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Journal Abstract Search

219 related items for PubMed ID: 30956333

  • 1. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.
    Alifakı YÖ, Şakıyan Ö, İşci A.
    J Food Sci Technol; 2019 Mar; 56(3):1530-1540. PubMed ID: 30956333
    [Abstract] [Full Text] [Related]

  • 2. Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.
    Alifakı YÖ, Şakıyan Ö.
    J Food Sci Technol; 2017 Mar; 54(4):944-953. PubMed ID: 28303045
    [Abstract] [Full Text] [Related]

  • 3. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.
    Seyhun N, Sumnu G, Sahin S.
    Nahrung; 2003 Aug; 47(4):248-51. PubMed ID: 13678263
    [Abstract] [Full Text] [Related]

  • 4. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.
    Ozkahraman BC, Sumnu G, Sahin S.
    J Food Sci Technol; 2016 Mar; 53(3):1567-75. PubMed ID: 27570282
    [Abstract] [Full Text] [Related]

  • 5. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.
    Şakıyan Ö.
    J Food Sci Technol; 2015 May; 52(5):2910-7. PubMed ID: 25892790
    [Abstract] [Full Text] [Related]

  • 6. Temperature and weight loss profiles of model cakes baked in the microwave oven.
    Sumnu G, Ndife MK, Bayindirli L.
    J Microw Power Electromagn Energy; 1999 May; 34(4):221-6. PubMed ID: 10687154
    [Abstract] [Full Text] [Related]

  • 7. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
    [Abstract] [Full Text] [Related]

  • 8. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 9. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T, Bilgiçli N.
    Food Sci Technol Int; 2023 Nov 05; ():10820132231211929. PubMed ID: 37926981
    [Abstract] [Full Text] [Related]

  • 10. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.
    Sakiyan O, Sumnu G, Sahin S, Meda V.
    J Food Sci; 2007 May 05; 72(4):E205-13. PubMed ID: 17995773
    [Abstract] [Full Text] [Related]

  • 11. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 05; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 12. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Min B, Lee SM, Yoo SH, Inglett GE, Lee S.
    J Sci Food Agric; 2010 Oct 05; 90(13):2208-13. PubMed ID: 20628997
    [Abstract] [Full Text] [Related]

  • 13. Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer.
    Mior Zakuan Azmi M, Taip FS, Mustapa Kamal SM, Chin NL.
    J Food Sci Technol; 2019 Oct 05; 56(10):4616-4624. PubMed ID: 31686693
    [Abstract] [Full Text] [Related]

  • 14. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun 05; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 15. Effect of microwave and conventional baking on yellow cakes.
    Hill M, Reagan SP.
    J Am Diet Assoc; 1982 Jan 05; 80(1):52-5. PubMed ID: 7056964
    [Abstract] [Full Text] [Related]

  • 16. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds.
    Lang GH, Kringel DH, Acunha TDS, Ferreira CD, Dias ÁRG, Zavareze EDR, de Oliveira M.
    Food Chem; 2020 Jul 15; 318():126480. PubMed ID: 32143133
    [Abstract] [Full Text] [Related]

  • 17. The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.
    Sakiyan O, Sumnu G, Sahin S, Meda V.
    J Microw Power Electromagn Energy; 2007 Jul 15; 41(1):20-6. PubMed ID: 18161413
    [Abstract] [Full Text] [Related]

  • 18. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.
    Nakilcioğlu E, Ötleş S.
    J Food Sci Technol; 2022 Oct 15; 59(10):3836-3847. PubMed ID: 36193384
    [Abstract] [Full Text] [Related]

  • 19. Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour.
    Halim Y, Kusuma DT, Hardoko H, Handayani R.
    Food Sci Technol Int; 2023 Nov 03; ():10820132231211928. PubMed ID: 37920886
    [Abstract] [Full Text] [Related]

  • 20. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct 03; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

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