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PUBMED FOR HANDHELDS

Journal Abstract Search

299 related items for PubMed ID: 24915362

  • 21. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
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  • 22. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
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  • 23. Chinese ethnic meat products: Continuity and development.
    Zeng W, Wen W, Deng Y, Tian Y, Sun H, Sun Q.
    Meat Sci; 2016 Oct; 120():37-46. PubMed ID: 27091319
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  • 24. [Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].
    Pacheco-Delahaye E, Vivas Lovera N.
    Acta Cient Venez; 2003 Oct; 54(4):274-83. PubMed ID: 15916182
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  • 26. Comparative study on nutritional and sensory quality of barnyard and foxtail millet food products with traditional rice products.
    Verma S, Srivastava S, Tiwari N.
    J Food Sci Technol; 2015 Aug; 52(8):5147-55. PubMed ID: 26243936
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  • 27. Nutrient composition and protein quality of minor millets.
    Geervani P, Eggum BO.
    Plant Foods Hum Nutr; 1989 Jun; 39(2):201-8. PubMed ID: 2548175
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  • 35. Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review.
    Sharma SK, Bansal S, Mangal M, Dixit AK, Gupta RK, Mangal AK.
    Crit Rev Food Sci Nutr; 2016 Jul 26; 56(10):1647-61. PubMed ID: 25748244
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  • 37. 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 Jul 26; 76(5):S306-13. PubMed ID: 22417445
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  • 39. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.
    Sumathi A, Ushakumari SR, Malleshi NG.
    Int J Food Sci Nutr; 2007 Aug 26; 58(5):350-62. PubMed ID: 17558727
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