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PUBMED FOR HANDHELDS

Journal Abstract Search

384 related items for PubMed ID: 22419245

  • 1. Physical and sensory characteristics of cookies prepared with flaxseed flour.
    Khouryieh H, Aramouni F.
    J Sci Food Agric; 2012 Aug 30; 92(11):2366-72. PubMed ID: 22419245
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  • 3. Effect of flax addition on the flavor profile and acceptability of bagels.
    Aliani M, Ryland D, Pierce GN.
    J Food Sci; 2012 Jan 30; 77(1):S62-70. PubMed ID: 22260132
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  • 7. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
    Ertaş N, Aslan M.
    Acta Sci Pol Technol Aliment; 2020 Jan 30; 19(2):177-184. PubMed ID: 32600014
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  • 8. Physical properties of sugar cookies containing chia-oat composites.
    Inglett GE, Chen D, Liu S.
    J Sci Food Agric; 2014 Dec 30; 94(15):3226-33. PubMed ID: 24664549
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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 Dec 30; 76(1):S8-S13. PubMed ID: 21535720
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  • 11. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
    Hwang HS, Singh M, Lee S.
    J Food Sci; 2016 May 30; 81(5):C1045-54. PubMed ID: 27027545
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  • 14. Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.
    Sert D, Demir MK, Ertaş N.
    Food Sci Technol Int; 2016 Apr 30; 22(3):196-202. PubMed ID: 25888679
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  • 15. 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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  • 16. Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.
    Laguna L, Primo-Martín C, Salvador A, Sanz T.
    J Food Sci; 2013 May 01; 78(5):S777-84. PubMed ID: 23574577
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  • 18. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 May 01; 14(4):375-386. PubMed ID: 28068043
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