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Journal Abstract Search

150 related items for PubMed ID: 37831734

  • 21. Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins.
    Lamdande AG, Khabeer ST, Kulathooran R, Dasappa I.
    J Food Sci Technol; 2018 Aug; 55(8):3144-3153. PubMed ID: 30065425
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  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
    Troilo M, Difonzo G, Paradiso VM, Pasqualone A, Caponio F.
    Foods; 2022 Jun 18; 11(12):. PubMed ID: 35741997
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  • 24. Development of gluten-free muffins utilizing squash seed dietary fiber.
    Palacio MI, Etcheverría AI, Manrique GD.
    J Food Sci Technol; 2018 Aug 18; 55(8):2955-2962. PubMed ID: 30065404
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  • 25. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.
    Singh JP, Kaur A, Singh N.
    J Food Sci Technol; 2016 Feb 18; 53(2):1269-78. PubMed ID: 27162407
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  • 26. Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour.
    Punia S, Sandhu KS, Kaur M.
    J Food Sci Technol; 2020 Oct 18; 57(10):3782-3791. PubMed ID: 32903973
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  • 27. Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.
    Mihaylova D, Popova A, Goranova Z, Doykina P, Goranov B.
    Food Technol Biotechnol; 2023 Sep 18; 61(3):273-282. PubMed ID: 38022882
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  • 28. Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects.
    Gunasekara D, Bulathgama A, Wickramasinghe I.
    Int J Food Sci; 2021 Sep 18; 2021():9970291. PubMed ID: 34697587
    [Abstract] [Full Text] [Related]

  • 29. 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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  • 33. Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive.
    Kumar LRG, Sanath Kumar H, Tejpal CS, Anas KK, Nayak BB, Sarika K, Greeshma SS, Chatterjee NS, Mathew S, Ravishankar CN.
    J Food Sci Technol; 2021 Dec 14; 58(12):4674-4684. PubMed ID: 34629532
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  • 34. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 14; 88(6):2368-2384. PubMed ID: 37092658
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  • 36. Sweet corn cob as a functional ingredient in bakery products.
    Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ.
    Food Chem X; 2022 Mar 30; 13():100180. PubMed ID: 34950866
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  • 37. Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential.
    Trehan S, Singh N, Kaur A.
    J Food Sci Technol; 2018 Jun 30; 55(6):2334-2343. PubMed ID: 29892134
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  • 38. Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins.
    Plaitho Y, Kettawan A, Sriprapai H, Kettawan AK, Kooprasertying P.
    Food Technol Biotechnol; 2024 Jun 30; 62(2):242-253. PubMed ID: 39045304
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  • 39. Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.
    Giacomozzi AS, Carrín ME, Palla CA.
    J Food Sci; 2018 Jun 30; 83(6):1505-1515. PubMed ID: 29786854
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