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 *

137 related articles for article (PubMed ID: 38540954)

  • 1. Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application.
    Dedebas T; Cebi N
    Foods; 2024 Mar; 13(6):. PubMed ID: 38540954
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T; Bilgiçli N
    Food Sci Technol Int; 2023 Nov; ():10820132231211929. PubMed ID: 37926981
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of okra (
    Chan DS; Wang ST; Chen MY; Sung WC
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC; Chiu ET; Sun A; Hsiao HI
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
    Radočaj O; Dimić E; Tsao R
    J Food Sci; 2014 Mar; 79(3):C318-25. PubMed ID: 24527987
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D; Zaidi A; Dwivedi S
    J Food Sci Technol; 2018 Jul; 55(7):2621-2630. PubMed ID: 30042578
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N; Kumcuoglu S; Tavman S
    J Food Sci Technol; 2019 Feb; 56(2):683-694. PubMed ID: 30906026
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP; Mufari JR; Bergesse AE; Calandri EL
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effects of quinoa and okra incorporation on the quality of diet cake.
    Shobeiri M; Elhami Rad AH; Sheikholeslami Z; Zenozian MS; Saeedi Asl MR
    Food Sci Technol Int; 2023 Jun; 29(4):417-427. PubMed ID: 36706792
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z; Kumcuoglu S; Tavman S
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.
    Saeidi Z; Nasehi B; Jooyandeh H
    J Food Sci Technol; 2018 Aug; 55(8):3110-3118. PubMed ID: 30065421
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
    Salehi F
    Food Sci Nutr; 2019 Nov; 7(11):3391-3402. PubMed ID: 31762992
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M; Vosooghi Poor Z; Mesbahi G; Jamalian J; Farahnaky A
    J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
    [TBL] [Abstract][Full Text] [Related]  

  • 16. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
    Bas-Bellver C; Barrera C; Betoret N; Seguí L; Harasym J
    Foods; 2024 Apr; 13(9):. PubMed ID: 38731683
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.
    Leahu A; Ropciuc S; Ghinea C; Damian C
    Gels; 2023 Dec; 9(12):. PubMed ID: 38131950
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.
    Lazou A; Anastasiadis G; Provata T; Koliou Z; Protonotariou S
    J Sci Food Agric; 2023 Jun; 103(8):3984-3996. PubMed ID: 36433711
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C; Giménez A; Lobo M; Iturriaga L; Samman N
    Food Sci Technol Int; 2020 Mar; 26(2):95-104. PubMed ID: 31409127
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.
    Levent H; Bilgiçli N
    Int J Food Sci Nutr; 2011 Nov; 62(7):725-8. PubMed ID: 21568822
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.