BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

139 related articles for article (PubMed ID: 9830493)

  • 1. [Storage and use of antioxidants in cereal and peanut bars].
    Estévez AM; Escobar B; Tepper A; Castillo E
    Arch Latinoam Nutr; 1998 Jun; 48(2):160-4. PubMed ID: 9830493
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Cereal bars with peanut and puffed amaranthus: chemical composition and stability in accelerated storage].
    Escobar B; Estévez AM; Vásquez M; Castillo E; Yañez E
    Arch Latinoam Nutr; 1994 Mar; 44(1):36-40. PubMed ID: 7717805
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Storage of cereal bars with mesquite cotyledon (Prosopis chilensis (Mol) Stuntz)].
    Escobar B; Estévez AM; Guiñez MA
    Arch Latinoam Nutr; 2000 Jun; 50(2):152-6. PubMed ID: 11048587
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Nutritional characteristics of cereal and peanut bars].
    Escobar B; Estévez AM; Tepper A; Aguayo M
    Arch Latinoam Nutr; 1998 Jun; 48(2):156-9. PubMed ID: 9830492
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cereal and nut bars, nutritional quality and storage stability.
    Estévez AM; Escobar B; Vásquez M; Castillo E; Araya E; Zacarías I
    Plant Foods Hum Nutr; 1995 Jun; 47(4):309-17. PubMed ID: 8577648
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Cereal bars with soy protein and wheat germ, physicochemical characteristics and texture during the storage].
    Castro Freitas DD
    Arch Latinoam Nutr; 2005 Sep; 55(3):299-304. PubMed ID: 16454057
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage.
    Martín MP; Grosso AL; Nepote V; Grosso NR
    J Food Sci; 2018 Sep; 83(9):2362-2368. PubMed ID: 30074611
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Use of mesquite cotyledon (Prosopis chilensis (Mol) Shuntz) in the manufacturing of cereal bars].
    Estévez AM; Escobar B; Ugarte V
    Arch Latinoam Nutr; 2000 Jun; 50(2):148-51. PubMed ID: 11048586
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.
    Larrauri M; Barrionuevo MG; Riveros C; Mestrallet MG; Zunino MP; Zygadlo JA; Grosso NR; Nepote V
    J Sci Food Agric; 2013 May; 93(7):1751-7. PubMed ID: 23239461
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [High protein and vitamin cereal bars: enzymatic and vitamins C and E stability during storage].
    Freitas DG; Moretti RH
    Arch Latinoam Nutr; 2006 Sep; 56(3):269-74. PubMed ID: 17249488
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
    Bchir B; Jean-François T; Rabetafika HN; Blecker C
    Food Sci Technol Int; 2018 Apr; 24(3):198-208. PubMed ID: 29169267
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate.
    Pereira JO; Soares J; Monteiro MJP; Amaro A; Gomes A; Pintado M
    Food Funct; 2019 Oct; 10(10):6892-6902. PubMed ID: 31588471
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips.
    Rehman ZU
    Plant Foods Hum Nutr; 2003; 58(1):75-83. PubMed ID: 12859015
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts.
    Martín MP; Riveros CG; Paredes AJ; Allemandi DA; Nepote V; Grosso NR
    J Food Sci; 2019 Jun; 84(6):1529-1537. PubMed ID: 31131890
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes.
    Pallavi BV; Chetana R; Ravi R; Reddy SY
    J Food Sci Technol; 2015 Mar; 52(3):1663-9. PubMed ID: 25745238
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.
    Larrauri M; Demaría MG; Ryan LC; Asensio CM; Grosso NR; Nepote V
    J Food Sci; 2016 Jan; 81(1):S208-15. PubMed ID: 26595771
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars.
    Khouryieh H; Aramouni F
    Food Sci Technol Int; 2013 Dec; 19(6):549-56. PubMed ID: 23733813
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Stability of Paprika without supplementary antioxidants during storage under industrial controlled conditions.
    Pérez-Gálvez A; Hornero-Méndez D; Mínguez-Mosquera MI
    J Agric Food Chem; 2009 Jun; 57(11):4718-23. PubMed ID: 19489622
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of different new packaging materials on biscuit quality during accelerated storage.
    Romani S; Tappi S; Balestra F; Rodriguez Estrada MT; Siracusa V; Rocculi P; Dalla Rosa M
    J Sci Food Agric; 2015 Jun; 95(8):1736-46. PubMed ID: 25156388
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
    Carvalho VS; Conti-Silva AC
    J Sci Food Agric; 2018 Jan; 98(1):134-139. PubMed ID: 28543033
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.