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 *

120 related articles for article (PubMed ID: 38945607)

  • 21. Thermal inactivation of Salmonella during hard and soft cookies baking process.
    Channaiah LH; Michael M; Acuff JC; Phebus RK; Thippareddi H; Milliken G
    Food Microbiol; 2021 Dec; 100():103874. PubMed ID: 34416949
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins.
    Lema Almeida KA; Koppel K; Aldrich CG
    J Anim Sci; 2022 Aug; 100(8):. PubMed ID: 35604642
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2014 Sep; 158():48-55. PubMed ID: 24731313
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q; Han Z; Wang L; Xiong L
    Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.).
    Şahin N
    J Sci Food Agric; 2023 Nov; 103(14):6975-6983. PubMed ID: 37311731
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. 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]  

  • 28. Evaluating the 3D printability of pearl millet flour with banana pulp blends.
    Santhoshkumar P; Raja V; Priyadarshini SR; Moses JA
    J Sci Food Agric; 2024 Jul; 104(9):5588-5602. PubMed ID: 38363095
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
    Belorio M; Moralejo C; Gómez M
    Food Sci Technol Int; 2021 Dec; 27(8):693-701. PubMed ID: 33375846
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of treated and untreated bran in dough dynamic rheology.
    Amirkaveei Sh; Shahedi M; Kabir G; Kadivar M
    Int J Food Sci Nutr; 2009; 60 Suppl 1():190-8. PubMed ID: 19462327
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.
    Dhal S; Anis A; Shaikh HM; Alhamidi A; Pal K
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900458
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies.
    Mohamed AA; Alamri MS; Hussain S; Ibraheem MA; Qasem AAA; Shamlan G; Ababtain IA
    Molecules; 2022 May; 27(10):. PubMed ID: 35630544
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Abdo Qasem AA; Serag El-Din MF; Almaiman SAM
    Food Sci Technol Int; 2020 Jun; 26(4):311-320. PubMed ID: 31818128
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.
    Marston K; Khouryieh H; Aramouni F
    Food Sci Technol Int; 2015 Dec; 21(8):631-40. PubMed ID: 25406134
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
    Petrović J; Pajin B; Lončarević I; Šaponjac VT; Nikolić I; Ačkar Đ; Zarić D
    Food Sci Technol Int; 2019 Mar; 25(2):130-140. PubMed ID: 30249116
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Tocol composition and supercritical carbon dioxide extraction of lipids from barley pearling flour.
    Temelli F; Stobbe K; Rezaei K; Vasanthan T
    J Food Sci; 2013 Nov; 78(11):C1643-50. PubMed ID: 24245882
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.
    Wei X; Ren G; Liu W; Zhao M; Xu D
    J Food Sci; 2024 Jun; 89(6):3248-3259. PubMed ID: 38709869
    [TBL] [Abstract][Full Text] [Related]  

  • 39. White Lupine (
    Guardianelli LM; Carbas B; Brites C; Puppo MC; Salinas MV
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107440
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Insight into molecular and rheological properties of sprouted sorghum flour.
    Marchini M; Arduini R; Carini E
    Food Chem; 2021 Sep; 356():129603. PubMed ID: 33812195
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.