BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

105 related articles for article (PubMed ID: 38945607)

  • 1. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies.
    Tuhanioglu A; Ubeyitogullari A
    Food Res Int; 2024 Aug; 190():114588. PubMed ID: 38945607
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
    Yegin S; Altinel B; Tuluk K
    J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B; Dapčević-Hadnađev T; Hadnađev M; Sakač M; Mandić A; Mišan A; Škrobot D
    J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.
    Vukušić Pavičić T; Grgić T; Ivanov M; Novotni D; Herceg Z
    Foods; 2021 Jan; 10(1):. PubMed ID: 33477857
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Waste Bread as Main Ingredient for Cookie Elaboration.
    Guerra-Oliveira P; Belorio M; Gómez M
    Foods; 2021 Jul; 10(8):. PubMed ID: 34441536
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies.
    Varghese C; Wolodko J; Chen L; Doschak M; Srivastav PP; Roopesh MS
    Foods; 2020 Jul; 9(7):. PubMed ID: 32664254
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
    Aljobair MO
    Food Sci Nutr; 2022 Oct; 10(10):3415-3423. PubMed ID: 36249959
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies.
    Liu Y; Yi S; Ye T; Leng Y; Alomgir Hossen M; Sameen DE; Dai J; Li S; Qin W
    Ultrason Sonochem; 2021 Sep; 77():105693. PubMed ID: 34343823
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [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]  

  • 12. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
    Queiroz VAV; Dizlek H; de Barros FAR; Tardin FD; Figueiredo JEF; Awika JM
    Plant Foods Hum Nutr; 2022 Dec; 77(4):552-559. PubMed ID: 35980500
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
    Belorio M; Sahagún M; Gómez M
    Foods; 2019 Feb; 8(2):. PubMed ID: 30813429
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA; Bean SR; Smith BM; Tilley M
    J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
    Patil S; Sonawane SK; Mali M; Mhaske ST; Arya SS
    J Food Sci Technol; 2020 Aug; 57(8):2960-2966. PubMed ID: 32624601
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of roasting on rheological and functional properties of sorghum flour.
    Ranganathan V; Nunjundiah IT; Bhattacharya S
    Food Sci Technol Int; 2014 Dec; 20(8):579-89. PubMed ID: 23908394
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M; Slade L; Levine H; Gannon D
    Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I; Yousif AM; Johnson SK; Gamlath S
    J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Rheology and Textural Properties of Bakery Products Upcycling Brewers' Spent Grain.
    Ramu Ganesan A; Hoellrigl P; Mayr H; Martini Loesch D; Tocci N; Venir E; Conterno L
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835177
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.