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Journal Abstract Search

157 related items for PubMed ID: 25493185

  • 1. Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking.
    Obadina AO, Babatunde BO, Olotu I.
    Food Sci Nutr; 2014 Nov; 2(6):676-81. PubMed ID: 25493185
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  • 3. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.
    Abiodun OA, Akinoso R.
    J Food Sci Technol; 2015 May; 52(5):2894-901. PubMed ID: 25892788
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  • 6. Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations.
    Alamu EO, Adesokan M, Awoyale W, Oyedele H, Fawole S, Amele A, Maziya-Dixon B.
    Heliyon; 2022 Dec; 8(12):e11690. PubMed ID: 36478838
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  • 7. Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour.
    Wahab BA, Adebowale AR, Sanni SA, Sobukola OP, Obadina AO, Kajihausa OE, Adegunwa MO, Sanni LO, Tomlins K.
    Food Sci Nutr; 2016 Jan; 4(1):50-8. PubMed ID: 26788310
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  • 8. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
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  • 11. Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia.
    Argaw SG, Beyene TM, Woldemariam HW, Esho TB, Worku SA, Gebremeskel HM, Mekonnen KN.
    Heliyon; 2024 May 30; 10(10):e31148. PubMed ID: 38770325
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  • 12. Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties.
    Maziya-Dixon B, Alamu EO, Dufie Wireko-Manu F, Robert A.
    Food Sci Nutr; 2017 May 30; 5(3):662-668. PubMed ID: 28572955
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  • 13. Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques.
    Setyawan N, Maninang JS, Suzuki S, Fujii Y.
    Foods; 2021 Jun 10; 10(6):. PubMed ID: 34200821
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  • 15. Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of ojojo-a fried yam (Dioscorea alata L.) snack.
    Shittu TA, Olaitan OF.
    J Food Sci Technol; 2014 Feb 10; 51(2):359-64. PubMed ID: 24493896
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  • 17. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Jan 01; 142():159-65. PubMed ID: 24001826
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  • 19. Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.).
    Tamaroh S, Sudrajat A.
    Int J Food Sci; 2021 Jan 01; 2021():5586316. PubMed ID: 34368342
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  • 20. Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting.
    Obadina AO, Arogbokun CA, Soares AO, de Carvalho CWP, Barboza HT, Adekoya IO.
    J Food Sci Technol; 2017 Dec 01; 54(13):4442-4451. PubMed ID: 29184251
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