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

306 related items for PubMed ID: 20628997

  • 1. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Min B, Lee SM, Yoo SH, Inglett GE, Lee S.
    J Sci Food Agric; 2010 Oct; 90(13):2208-13. PubMed ID: 20628997
    [Abstract] [Full Text] [Related]

  • 2. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.
    Rodríguez-García J, Puig A, Salvador A, Hernando I.
    J Food Sci; 2012 Feb; 77(2):C189-97. PubMed ID: 22250810
    [Abstract] [Full Text] [Related]

  • 3. Designing a Clean Label Sponge Cake with Reduced Fat Content.
    Eslava-Zomeño C, Quiles A, Hernando I.
    J Food Sci; 2016 Oct; 81(10):C2352-C2359. PubMed ID: 27669375
    [Abstract] [Full Text] [Related]

  • 4. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
    Majzoobi M, Mohammadi M, Mesbahi G, Farahnaky A.
    J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634
    [Abstract] [Full Text] [Related]

  • 5. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 6. Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.
    Andrade FJET, de Albuquerque PBS, de Seixas JRPC, Feitoza GS, Barros Júnior W, Vicente AA, Carneiro-da-Cunha MDG.
    Food Funct; 2018 Apr 25; 9(4):2456-2468. PubMed ID: 29632933
    [Abstract] [Full Text] [Related]

  • 7. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
    Oh M, Oh I, Jeong S, Lee S.
    Food Chem; 2019 Dec 01; 300():125193. PubMed ID: 31326675
    [Abstract] [Full Text] [Related]

  • 8. Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system.
    Min B, Bae IY, Lee HG, Yoo SH, Lee S.
    Bioresour Technol; 2010 Jul 01; 101(14):5414-8. PubMed ID: 20189379
    [Abstract] [Full Text] [Related]

  • 9. Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.
    Lim J, Jeong S, Lee J, Park S, Lee J, Lee S.
    J Sci Food Agric; 2017 Aug 01; 97(11):3727-3732. PubMed ID: 28111767
    [Abstract] [Full Text] [Related]

  • 10. Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.
    Gao J, Kreft I, Chao G, Wang Y, Liu X, Wang L, Wang P, Gao X, Feng B.
    Food Chem; 2016 Jan 01; 190():552-558. PubMed ID: 26213009
    [Abstract] [Full Text] [Related]

  • 11. Jet-cooked high amylose corn starch and shortening composites for use in cake icings.
    Singh M, Byars JA.
    J Food Sci; 2011 Oct 01; 76(8):E530-5. PubMed ID: 22417587
    [Abstract] [Full Text] [Related]

  • 12. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D.
    Rocz Panstw Zakl Hig; 2015 Oct 01; 66(2):115-21. PubMed ID: 26024399
    [Abstract] [Full Text] [Related]

  • 13. Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle.
    Bilgiçli N.
    Int J Food Sci Nutr; 2009 Oct 01; 60 Suppl 4():70-80. PubMed ID: 19468946
    [Abstract] [Full Text] [Related]

  • 14. Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour.
    Harasym J, Satta E, Kaim U.
    Molecules; 2020 Jul 01; 25(13):. PubMed ID: 32630230
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of texture differences among varieties of cooked quinoa.
    Wu G, Morris CF, Murphy KM.
    J Food Sci; 2014 Nov 01; 79(11):S2337-45. PubMed ID: 25308337
    [Abstract] [Full Text] [Related]

  • 16. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
    Wu K, Gan R, Dai S, Cai YZ, Corke H, Zhu F.
    J Food Sci; 2016 Mar 01; 81(3):E627-36. PubMed ID: 26890337
    [Abstract] [Full Text] [Related]

  • 17. The suitability of teff flour in bread, layer cakes, cookies and biscuits.
    Coleman J, Abaye AO, Barbeau W, Thomason W.
    Int J Food Sci Nutr; 2013 Nov 01; 64(7):877-81. PubMed ID: 23730794
    [Abstract] [Full Text] [Related]

  • 18. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.
    Alifakı YÖ, Şakıyan Ö, İşci A.
    J Food Sci Technol; 2019 Mar 01; 56(3):1530-1540. PubMed ID: 30956333
    [Abstract] [Full Text] [Related]

  • 19. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains.
    Mariotti M, Lucisano M, Pagani MA, Iametti S.
    J Agric Food Chem; 2008 Jun 11; 56(11):4258-67. PubMed ID: 18465873
    [Abstract] [Full Text] [Related]

  • 20. The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.
    Woodbury TJ, Lust AL, Mauer LJ.
    J Food Sci; 2021 Mar 11; 86(3):687-698. PubMed ID: 33496959
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.