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 *

113 related articles for article (PubMed ID: 39390631)

  • 1. Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.
    Mendes BAB; Almeida MF; Silva GL; Amparo Dos Anjos D; Fontan GCR; Rebouças São José A; Veloso CM
    J Food Sci; 2024 Nov; 89(11):7437-7451. PubMed ID: 39390631
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG; Fratelli C; Muniz DG; Capriles VD
    J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM; Rojas-Martínez ME; Islas-Rubio AR; Cabrera-Chávez F
    Plant Foods Hum Nutr; 2010 Sep; 65(3):241-6. PubMed ID: 20734143
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gluten-free lentil cakes with optimal technological and nutritional characteristics.
    Carboni AD; Puppo MC; Ferrero C
    J Sci Food Agric; 2024 Aug; 104(10):6298-6310. PubMed ID: 38501745
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. High-protein rice flour in the development of gluten-free muffins.
    Paz GM; King JM; Prinyawiwatkul W; Tyus CMO; Aleman RJS
    J Food Sci; 2020 May; 85(5):1397-1402. PubMed ID: 32343400
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes.
    Hopkin L; Broadbent H; Ahlborn GJ
    Food Chem X; 2022 Mar; 13():100182. PubMed ID: 34917930
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.
    Patiño-Rodríguez O; Agama-Acevedo E; Pacheco-Vargas G; Alvarez-Ramirez J; Bello-Pérez LA
    Food Chem; 2019 Nov; 298():125085. PubMed ID: 31260951
    [TBL] [Abstract][Full Text] [Related]  

  • 13. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD; Herranz B; Jiménez MJ; Canet W
    J Texture Stud; 2017 Dec; 48(6):550-561. PubMed ID: 28397246
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
    Basso FM; Mangolim CS; Aguiar MF; Monteiro AR; Peralta RM; Matioli G
    Int J Food Sci Nutr; 2015 May; 66(3):275-81. PubMed ID: 25666418
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.
    Becker FS; Damiani C; de Melo AA; Borges PR; Boas EV
    Plant Foods Hum Nutr; 2014 Dec; 69(4):344-50. PubMed ID: 25315266
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM; de Mello AP; de Caldas Rosa dos Anjos M; Krüger CC; Azoubel PM; de Oliveira Alves MA
    Food Chem; 2016 Jan; 191():147-51. PubMed ID: 26258714
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K; Papantoniou M; Mandala I
    J Food Sci; 2015 Feb; 80(2):E341-8. PubMed ID: 25604540
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.