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Journal Abstract Search

141 related items for PubMed ID: 35164388

  • 1. Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes.
    Gentscheva G, Milkova-Tomova I, Buhalova D, Pehlivanov I, Stefanov S, Nikolova K, Andonova V, Panova N, Gavrailov G, Dikova T, Goranova Z.
    Molecules; 2022 Feb 08; 27(3):. PubMed ID: 35164388
    [Abstract] [Full Text] [Related]

  • 2. Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake.
    Hussein A, Ali H, Bareh G, Farouk A.
    Pak J Biol Sci; 2019 Jan 08; 22(6):273-282. PubMed ID: 31930850
    [Abstract] [Full Text] [Related]

  • 3. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 08; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 4. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Mar 08; 2023():6042636. PubMed ID: 37350795
    [Abstract] [Full Text] [Related]

  • 5. Effect of sorghum flour properties on gluten-free sponge cake.
    Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M.
    J Food Sci Technol; 2022 Apr 08; 59(4):1407-1418. PubMed ID: 35250065
    [Abstract] [Full Text] [Related]

  • 6. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
    Aydogdu A, Sumnu G, Sahin S.
    J Food Sci Technol; 2018 Feb 08; 55(2):667-677. PubMed ID: 29391631
    [Abstract] [Full Text] [Related]

  • 7. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.
    Segundo C, Román L, Gómez M, Martínez MM.
    Food Chem; 2017 Mar 15; 219():240-248. PubMed ID: 27765223
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, Nouri-Ellouz O.
    Food Chem; 2017 Feb 15; 217():668-677. PubMed ID: 27664685
    [Abstract] [Full Text] [Related]

  • 11. Comparative study of texture of normal and energy reduced sponge cakes.
    Baeva MR, Panchev IN, Terzieva VV.
    Nahrung; 2000 Aug 15; 44(4):242-6. PubMed ID: 10996897
    [Abstract] [Full Text] [Related]

  • 12. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour.
    Bajaj R, Singh N, Kaur A.
    J Food Sci Technol; 2019 Feb 15; 56(2):1046-1055. PubMed ID: 30906062
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.
    Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H.
    Molecules; 2021 Nov 02; 26(21):. PubMed ID: 34771047
    [Abstract] [Full Text] [Related]

  • 14. Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.
    Liu Y, Li M, Guan E, Liu Y, Bian K, Zhang Y.
    Foods; 2023 Aug 08; 12(16):. PubMed ID: 37627991
    [Abstract] [Full Text] [Related]

  • 15. Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement.
    Huang M, Zhao L, Yang H.
    J Food Sci; 2021 Mar 08; 86(3):915-922. PubMed ID: 33527369
    [Abstract] [Full Text] [Related]

  • 16. Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour.
    Fernandes FA, Pedrosa MC, Ueda JM, Ferreira E, Rodrigues P, Heleno SA, Carocho M, Prieto MA, Ferreira ICFR, Barros L.
    Food Funct; 2022 Aug 01; 13(15):8243-8253. PubMed ID: 35833660
    [Abstract] [Full Text] [Related]

  • 17. Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes.
    Barakat H.
    Foods; 2021 Mar 27; 10(4):. PubMed ID: 33801774
    [Abstract] [Full Text] [Related]

  • 18. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
    Pineli Lde L, de Aguiar LA, de Oliveira GT, Botelho RB, Ibiapina Mdo D, de Lima HC, Costa AM.
    Plant Foods Hum Nutr; 2015 Mar 27; 70(1):50-5. PubMed ID: 25577329
    [Abstract] [Full Text] [Related]

  • 19. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
    Segundo C, Román L, Lobo M, Martinez MM, Gómez M.
    Plant Foods Hum Nutr; 2017 Dec 27; 72(4):365-371. PubMed ID: 28887738
    [Abstract] [Full Text] [Related]

  • 20. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M, de la Hera E, Pérez GT, Gómez M.
    J Sci Food Agric; 2013 Feb 27; 93(3):542-9. PubMed ID: 22865470
    [Abstract] [Full Text] [Related]

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