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Pubmed for Handhelds

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Journal Abstract Search

151 related items for PubMed ID: 36478838

  • 21. The antinutritional and vitamin composition of high-quality yam flour as affected by yam specie, pretreatment, and drying method.
    Adebowale AA, Wahab AB, Sobukola PO, Obadina AO, Kajihausa EO, Adegunwa OM, Sanni OL, Tomlins K.
    Food Sci Nutr; 2018 Nov; 6(8):1985-1990. PubMed ID: 30510698
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  • 22. Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes.
    Ufondu HE, Maziya-Dixon B, Okoyeuzu CF, Okonkwo TM, Okpala COR.
    Sci Rep; 2022 Nov 23; 12(1):20276. PubMed ID: 36434047
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  • 23. Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour.
    Otunola GA, Afolayan AJ.
    Food Sci Nutr; 2018 Jun 23; 6(4):991-997. PubMed ID: 29983962
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  • 24. Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.
    Wang X, Huang M, Yao Y, Yu J, Cui H, Hayat K, Zhang X, Ho CT.
    J Food Sci; 2024 Oct 23; 89(10):6174-6188. PubMed ID: 39175174
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  • 28. Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).
    Alessandrini L, Balestra F, Romani S, Rocculi P, Rosa MD.
    J Food Sci; 2010 Oct 23; 75(9):S542-7. PubMed ID: 21535629
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  • 29. Physico-chemical properties and acceptability of yam flour substituted with soy flour.
    Akingbala JO, Oguntimein GB, Sobande AO.
    Plant Foods Hum Nutr; 1995 Jul 23; 48(1):73-80. PubMed ID: 8719741
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  • 30. Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy.
    Houngbo ME, Desfontaines L, Diman JL, Arnau G, Mestres C, Davrieux F, Rouan L, Beurier G, Marie-Magdeleine C, Meghar K, Alamu EO, Otegbayo BO, Cornet D.
    J Sci Food Agric; 2024 Jun 23; 104(8):4915-4921. PubMed ID: 37400424
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  • 33. Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets.
    Devadason IP, Anjaneyulu AS, Babji Y.
    J Food Sci; 2010 Jun 23; 75(1):S31-5. PubMed ID: 20492199
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  • 36. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
    Seth D, Badwaik LS, Ganapathy V.
    J Food Sci Technol; 2015 Mar 23; 52(3):1830-8. PubMed ID: 25745265
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  • 37. Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.
    Arufe S, Ayetigbo O, Domingo R, Adinsi L, Djibril Moussa MI, Honfozo L, Akissoé NH, Bouniol A, Mestres C.
    J Sci Food Agric; 2024 Jun 23; 104(8):4738-4745. PubMed ID: 37012492
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  • 38. Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships.
    Bhat FM, Riar CS.
    J Texture Stud; 2017 Apr 23; 48(2):160-170. PubMed ID: 28370117
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  • 39. Application of oxidized starch in bake-only chicken nuggets.
    Purcell S, Wang YJ, Seo HS.
    J Food Sci; 2014 May 23; 79(5):C810-5. PubMed ID: 24754843
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