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Journal Abstract Search
605 related items for PubMed ID: 30345519
1. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D. J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519 [Abstract] [Full Text] [Related]
2. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics. Yegin S, Altinel B, Tuluk K. J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094 [Abstract] [Full Text] [Related]
3. Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber. Becker FS, Damiani C, de Melo AA, Borges PR, Boas EV. Plant Foods Hum Nutr; 2014 Dec; 69(4):344-50. PubMed ID: 25315266 [Abstract] [Full Text] [Related]
4. Blueberry by-product used as an ingredient in the development of functional cookies. Perez C, Tagliani C, Arcia P, Cozzano S, Curutchet A. Food Sci Technol Int; 2018 Jun; 24(4):301-308. PubMed ID: 29260598 [Abstract] [Full Text] [Related]
5. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough. Petrović J, Pajin B, Lončarević I, Šaponjac VT, Nikolić I, Ačkar Đ, Zarić D. Food Sci Technol Int; 2019 Mar; 25(2):130-140. PubMed ID: 30249116 [Abstract] [Full Text] [Related]
6. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Cappa C, Lucisano M, Mariotti M. Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854 [Abstract] [Full Text] [Related]
7. Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product. Curutchet A, Cozzano S, Tárrega A, Arcia P. Food Sci Technol Int; 2019 Dec 06; 25(8):642-648. PubMed ID: 31163977 [Abstract] [Full Text] [Related]
8. 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 06; 21(7):523-36. PubMed ID: 25231269 [Abstract] [Full Text] [Related]
9. Effect of different fibre addition on cookie dough and texture. Gruppi A, Giuberti G, Duserm Garrido G, Spigno G. Food Sci Technol Int; 2024 Oct 06; 30(7):614-622. PubMed ID: 36890775 [Abstract] [Full Text] [Related]
10. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography. Kweon M, Slade L, Levine H, Gannon D. Crit Rev Food Sci Nutr; 2014 Oct 06; 54(1):115-38. PubMed ID: 24188236 [Abstract] [Full Text] [Related]
11. 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 06; 76(3):H97-H107. PubMed ID: 21535837 [Abstract] [Full Text] [Related]
12. Effects of whey and soy protein addition on bread rheological property of wheat flour. Zhou J, Liu J, Tang X. J Texture Stud; 2018 Feb 06; 49(1):38-46. PubMed ID: 28472867 [Abstract] [Full Text] [Related]
14. Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies. Šarić B, Mišan A, Mandić A, Nedeljković N, Pojić M, Pestorić M, Đilas S. J Food Sci Technol; 2016 Feb 06; 53(2):1140-50. PubMed ID: 27162394 [Abstract] [Full Text] [Related]
15. Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies. Tulse SB, V R, Rajiv J, Sakhare SD. Food Sci Technol Int; 2015 Oct 06; 21(7):492-502. PubMed ID: 25217023 [Abstract] [Full Text] [Related]
16. Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.). Şahin N. J Sci Food Agric; 2023 Nov 06; 103(14):6975-6983. PubMed ID: 37311731 [Abstract] [Full Text] [Related]
17. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies. Föste M, Verheyen C, Jekle M, Becker T. Food Chem; 2020 Feb 15; 306():125451. PubMed ID: 31634767 [Abstract] [Full Text] [Related]
18. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat. Ma F, Kim J, Baik BK. J Sci Food Agric; 2020 Aug 15; 100(10):3850-3856. PubMed ID: 32297322 [Abstract] [Full Text] [Related]
19. Potential health benefits of blueberry and raspberry pomace as functional food ingredients: Dietetic intervention study on healthy women volunteers. Popović T, Šarić B, Martačić JD, Arsić A, Jovanov P, Stokić E, Mišan A, Mandić A. Front Nutr; 2022 Aug 15; 9():969996. PubMed ID: 36061889 [Abstract] [Full Text] [Related]
20. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Beltrão Martins R, Nunes MC, M Ferreira LM, A Peres J, R N A Barros AI, Raymundo A. Foods; 2020 May 02; 9(5):. PubMed ID: 32370220 [Abstract] [Full Text] [Related] Page: [Next] [New Search]