136 related articles for article (PubMed ID: 38002144)
1. 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]
2. Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (
Gunasekara D; Bulathgama A; Wickramasinghe I
Int J Food Sci; 2021; 2021():9970291. PubMed ID: 34697587
[TBL] [Abstract][Full Text] [Related]
3. Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties.
Lee CG; Shim YY; Reaney MJT; Chang HJ
Foods; 2021 May; 10(5):. PubMed ID: 34063536
[TBL] [Abstract][Full Text] [Related]
4. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial.
Santiago A; Ryland D; Cui S; Blewett H; Aliani M
J Sci Food Agric; 2019 Jan; 99(2):831-843. PubMed ID: 29999194
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.
Hosseininejad S; Larrea V; Moraga G; Hernando I
Foods; 2022 Oct; 11(21):. PubMed ID: 36359969
[TBL] [Abstract][Full Text] [Related]
8. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.
Gutiérrez-Luna K; Ansorena D; Astiasarán I
J Food Sci; 2020 Oct; 85(10):3072-3080. PubMed ID: 32869333
[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. Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics.
Bala M; Arun Kumar TV; Tushir S; Nanda SK; Gupta RK
J Food Sci Technol; 2019 Feb; 56(2):713-723. PubMed ID: 30906029
[TBL] [Abstract][Full Text] [Related]
11. Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance.
Heo Y; Kim MJ; Lee JW; Moon B
Food Sci Nutr; 2019 May; 7(5):1778-1785. PubMed ID: 31139391
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Kinetic, rheological and thermal studies of flaxseed (
Punia S; Sandhu KS; Dhull SB; Kaur M; Siroha AK
J Food Sci Technol; 2020 Nov; 57(11):4014-4021. PubMed ID: 33071323
[TBL] [Abstract][Full Text] [Related]
15. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
Saeidy S; Nasirpour A; Barekat S
J Sci Food Agric; 2023 Feb; 103(3):1404-1411. PubMed ID: 36138558
[TBL] [Abstract][Full Text] [Related]
16. Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.
Jeong D; Chung HJ
Food Sci Biotechnol; 2019 Feb; 28(1):87-97. PubMed ID: 30815298
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal.
Imran M; Anjum FM; Ahmad N; Khan MK; Mushtaq Z; Nadeem M; Hussain S
Lipids Health Dis; 2015 Aug; 14():92. PubMed ID: 26286266
[TBL] [Abstract][Full Text] [Related]
19. Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive.
Kumar LRG; Sanath Kumar H; Tejpal CS; Anas KK; Nayak BB; Sarika K; Greeshma SS; Chatterjee NS; Mathew S; Ravishankar CN
J Food Sci Technol; 2021 Dec; 58(12):4674-4684. PubMed ID: 34629532
[TBL] [Abstract][Full Text] [Related]
20. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace.
Ortega-Heras M; Gómez I; de Pablos-Alcalde S; González-Sanjosé ML
Foods; 2019 Sep; 8(9):. PubMed ID: 31533219
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
