140 related articles for article (PubMed ID: 37830877)
1. Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct.
Pires CA; de Oliveira Cavalcante LSP; de Carvalho AAM; de Siqueira PA; Dos Santos GV; de Paiva Anciens Ramos GL; Matoso Souto RN; de Barros Pinto Moreira RV; Teodoro AJ; Conte Junior CA; Cadena R; Domingues JR
J Food Sci; 2023 Nov; 88(11):4495-4508. PubMed ID: 37830877
[TBL] [Abstract][Full Text] [Related]
2. Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats.
Fahmy HM; El-Waseif MA; Badr SA; Abd-Elazim EI; Sabry AM; Shaaban HA
Pak J Biol Sci; 2022 Jan; 25(11):993-1000. PubMed ID: 36591930
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours.
Jaroszewska A; Jedrejek D; Sobolewska M; Kowalska I; Dzięcioł M
Molecules; 2023 Apr; 28(7):. PubMed ID: 37050018
[TBL] [Abstract][Full Text] [Related]
5. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
Hoye C; Ross CF
J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy.
Rezagholizade-Shirvan A; Shokri S; Dadpour SM; Amiryousefi MR
Heliyon; 2023 Jun; 9(6):e17300. PubMed ID: 37389078
[TBL] [Abstract][Full Text] [Related]
7. Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies.
Ribeiro PPC; Junior FHX; do Nascimento Silva CG; da Silva TMB; Corrêa BBM; de Veras BO; de Magalhães Cordeiro AMT; de Andrade Vieira É; de Sousa Júnior FC; da Silva Chaves Damasceno KSF; Stamford TCM
J Sci Food Agric; 2023 Jan; 103(2):627-636. PubMed ID: 36054020
[TBL] [Abstract][Full Text] [Related]
8. Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars.
Tarazona-Díaz MP; Viegas J; Moldao-Martins M; Aguayo E
J Sci Food Agric; 2011 Mar; 91(5):805-12. PubMed ID: 21384347
[TBL] [Abstract][Full Text] [Related]
9. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
Blandino M; Sovrani V; Marinaccio F; Reyneri A; Rolle L; Giacosa S; Locatelli M; Bordiga M; Travaglia F; Coïsson JD; Arlorio M
Food Chem; 2013 Dec; 141(3):2549-57. PubMed ID: 23870994
[TBL] [Abstract][Full Text] [Related]
10. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
Ali RFM; El-Anany AM; Mousa HM; Hamad EM
Food Funct; 2020 Mar; 11(3):2117-2125. PubMed ID: 32073013
[TBL] [Abstract][Full Text] [Related]
11. Consumer acceptance of watermelon flesh-rind blends and the effect of rind on refreshing perception.
Ramirez JL; Juma S; Du X
J Food Sci; 2021 Apr; 86(4):1384-1392. PubMed ID: 33650130
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. In Vitro Cytotoxic Activity and Phytochemical Characterization (UPLC/T-TOF-MS/MS) of the Watermelon (
El Gizawy HA; El-Haddad AE; Attia YM; Fahim SA; Zafer MM; Saadeldeen AM
Molecules; 2022 Apr; 27(8):. PubMed ID: 35458677
[TBL] [Abstract][Full Text] [Related]
14. Lycopene content, antioxidant capacity and colour attributes of selected watermelon (Citrullus lanatus (Thunb.) Mansfeld) cultivars grown in India.
Nagal S; Kaur C; Choudhary H; Singh J; Bhushan Singh B; Singh KN
Int J Food Sci Nutr; 2012 Dec; 63(8):996-1000. PubMed ID: 22716946
[TBL] [Abstract][Full Text] [Related]
15. [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
Pacheco de Delahaye E; Cedres M; Alvarado A; Cioccia A
Arch Latinoam Nutr; 1994 Jun; 44(2):122-8. PubMed ID: 7733791
[TBL] [Abstract][Full Text] [Related]
16. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
Pešić MB; Pešić MM; Bezbradica J; Stanojević AB; Ivković P; Milinčić DD; Demin M; Kostić AŽ; Dojčinović B; Stanojević SP
Molecules; 2023 May; 28(10):. PubMed ID: 37241841
[TBL] [Abstract][Full Text] [Related]
17. Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread.
Felli R; Yang TA; Abdullah WNW; Zzaman W
Trop Life Sci Res; 2018 Mar; 29(1):113-126. PubMed ID: 29644019
[TBL] [Abstract][Full Text] [Related]
18. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
Bölek S
J Food Sci; 2021 Jan; 86(1):55-60. PubMed ID: 33295015
[TBL] [Abstract][Full Text] [Related]
19. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
20. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
Blandino M; Locatelli M; Sovrani V; Coïsson JD; Rolle L; Travaglia F; Giacosa S; Bordiga M; Scarpino V; Reyneri A; Arlorio M
J Agric Food Chem; 2015 Jul; 63(25):5875-84. PubMed ID: 25818020
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]