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Journal Abstract Search

553 related items for PubMed ID: 24800388

  • 1. 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
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  • 2. Evaluation of pumpkin seed products for bread fortification.
    El-Soukkary FA.
    Plant Foods Hum Nutr; 2001 Apr; 56(4):365-84. PubMed ID: 11678442
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  • 3. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
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  • 4. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA, Ali AO, Elkhalifa EA, Sulieman AE.
    Pak J Biol Sci; 2012 Sep 01; 15(17):845-9. PubMed ID: 24163969
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  • 5. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 01; 76(7):S428-36. PubMed ID: 22417561
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  • 9. Effect of NPK fertilizer on chemical composition of pumpkin (Cucurbita pepo Linn.) seeds.
    Oloyede FM, Obisesan IO, Agbaje GO, Obuotor EM.
    ScientificWorldJournal; 2012 Sep 01; 2012():808196. PubMed ID: 22629204
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  • 10. 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 01; 77(1):C51-60. PubMed ID: 22122232
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  • 11. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
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  • 12. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food.
    Veronezi CM, Jorge N.
    J Food Sci; 2012 Jun 01; 77(6):C653-7. PubMed ID: 22671521
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  • 16. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 01; 24(3):251-263. PubMed ID: 29207886
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  • 17. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 01; 45(4):241-5. PubMed ID: 11534461
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  • 18. Development of a hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake spread.
    Radočaj O, Dimić E, Vujasinović V.
    J Food Sci; 2012 Sep 01; 77(9):C1011-7. PubMed ID: 22900635
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