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Journal Abstract Search

278 related items for PubMed ID: 16019313

  • 21. Chemical and biochemical changes in prickly pears with different ripening behaviour.
    Silos-Espino H, Fabian-Morales L, Osuna-Castro JA, Valverde ME, Guevara-Lara F, Paredes-López O.
    Nahrung; 2003 Oct; 47(5):334-8. PubMed ID: 14609090
    [Abstract] [Full Text] [Related]

  • 22. Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
    Yeu K, Lee Y, Lee SY.
    J Food Sci; 2008 Jan; 73(1):S20-5. PubMed ID: 18211365
    [Abstract] [Full Text] [Related]

  • 23. Compositional and sensory characteristics of three native sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
    Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F.
    J Agric Food Chem; 2005 Sep 21; 53(19):7586-91. PubMed ID: 16159190
    [Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25. Enrichment of fermented cassava meal 'mchuchume' with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder.
    Alphonce S, Kaale LD, Millinga F, Rweyemamu LM.
    J Sci Food Agric; 2021 Jul 21; 101(9):3575-3581. PubMed ID: 33277688
    [Abstract] [Full Text] [Related]

  • 26. Total and reactive lysine contents in selected cereal-based food products.
    Torbatinejad NM, Rutherfurd SM, Moughan PJ.
    J Agric Food Chem; 2005 Jun 01; 53(11):4454-8. PubMed ID: 15913310
    [Abstract] [Full Text] [Related]

  • 27. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.
    Cortés RN, Guzmán IV, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2014 Dec 01; 69(4):365-71. PubMed ID: 25447553
    [Abstract] [Full Text] [Related]

  • 28. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 01; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 29. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb 01; 48(1):38-42. PubMed ID: 15053349
    [Abstract] [Full Text] [Related]

  • 30. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May 01; 80(5):C961-6. PubMed ID: 25866197
    [Abstract] [Full Text] [Related]

  • 31. Functional cereals' anti-diabetic property, phenolic composition, and role on glycemic indices in-vitro.
    Ademosun AO, Olaniyan AR, Ajeigbe OF, Oboh G.
    J Food Biochem; 2022 Nov 01; 46(11):e14150. PubMed ID: 35485965
    [Abstract] [Full Text] [Related]

  • 32. Concern over ready-to-eat breakfast cereals.
    Clark C, Crockett SJ.
    J Am Diet Assoc; 2008 Oct 01; 108(10):1618-9; author reply 1619-20. PubMed ID: 18926124
    [No Abstract] [Full Text] [Related]

  • 33. 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 01; 24(3):198-208. PubMed ID: 29169267
    [Abstract] [Full Text] [Related]

  • 34. Effect of addition of ripe bananas on some physico-chemical properties of maize 'extract'.
    Okezie U, Akanbi CT, Otunola ET, Adeyemi IA.
    Int J Food Sci Nutr; 2003 Nov 01; 54(6):437-45. PubMed ID: 14522689
    [Abstract] [Full Text] [Related]

  • 35. Supermarket smarts. Cereal and breakfast bars.
    Holzmeister LA.
    Diabetes Self Manag; 2003 Nov 01; 20(6):112, 114-6. PubMed ID: 14971345
    [No Abstract] [Full Text] [Related]

  • 36. Studies on weaning diets in Nigeria: 2 protein sources.
    Adewusi SR, Orisadare BO, Oke OL.
    Plant Foods Hum Nutr; 1992 Apr 01; 42(2):183-92. PubMed ID: 1574484
    [Abstract] [Full Text] [Related]

  • 37. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
    Segundo C, Román L, Lobo M, Martinez MM, Gómez M.
    Plant Foods Hum Nutr; 2017 Dec 01; 72(4):365-371. PubMed ID: 28887738
    [Abstract] [Full Text] [Related]

  • 38. [A model for the extrusion of a corn:soybean blend (70:30)].
    Gonzalo de Gutiérrez MV, Gómez MH.
    Arch Latinoam Nutr; 1987 Sep 01; 37(3):494-502. PubMed ID: 3506403
    [Abstract] [Full Text] [Related]

  • 39. Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements.
    Alkarkhi AF, Ramli SB, Easa AM.
    Int J Food Sci Nutr; 2009 Sep 01; 60 Suppl 4():116-25. PubMed ID: 19115121
    [Abstract] [Full Text] [Related]

  • 40. Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
    Katayama M, Wilson LA.
    J Food Sci; 2008 Apr 01; 73(3):S152-7. PubMed ID: 18387128
    [Abstract] [Full Text] [Related]

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