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Journal Abstract Search

210 related items for PubMed ID: 32947238

  • 1. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation.
    Bahmanyar F, Hosseini SM, Mirmoghtadaie L, Shojaee-Aliabadi S.
    Meat Sci; 2021 Feb; 172():108305. PubMed ID: 32947238
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  • 4. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec; 65(4):339-49. PubMed ID: 20972627
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  • 5. Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat.
    Fadiloglu EE, Yildiz Turp G, Celebioglu C, Sel G.
    Meat Sci; 2023 Oct; 204():109251. PubMed ID: 37354833
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  • 6. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
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  • 7. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
    Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M.
    J Sci Food Agric; 2020 Feb; 100(3):1265-1273. PubMed ID: 31709548
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  • 9. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
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  • 11. Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.
    Tafadzwa MJ, Zvamaziva JT, Charles M, Amiel M, Pepukai M, Shepherd M.
    Food Chem; 2021 Dec 15; 365():130619. PubMed ID: 34407490
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  • 12. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
    Ayseli MT, Yilmaz MT, Cebi N, Sagdic O, Ozmen D, Capanoglu E.
    Food Chem; 2020 Jun 15; 315():126208. PubMed ID: 32032831
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  • 13. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
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  • 18. Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger.
    Latunde-Dada GO, Kajarabille N, Rose S, Arafsha SM, Kose T, Aslam MF, Hall WL, Sharp PA.
    Nutrients; 2023 Jun 13; 15(12):. PubMed ID: 37375636
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  • 19. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 20. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
    Carbó R, Gordún E, Fernández A, Ginovart M.
    Food Sci Technol Int; 2020 Jun 01; 26(4):344-352. PubMed ID: 31870194
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