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 *

200 related articles for article (PubMed ID: 37628029)

  • 1. Sorghum (
    Curti MI; Palavecino PM; Savio M; Baroni MV; Ribotta PD
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628029
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF; Khouryieh H; Aramouni F; Herald T
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of tannin-containing sorghum bran addition to gluten-free bread.
    Ardoin R; Smith B; Bean S; Aramouni F
    J Food Sci; 2023 Mar; 88(3):952-961. PubMed ID: 36717379
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.
    Marston K; Khouryieh H; Aramouni F
    Food Sci Technol Int; 2015 Dec; 21(8):631-40. PubMed ID: 25406134
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties.
    Yoganandan M; Bean SR; Miller-Regan R; Dogan H; Pulivarthi MK; Siliveru K
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441724
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.
    Monsierra L; Mansilla PS; Pérez GT
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254495
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
    Adzqia F; Suwonsichon S; Thongngam M
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002171
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
    Schoenlechner R; Bender D; D'Amico S; Kinner M; Tömösközi S; Yamsaengsung R
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628124
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Significance of milling methods on brown teff flour, dough, and bread properties.
    Pulivarthi MK; Selladurai M; Nkurikiye E; Li Y; Siliveru K
    J Texture Stud; 2022 Aug; 53(4):478-489. PubMed ID: 35192195
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Chemical and nutrition evaluation of whole sorghum flour (Sorghum bicolor, L. Moench), complementation with bean and milk whey, application in baking].
    Zaparrart MI; Salgado JM
    Arch Latinoam Nutr; 1994 Sep; 44(3):151-7. PubMed ID: 7786097
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sprouting Time Affects Sorghum (
    Cardone G; Rumler R; Speranza S; Marti A; Schönlechner R
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681334
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.
    Novotni D; Nanjara L; Štrkalj L; Drakula S; Čukelj Mustač N; Voučko B; Ćurić D
    Food Technol Biotechnol; 2023 Mar; 61(1):73-84. PubMed ID: 37200793
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
    Bize M; Smith BM; Aramouni FM; Bean SR
    J Food Sci; 2017 Jan; 82(1):194-201. PubMed ID: 27973752
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread.
    Navarro JL; Moiraghi M; Quiroga FM; León AE; Steffolani ME
    Food Technol Biotechnol; 2020 Sep; 58(3):325-336. PubMed ID: 33281488
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread.
    Genevois CE; Grenóvero MS; de Escalada Pla MF
    J Food Sci Technol; 2021 Oct; 58(10):3913-3923. PubMed ID: 34471315
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.
    Doddabematti Prakash S; Nkurikiye E; Rajpurohit B; Li Y; Siliveru K
    J Texture Stud; 2023 Feb; 54(1):92-104. PubMed ID: 36101011
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of sorghum flour properties on gluten-free sponge cake.
    Curti MI; Belorio M; Palavecino PM; Camiña JM; Ribotta PD; Gómez M
    J Food Sci Technol; 2022 Apr; 59(4):1407-1418. PubMed ID: 35250065
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.
    Beltrão Martins R; Nunes MC; Gouvinhas I; Ferreira LMM; Peres JA; Barros AIRNA; Raymundo A
    Foods; 2022 Oct; 11(20):. PubMed ID: 37430921
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of Gluten-Free Bread Using Teosinte (
    Delarca Ruiz F; Aleman RS; Kazemzadeh Pournaki S; Sarmiento Madrid M; Muela A; Mendoza Y; Marcia Fuentes J; Prinyawiwatkul W; King JM
    Foods; 2023 May; 12(11):. PubMed ID: 37297377
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.