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Journal Abstract Search

141 related items for PubMed ID: 35164388

  • 21. Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.
    Tarrega A, Quiles A, Morell P, Fiszman S, Hernando I.
    Food Funct; 2017 Feb 22; 8(2):574-583. PubMed ID: 27853780
    [Abstract] [Full Text] [Related]

  • 22. Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.
    Diez-Sánchez E, Llorca E, Quiles A, Hernando I.
    Food Sci Technol Int; 2018 Sep 22; 24(6):533-543. PubMed ID: 29682979
    [Abstract] [Full Text] [Related]

  • 23. 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 22; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 24. Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes.
    Mahanta S, Bock J, Mense A, Kirk-Bradley N, Awika J, Moore JM.
    Foods; 2024 Jul 26; 13(15):. PubMed ID: 39123558
    [Abstract] [Full Text] [Related]

  • 25. Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract.
    Pasukamonset P, Pumalee T, Sanguansuk N, Chumyen C, Wongvasu P, Adisakwattana S, Ngamukote S.
    J Food Sci Technol; 2018 Aug 26; 55(8):2881-2889. PubMed ID: 30065397
    [Abstract] [Full Text] [Related]

  • 26. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.
    Lee JH.
    Prev Nutr Food Sci; 2015 Sep 26; 20(3):204-9. PubMed ID: 26451358
    [Abstract] [Full Text] [Related]

  • 27. Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness.
    Martínez Noguera P, Lantoine J, Roux EL, Yang S, Jakobi R, Krause S, Saint-Eve A, Bonazzi C, Rega B.
    Foods; 2022 Sep 19; 11(18):. PubMed ID: 36141046
    [Abstract] [Full Text] [Related]

  • 28. 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 19; 53(3):1567-75. PubMed ID: 27570282
    [Abstract] [Full Text] [Related]

  • 29. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.
    Aziah AA, Min WL, Bhat R.
    Int J Food Sci Nutr; 2011 Sep 19; 62(6):559-67. PubMed ID: 21534889
    [Abstract] [Full Text] [Related]

  • 30. Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour.
    Monnet AF, Jeuffroy MH, Villemejane C, Michon C.
    J Food Sci Technol; 2021 Nov 19; 58(11):4252-4262. PubMed ID: 34538908
    [Abstract] [Full Text] [Related]

  • 31. Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.
    Andrade FJET, de Albuquerque PBS, de Seixas JRPC, Feitoza GS, Barros Júnior W, Vicente AA, Carneiro-da-Cunha MDG.
    Food Funct; 2018 Apr 25; 9(4):2456-2468. PubMed ID: 29632933
    [Abstract] [Full Text] [Related]

  • 32. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y.
    J Food Sci; 2020 Nov 25; 85(11):3943-3953. PubMed ID: 33037629
    [Abstract] [Full Text] [Related]

  • 33. Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products.
    Simões de Borba V, Cunha Lemos A, Paiva Rodrigues MH, Barnes Rodrigues Cerqueira M, Badiale-Furlong E.
    Food Res Int; 2023 Mar 25; 165():112518. PubMed ID: 36869519
    [Abstract] [Full Text] [Related]

  • 34. Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.
    Lebesi DM, Tzia C.
    J Food Sci; 2011 Aug 25; 76(6):S380-7. PubMed ID: 22417520
    [Abstract] [Full Text] [Related]

  • 35. 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 25; 56(3):1530-1540. PubMed ID: 30956333
    [Abstract] [Full Text] [Related]

  • 36. Quality characteristics of wheat-bran chiffon cakes.
    Smith DA, Hawrysh ZJ.
    J Am Diet Assoc; 1978 Jun 25; 72(6):599-603. PubMed ID: 670613
    [Abstract] [Full Text] [Related]

  • 37. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
    Pycarelle SC, Winnen KLJ, Bosmans GM, Van Haesendonck I, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2019 Jan 15; 271():401-409. PubMed ID: 30236694
    [Abstract] [Full Text] [Related]

  • 38. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.
    Ramseyer DD, Bettge AD, Morris CF.
    J Food Sci; 2011 Jan 15; 76(9):C1300-6. PubMed ID: 22416692
    [Abstract] [Full Text] [Related]

  • 39. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus).
    Andrade FJET, Albuquerque PBS, Moraes GMD, Farias MDP, Teixeira-Sá DMA, Vicente AA, Carneiro-da-Cunha MG.
    Food Funct; 2018 Dec 13; 9(12):6369-6379. PubMed ID: 30456405
    [Abstract] [Full Text] [Related]

  • 40. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
    Campbell L, Euston SR, Ahmed MA.
    Food Chem; 2016 Mar 01; 194():1230-7. PubMed ID: 26471676
    [Abstract] [Full Text] [Related]

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