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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

274 related items for PubMed ID: 19895499

  • 1. Physicochemical and functional properties of peeled and unpeeled pumpkin flour.
    Noor Aziah AA, Komathi CA.
    J Food Sci; 2009 Sep; 74(7):S328-33. PubMed ID: 19895499
    [Abstract] [Full Text] [Related]

  • 2. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.
    Abdul Aziz NA, Wong LM, Bhat R, Cheng LH.
    J Sci Food Agric; 2012 Feb; 92(3):557-63. PubMed ID: 25363645
    [Abstract] [Full Text] [Related]

  • 3. Reduction in fat uptake of doughnut by microparticulated wheat bran.
    Kim BK, Chun YG, Cho AR, Park DJ.
    Int J Food Sci Nutr; 2012 Dec; 63(8):987-95. PubMed ID: 22639853
    [Abstract] [Full Text] [Related]

  • 4. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.
    Pérez EE, Gutiérrez ME, De Delahaye EP, Tovar J, Lares M.
    J Food Sci; 2007 Aug; 72(6):S367-72. PubMed ID: 17995692
    [Abstract] [Full Text] [Related]

  • 5. Chemical composition and physicochemical properties of green banana (Musa acuminata x balbisiana Colla cv. Awak) flour.
    Haslinda WH, Cheng LH, Chong LC, Noor Aziah AA.
    Int J Food Sci Nutr; 2009 Aug; 60 Suppl 4():232-9. PubMed ID: 19449278
    [Abstract] [Full Text] [Related]

  • 6. The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components.
    Ramli SB, Alkarkhi AF, Yong YS, Easa AM.
    Int J Food Sci Nutr; 2009 Aug; 60 Suppl 4():317-25. PubMed ID: 19757247
    [Abstract] [Full Text] [Related]

  • 7. Comparison of waste pumpkin material and its potential use in extruded snack foods.
    Norfezah MN, Hardacre A, Brennan CS.
    Food Sci Technol Int; 2011 Aug; 17(4):367-73. PubMed ID: 21813596
    [Abstract] [Full Text] [Related]

  • 8. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
    Nyam KL, Lau M, Tan CP.
    Malays J Nutr; 2013 Apr; 19(1):99-109. PubMed ID: 24800388
    [Abstract] [Full Text] [Related]

  • 9. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Apr; 60 Suppl 4():205-14. PubMed ID: 19370476
    [Abstract] [Full Text] [Related]

  • 10. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.
    Ramli S, Alkarkhi AF, Shin Yong Y, Min-Tze L, Easa AM.
    Int J Food Sci Nutr; 2009 Apr; 60 Suppl 4():326-40. PubMed ID: 19757248
    [Abstract] [Full Text] [Related]

  • 11. Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis.
    Soeiro BT, Boen TR, Wagner R, Lima-Pallone JA.
    Int J Food Sci Nutr; 2009 Apr; 60 Suppl 7():167-79. PubMed ID: 19399673
    [Abstract] [Full Text] [Related]

  • 12. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours.
    Chikpah SK, Korese JK, Hensel O, Sturm B.
    Foods; 2020 Jun 04; 9(6):. PubMed ID: 32512746
    [Abstract] [Full Text] [Related]

  • 13. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb 04; 92(3):667-72. PubMed ID: 21919005
    [Abstract] [Full Text] [Related]

  • 14. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
    Jiang H, Martin J, Okot-Kotber M, Seib PA.
    J Food Sci; 2011 Aug 04; 76(6):C846-52. PubMed ID: 22417482
    [Abstract] [Full Text] [Related]

  • 15. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food.
    Veronezi CM, Jorge N.
    J Food Sci; 2012 Jun 04; 77(6):C653-7. PubMed ID: 22671521
    [Abstract] [Full Text] [Related]

  • 16. Proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour.
    Egbekun MK, Ehieze MU.
    Plant Foods Hum Nutr; 1997 Jun 04; 51(1):35-41. PubMed ID: 9498692
    [Abstract] [Full Text] [Related]

  • 17. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.
    Akubor PI.
    Plant Foods Hum Nutr; 1997 Jun 04; 51(1):53-60. PubMed ID: 9498694
    [Abstract] [Full Text] [Related]

  • 18. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 04; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 19. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y.
    J Food Sci; 2020 Nov 04; 85(11):3943-3953. PubMed ID: 33037629
    [Abstract] [Full Text] [Related]

  • 20. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T, Barringer S.
    J Food Sci; 2012 Jan 04; 77(1):C51-60. PubMed ID: 22122232
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.