BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

134 related articles for article (PubMed ID: 38249607)

  • 1. Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.
    Silva-Paz RJ; Silva-Lizárraga RR; Jamanca-Gonzales NC; Eccoña-Sota A
    Front Nutr; 2023; 10():1304117. PubMed ID: 38249607
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.
    Dogruer I; Baser F; Gulec S; Tokatli F; Ozen B
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835342
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours.
    Simons CW; Hall C
    Food Sci Nutr; 2018 Jan; 6(1):77-84. PubMed ID: 29387364
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of Teosinte Flour (
    Rivera CJ; Aleman RS; Ortega J; Muela A; Marcia J; King J; Prinyawiwatkul W
    Foods; 2024 Mar; 13(6):. PubMed ID: 38540900
    [No Abstract]   [Full Text] [Related]  

  • 5. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
    Brito IL; de Souza EL; Felex SS; Madruga MS; Yamashita F; Magnani M
    J Food Sci Technol; 2015 Sep; 52(9):5866-73. PubMed ID: 26345002
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J; Škrobot D; Popović L; Dapčević-Hadnađev T; Čakarević J; Maravić N; Hadnađev M
    Food Technol Biotechnol; 2022 Dec; 60(4):488-498. PubMed ID: 36816875
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours.
    Dogruer I; Coban B; Baser F; Gulec S; Ozen B
    Foods; 2023 Jul; 12(15):. PubMed ID: 37569098
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of almond flour and stevia in rice-based gluten-free cookie production.
    Yildiz E; Gocmen D
    J Food Sci Technol; 2021 Mar; 58(3):940-951. PubMed ID: 33678877
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology.
    Bursa B; İlyasoğlu H
    Food Sci Technol Int; 2024 Mar; ():10820132241238258. PubMed ID: 38489163
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.
    Torra M; Belorio M; Ayuso M; Carocho M; Ferreira ICFR; Barros L; Gómez M
    Foods; 2021 Apr; 10(5):. PubMed ID: 33919256
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.
    de Magalhães CS; de Almeida Marques G; Bazán-Colque RJ; Moraes EA; da Silva EMM; Ascheri JLR
    Plant Foods Hum Nutr; 2023 Mar; 78(1):100-108. PubMed ID: 36344771
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Lentil (
    Hajas L; Sipos L; Csobod ÉC; Bálint MV; Juhász R; Benedek C
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885269
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Gluten-free cookies prepared with sorghum flour].
    Rodrigues Ferreira SM; Luparelli PC; Schieferdecker ME; Vilela RM
    Arch Latinoam Nutr; 2009 Dec; 59(4):433-40. PubMed ID: 20677459
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics.
    Hajas L; Benedek C; Csajbókné Csobod É; Juhász R
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496628
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.
    Tomić J; Škrobot D; Dapčević-Hadnađev T; Maravić N; Rakita S; Hadnađev M
    Gels; 2022 Nov; 8(12):. PubMed ID: 36547298
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
    Sakač M; Pestorić M; Mišan A; Nedeljković N; Jambrec D; Jovanov P; Banjac V; Torbica A; Hadnađev M; Mandić A
    Food Technol Biotechnol; 2015 Mar; 53(1):38-47. PubMed ID: 27904330
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.
    Giménez MA; Gámbaro A; Miraballes M; Roascio A; Amarillo M; Sammán N; Lobo M
    J Sci Food Agric; 2015 Jan; 95(1):186-92. PubMed ID: 24752476
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.
    Mba JC; Paes LT; Viana LM; Ferreira AJC; Queiroz VAV; Martino HSD; Azevedo L; de Carvalho CWP; Felisberto MHF; de Barros FAR
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685193
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes.
    Luque-Vilca OM; Paredes-Erquinigo JY; Quille-Quille L; Choque-Rivera TJ; Cabel-Moscoso DJ; Rivera-Ashqui TA; Silva-Paz RJ
    Foods; 2024 May; 13(10):. PubMed ID: 38790791
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G; Certel M; Erem F; İlknur Konak Ü
    Food Sci Technol Int; 2015 Apr; 21(3):213-20. PubMed ID: 24613830
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.