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319 related items for PubMed ID: 33265946

  • 1. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour.
    Zielińska E, Pankiewicz U.
    Molecules; 2020 Nov 30; 25(23):. PubMed ID: 33265946
    [Abstract] [Full Text] [Related]

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  • 3. Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product.
    Gantner M, Król K, Piotrowska A, Sionek B, Sadowska A, Kulik K, Wiącek M.
    Molecules; 2022 Sep 20; 27(19):. PubMed ID: 36234699
    [Abstract] [Full Text] [Related]

  • 4. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour.
    Zielińska E, Pankiewicz U, Sujka M.
    Antioxidants (Basel); 2021 Jul 14; 10(7):. PubMed ID: 34356355
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  • 5. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L.
    J Sci Food Agric; 2024 Feb 14; 104(3):1732-1740. PubMed ID: 37851761
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  • 6. Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits.
    Mihaly Cozmuta A, Uivarasan A, Peter A, Nicula C, Kovacs DE, Mihaly Cozmuta L.
    Nutrients; 2023 Feb 16; 15(4):. PubMed ID: 36839355
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  • 7. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 16; 85(10):3141-3149. PubMed ID: 32857867
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  • 9. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
    Świeca M, Dziki D, Gawlik-Dziki U.
    Food Chem; 2017 Aug 01; 228():643-648. PubMed ID: 28317775
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  • 10. Nutritional evaluation of wheat-fenugreek blends for product making.
    Hooda S, Jood S.
    Plant Foods Hum Nutr; 2004 Aug 01; 59(4):149-54. PubMed ID: 15678723
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  • 11. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 01; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 12. 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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  • 13. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2016 Mar 01; 194():637-42. PubMed ID: 26471602
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  • 14. Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.
    Gumul D, Oracz J, Kowalski S, Mikulec A, Skotnicka M, Karwowska K, Areczuk A.
    Molecules; 2023 Apr 18; 28(8):. PubMed ID: 37110790
    [Abstract] [Full Text] [Related]

  • 15. Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties.
    Xie X, Yuan Z, Fu K, An J, Deng L.
    Foods; 2022 Jul 20; 11(14):. PubMed ID: 35885398
    [Abstract] [Full Text] [Related]

  • 16. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 20; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 17. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S.
    J Food Sci; 2021 Jan 20; 86(1):55-60. PubMed ID: 33295015
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  • 19. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan 20; 49(1):497-500. PubMed ID: 11170617
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  • 20. Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients.
    Mesias M, Morales FJ, Caleja C, Pires TCSP, Calhelha RC, Barros L, Pereira E.
    Food Funct; 2024 Apr 22; 15(8):4051-4064. PubMed ID: 38535983
    [Abstract] [Full Text] [Related]

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