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 *

131 related articles for article (PubMed ID: 37273570)

  • 1. Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses.
    Ribeiro BG; de Souza Leão VLX; Guerra JMC; Sarubbo LA
    J Food Sci Technol; 2023 Aug; 60(8):2180-2192. PubMed ID: 37273570
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of cookies.
    Ravindran A; Selvin J; Seghal Kiran G
    J Sci Food Agric; 2023 Jul; 103(9):4685-4691. PubMed ID: 36922905
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Potential Food Application of a Biosurfactant Produced by
    Ribeiro BG; Guerra JMC; Sarubbo LA
    Front Bioeng Biotechnol; 2020; 8():434. PubMed ID: 32457894
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.
    Lee JH; Shim YY; Reaney MJT; Yoon JA
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002144
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of corn silk powder on the baking and quality dynamics of muffins.
    Paick S; Das R; Alam M; Sharma A
    Food Sci Technol Int; 2024 Jul; ():10820132241265947. PubMed ID: 39033423
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties.
    Ozuna C; Trueba-Vázquez E; Moraga G; Llorca E; Hernando I
    Foods; 2020 Jul; 9(7):. PubMed ID: 32650358
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder.
    Kumar A; Singh N
    J Sci Food Agric; 2024 May; 104(7):4286-4295. PubMed ID: 38308402
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with
    Chiş MS; Păucean A; Man SM; Mureşan V; Socaci SA; Pop A; Stan L; Rusu B; Muste S
    Foods; 2020 Mar; 9(3):. PubMed ID: 32245079
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.
    Tukassar A; Shukat R; Iahtisham-Ul-Haq ; Butt MS; Nayik GA; Ramniwas S; Al Obaid S; Ali Alharbi S; Ansari MJ; Konstantinos Karabagias I; Sarwar N
    Food Sci Nutr; 2023 Oct; 11(10):6020-6031. PubMed ID: 37831734
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles.
    Sharma S; Singh N; Katyal M
    J Food Sci Technol; 2016 May; 53(5):2482-91. PubMed ID: 27407215
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.
    Zouari R; Besbes S; Ellouze-Chaabouni S; Ghribi-Aydi D
    Food Chem; 2016 Mar; 194():758-69. PubMed ID: 26471616
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.
    Lončar B; Pezo L; Filipović V; Nićetin M; Filipović J; Pezo M; Šuput D; Aćimović M
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741946
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.
    Giacomozzi AS; Carrín ME; Palla CA
    J Food Sci; 2018 Jun; 83(6):1505-1515. PubMed ID: 29786854
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT; Wang W; Hasenbeck A; Stone D; Zhao Y
    J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of gluten-free muffins utilizing squash seed dietary fiber.
    Palacio MI; Etcheverría AI; Manrique GD
    J Food Sci Technol; 2018 Aug; 55(8):2955-2962. PubMed ID: 30065404
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties.
    Jeong H; Huh CK; Ha HK; Kim J; Oh I
    Gels; 2023 Sep; 9(10):. PubMed ID: 37888356
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
    Troilo M; Difonzo G; Paradiso VM; Pasqualone A; Caponio F
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741997
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder.
    Najjar Z; Alkaabi M; Alketbi K; Stathopoulos C; Ranasinghe M
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159461
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Application of New Sources of Bioactive Substances (
    Moczkowska-Wyrwisz M; Jastrzębska D; Wyrwisz J
    Int J Environ Res Public Health; 2022 Sep; 19(18):. PubMed ID: 36141786
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.