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Journal Abstract Search

107 related items for PubMed ID: 29358807

  • 21. The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes.
    López-Alarcón CA, Cerdán-Leal MA, Beristain CI, Pascual-Pineda LA, Azuara E, Jiménez-Fernández M.
    Food Funct; 2019 Jul 17; 10(7):4432-4439. PubMed ID: 31287454
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  • 22. Development of lamellar gel phase emulsion containing baru oil (Dipteryx alata Vog.) as a prospective delivery system for cutaneous application.
    Moraes C, L V Anjos J, Maruno M, Alonso A, Rocha-Filho P.
    Asian J Pharm Sci; 2018 Mar 17; 13(2):183-190. PubMed ID: 32104391
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  • 23. Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).
    Esuoso KO, Bamiro FO.
    Int J Food Sci Nutr; 1995 Aug 17; 46(3):267-73. PubMed ID: 7584166
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  • 24. Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties.
    Paulo LAO, Fernandes RN, Simiqueli AA, Rocha F, Dias MMDS, Minim VPR, Minim LA, Vidigal MCTR.
    Food Res Int; 2023 Aug 17; 170():112961. PubMed ID: 37316008
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  • 25. A baru almond-enriched diet reduces abdominal adiposity and improves high-density lipoprotein concentrations: a randomized, placebo-controlled trial.
    de Souza RGM, Gomes AC, de Castro IA, Mota JF.
    Nutrition; 2018 Nov 17; 55-56():154-160. PubMed ID: 30086484
    [Abstract] [Full Text] [Related]

  • 26. From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus).
    da Cunha JA, Rolim PM, Damasceno KSFDSC, de Sousa Júnior FC, Nabas RC, Seabra LMJ.
    PLoS One; 2020 Nov 17; 15(1):e0219229. PubMed ID: 31895921
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  • 27. Mix of almond baru (Dipteryx alata Vog.) and goat whey modulated intestinal microbiota, improved memory and induced anxiolytic like behavior in aged rats.
    Bidô RCA, Pereira DE, Alves MDC, Dutra LMG, Costa ACDS, Viera VB, Araújo WJ, Leite EL, Oliveira CJB, Alves AF, Freitas JCR, Martins ACS, Cirino JA, Soares JKB.
    J Psychiatr Res; 2023 Aug 17; 164():98-117. PubMed ID: 37331263
    [Abstract] [Full Text] [Related]

  • 28. Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit.
    Bahraminejad M, Rostami O, Heydari M, Moradian M, Abdolmaleki K.
    Food Sci Nutr; 2024 Feb 17; 12(2):1268-1278. PubMed ID: 38370044
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  • 30. Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.
    Chompoorat P, Kantanet N, Hernández Estrada ZJ, Rayas-Duarte P.
    Foods; 2020 May 11; 9(5):. PubMed ID: 32403346
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  • 33. Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder.
    Gadallah M, Shabib Z, El-Hazmi T.
    Int J Food Sci; 2022 May 11; 2022():6461949. PubMed ID: 35855955
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  • 34. Ethylene Elimination Using Activated Carbons Obtained from Baru (Dipteryx alata vog.) Waste and Impregnated with Copper Oxide.
    Oliveira ACJ, Rodrigues CAP, de Almeida MC, Mársico ET, Scalize PS, de Oliveira TF, Solar VA, Valdés H.
    Molecules; 2024 Jun 07; 29(12):. PubMed ID: 38930782
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  • 36. Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours.
    Osuna MB, Judis MA, Romero AM, Avallone CM, Bertola NC.
    ScientificWorldJournal; 2014 Jun 07; 2014():401981. PubMed ID: 25478592
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  • 38. Geographic shifts in climatically suitable areas and loss of genetic variability in Dipteryx alata ("Baru" Tree; Fabaceae).
    Diniz-Filho JA, Collevatti RG, Chaves LJ, Soares TN, Nabout JC, Rangel TF, Melo DB, Lima JS, Telles MP.
    Genet Mol Res; 2012 Jun 15; 11(2):1618-26. PubMed ID: 22782581
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  • 39. Fortified cake with pomegranate seed powder as a functional product.
    Ayoubi A, Balvardi M, Akhavan HR, Hajimohammadi-Farimani R.
    J Food Sci Technol; 2022 Jan 15; 59(1):308-316. PubMed ID: 35068575
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  • 40. 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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