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 *

117 related articles for article (PubMed ID: 38543010)

  • 1. Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.
    Jamanca-Gonzales NC; Ocrospoma-Dueñas RW; Eguilas-Caushi YM; Padilla-Fabian RA; Silva-Paz RJ
    Molecules; 2024 Mar; 29(6):. PubMed ID: 38543010
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D; Witczak T; Witczak M
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of partial substitution of wheat flour by quinoa (
    Gutierrez-Castillo C; Alcázar-Alay S; Vidaurre-Ruiz J; Correa MJ; Cabezas DM; Repo-Carrasco-Valencia R; Encina-Zelada CR
    Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size.
    Ahmed J; Thomas L; Arfat YA
    Food Res Int; 2019 Feb; 116():302-311. PubMed ID: 30716950
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X; Xing TL; Yang Y; Fan J; Ma CM; Liu XF; Wang Y; He YY; Wang LD; Wang B; Zhang N
    J Sci Food Agric; 2023 Jan; 103(1):118-124. PubMed ID: 35811466
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
    Ayseli MT; Yilmaz MT; Cebi N; Sagdic O; Ozmen D; Capanoglu E
    Food Chem; 2020 Jun; 315():126208. PubMed ID: 32032831
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
    Ballester-Sánchez J; Gil JV; Haros CM; Fernández-Espinar MT
    Plant Foods Hum Nutr; 2019 Jun; 74(2):185-191. PubMed ID: 30739280
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I; Drzewiecki J
    Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X; Luo Z; Yang Q; Xiao Z; Lu X
    Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B; Zhang Z; Zhu M; Teng C; Zou L; Liu R; Zhang L; Yang X; Ren G; Qin P
    Food Chem; 2023 Jan; 399():133976. PubMed ID: 35998497
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B; Takács Á; Vizer V; Schwendener U; Tömösközi S
    Food Chem; 2016 Jan; 190():990-996. PubMed ID: 26213066
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
    J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties.
    Valdez-Arana JD; Steffolani ME; Repo-Carrasco-Valencia R; Pérez GT; Condezo-Hoyos L
    Int J Biol Macromol; 2020 Mar; 147():997-1007. PubMed ID: 31743707
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.
    Repo-Carrasco-Valencia RA; Encina CR; Binaghi MJ; Greco CB; Ronayne de Ferrer PA
    J Sci Food Agric; 2010 Sep; 90(12):2068-73. PubMed ID: 20582934
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains.
    Nalbandian E; Pietrysiak E; Murphy KM; Ganjyal GM
    J Food Sci; 2022 Dec; 87(12):5225-5239. PubMed ID: 36331266
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.