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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

333 related items for PubMed ID: 31895921

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  • 2. Melon seed: A nutritionally valuable by-product and its effects on cake quality.
    Çağındı Ö, Akca EE, Köse E.
    Food Chem; 2023 Nov 30; 427():136679. PubMed ID: 37385063
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  • 4. Melon peel flour: utilization as a functional ingredient in bakery products.
    Silva MA, Albuquerque TG, Alves RC, Oliveira MBPP, Costa HS.
    Food Funct; 2024 Feb 19; 15(4):1899-1908. PubMed ID: 38265311
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  • 5. Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria.
    Makinde FM, Akinoso R.
    Acta Sci Pol Technol Aliment; 2014 Feb 19; 13(3):309-19. PubMed ID: 24887946
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  • 7. Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds.
    Carpiné D, Dagostin JLA, Mazon E, Barbi RCT, Alves FEDSB, Chaimsohn FP, Ribani RH.
    J Food Sci; 2020 Jan 19; 85(1):96-104. PubMed ID: 31872872
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  • 8. Phenolic Content and Antioxidant Activity of Extracts of 12 Melon (Cucumis melo) Peel Powders Prepared from Commercial Melons.
    Ganji SM, Singh H, Friedman M.
    J Food Sci; 2019 Jul 19; 84(7):1943-1948. PubMed ID: 31211417
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  • 9. Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product.
    Gurgel de Medeiros LD, Almeida de Carvalho LB, Silva Freitas EP, Porto DL, Soares Aragão CF, Canindé de Sousa Júnior F, Florentino da Silva Chaves Damasceno KS, Fernandes de Assis C, Araújo Morais AH, Passos TS.
    Heliyon; 2024 May 15; 10(9):e29609. PubMed ID: 38756580
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  • 10. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S.
    J Food Sci; 2021 Jan 15; 86(1):55-60. PubMed ID: 33295015
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  • 12. Prebiotic effect, bioactive compounds and antioxidant capacity of melon peel (Cucumis melo L. inodorus) flour subjected to in vitro gastrointestinal digestion and human faecal fermentation.
    Gómez-García R, Sánchez-Gutiérrez M, Freitas-Costa C, Vilas-Boas AA, Campos DA, Aguilar CN, Madureira AR, Pintado M.
    Food Res Int; 2022 Apr 15; 154():111045. PubMed ID: 35337586
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  • 16. Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies.
    Ribeiro PPC, Junior FHX, do Nascimento Silva CG, da Silva TMB, Corrêa BBM, de Veras BO, de Magalhães Cordeiro AMT, de Andrade Vieira É, de Sousa Júnior FC, da Silva Chaves Damasceno KSF, Stamford TCM.
    J Sci Food Agric; 2023 Jan 30; 103(2):627-636. PubMed ID: 36054020
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  • 17. Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations.
    Bhat R, binti Yahya N.
    Food Chem; 2014 Aug 01; 156():42-9. PubMed ID: 24629936
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  • 20. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar 01; 85(3):545-555. PubMed ID: 31999371
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