulated Marigold Flower Extract (
    Suwanklang P; Thilavech T; Limwikrant W; Kitphati W; Supharattanasitthi W; Lomarat P
    Molecules; 2023 Aug; 28(16):. PubMed ID: 37630277
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (
    Wu Z; Ameer K; Jiang G
    J Food Sci Technol; 2021 Jan; 58(1):62-73. PubMed ID: 33505052
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.
    Marzec A; Kowalska J; Domian E; Galus S; Ciurzyńska A; Kowalska H
    Molecules; 2021 Nov; 26(21):. PubMed ID: 34771047
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.
    Baeva MR; Terzieva VV; Panchev IN
    Nahrung; 2003 Jun; 47(3):154-60. PubMed ID: 12866615
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.
    Alamri MS; Mohamed AA; Hussain S; Ibraheem MA; Qasem AAA; Shamlan G; Hakeem MJ; Ababtain IA
    Foods; 2022 Feb; 11(3):. PubMed ID: 35159610
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.