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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

274 related items for PubMed ID: 22260133

  • 1. Development of soy-based bread with acceptable sensory properties.
    Ivanovski B, Seetharaman K, Duizer LM.
    J Food Sci; 2012 Jan; 77(1):S71-6. PubMed ID: 22260133
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  • 4. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.
    J Food Sci; 2011 Jan; 76(5):S306-13. PubMed ID: 22417445
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  • 5. Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluation.
    Batista KA, Prudêncio SH, Fernandes KF.
    J Food Sci; 2011 Jan; 76(1):S108-13. PubMed ID: 21535708
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  • 7. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.
    Aaron GJ, Lo NB, Hess SY, Guiro AT, Wade S, Ndiaye NF, Guinard JX, Brown KH.
    J Food Sci; 2011 Jan; 76(1):S56-62. PubMed ID: 21535716
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  • 9. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Jan; 76(1):S8-S13. PubMed ID: 21535720
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  • 10. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
    Wu M, Arntfield S.
    J Food Sci; 2016 Oct; 81(10):S2552-S2558. PubMed ID: 27561156
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  • 11. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
    Kim HG, Hong JH, Song CK, Shin HW, Kim KO.
    J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
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  • 12. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
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  • 13. Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.
    Muoki PN, Kinnear M, Emmambux MN, de Kock HL.
    J Sci Food Agric; 2015 Mar 15; 95(4):730-8. PubMed ID: 25042021
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  • 15. Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers.
    Neely EA, Lee Y, Lee SY.
    J Food Sci; 2010 Aug 01; 75(6):S292-9. PubMed ID: 20722951
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  • 16. Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea (Pisum sativum L.) Flour.
    Fahmi R, Ryland D, Sopiwnyk E, Aliani M.
    J Food Sci; 2019 Dec 01; 84(12):3735-3745. PubMed ID: 31742694
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  • 17. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
    Dhingra S, Jood S.
    Nutr Health; 2002 Dec 01; 16(3):183-94. PubMed ID: 12418802
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  • 18. Utilization of soybeans and their components through the development of textured soy protein foods.
    Katayama M, Wilson LA.
    J Food Sci; 2008 Apr 01; 73(3):S158-64. PubMed ID: 18387129
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  • 19. Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.
    Crandall PG, Seo HS, O'Bryan CA, Meullenet JF, Hettiarachchy NS, Washburn AM, Ranhotra GS.
    J Sci Food Agric; 2013 Jul 01; 93(9):2299-307. PubMed ID: 23371820
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  • 20. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.
    Shin DJ, Kim W, Kim Y.
    Food Chem; 2013 Nov 01; 141(1):517-23. PubMed ID: 23768388
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