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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

390 related items for PubMed ID: 24613830

  • 1. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G, Certel M, Erem F, İlknur Konak Ü.
    Food Sci Technol Int; 2015 Apr; 21(3):213-20. PubMed ID: 24613830
    [Abstract] [Full Text] [Related]

  • 2. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
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  • 5. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M, Wójtowicz A.
    Acta Sci Pol Technol Aliment; 2017 Jul; 16(2):135-147. PubMed ID: 28703954
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  • 8. Gluten-free lentil cakes with optimal technological and nutritional characteristics.
    Carboni AD, Puppo MC, Ferrero C.
    J Sci Food Agric; 2024 Aug 15; 104(10):6298-6310. PubMed ID: 38501745
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  • 9. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 15; 74(3):E140-6. PubMed ID: 19397719
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  • 10. Quality of gluten-free supplemented cakes and biscuits.
    Gambuś H, Gambuś F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M.
    Int J Food Sci Nutr; 2009 Apr 15; 60 Suppl 4():31-50. PubMed ID: 19330630
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  • 11. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 15; 21(7):523-36. PubMed ID: 25231269
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  • 12. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.
    Ojukwu M, Ofoedu C, Seow EK, Easa AM.
    J Sci Food Agric; 2021 Jul 15; 101(9):3732-3741. PubMed ID: 33301191
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  • 13. [Selenium content in gluten-free products].
    Urubkov SA, Khovanskaya SS, Smirnov SS.
    Vopr Pitan; 2021 Jul 15; 90(1):102-107. PubMed ID: 33740333
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  • 14. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6.
    Rybicka I, Gliszczynska-Swiglo A.
    J Nutr Sci Vitaminol (Tokyo); 2017 Jul 15; 63(2):125-132. PubMed ID: 28552877
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  • 15. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
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  • 16. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF.
    Pico J, Tapia J, Bernal J, Gómez M.
    Food Chem; 2018 Nov 30; 267():303-312. PubMed ID: 29934172
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  • 17. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity.
    Hughes J, Vaiciurgis V, Grafenauer S.
    Nutrients; 2020 Jul 10; 12(7):. PubMed ID: 32664438
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  • 18. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 10; 26(4):321-332. PubMed ID: 31826661
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  • 19. Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease.
    Koerner TB, Cleroux C, Poirier C, Cantin I, La Vieille S, Hayward S, Dubois S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013 Jun 10; 30(12):2017-21. PubMed ID: 24124879
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  • 20. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 10; 77(6):C684-9. PubMed ID: 22671523
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