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Journal Abstract Search

141 related items for PubMed ID: 37975745

  • 1. Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins.
    Giri NA, Gaikwad P, Gaikwad NN, Manjunatha N, Krishnakumar T, Kad V, Raigond P, Suryavanshi S, Marathe RA.
    J Sci Food Agric; 2024 Mar 15; 104(4):2346-2358. PubMed ID: 37975745
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  • 3. 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 15; 85(11):3943-3953. PubMed ID: 33037629
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  • 5. Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.
    Croitoru C, Mureșan C, Turturică M, Stănciuc N, Andronoiu DG, Dumitrașcu L, Barbu V, Enachi Ioniță E, Horincar Parfene G, Râpeanu G.
    Molecules; 2018 Nov 21; 23(11):. PubMed ID: 30469411
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  • 8. Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle.
    Zhang M, Peng H, Li B, Tian J.
    J Sci Food Agric; 2023 Nov 21; 103(14):6895-6904. PubMed ID: 37309203
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  • 9. Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.
    Adsare SR, Annapure US.
    J Food Sci Technol; 2024 Mar 21; 61(3):491-502. PubMed ID: 38327866
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  • 10. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
    Bas-Bellver C, Barrera C, Betoret N, Seguí L, Harasym J.
    Foods; 2024 Apr 24; 13(9):. PubMed ID: 38731683
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  • 12. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.
    Ozgolet M, Kasapoglu MZ, Avcı E, Karasu S.
    Foods; 2024 Aug 15; 13(16):. PubMed ID: 39200469
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  • 13. Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance.
    Heo Y, Kim MJ, Lee JW, Moon B.
    Food Sci Nutr; 2019 May 15; 7(5):1778-1785. PubMed ID: 31139391
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  • 14. Effect of different levels of pomegranate peel powder and probiotic supplementation on growth, carcass traits, blood serum metabolites, antioxidant status and meat quality of broilers.
    Abdel Baset S, Ashour EA, Abd El-Hack ME, El-Mekkawy MM.
    Anim Biotechnol; 2022 Aug 15; 33(4):690-700. PubMed ID: 33000991
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  • 16. 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 15; 62(2):242-253. PubMed ID: 39045304
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  • 17. Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets.
    Bashir S, Arshad MS, Khalid W, Nayik GA, Al Obaid S, Ansari MJ, Moreno A, Karabagias IK.
    Molecules; 2022 Jul 14; 27(14):. PubMed ID: 35889372
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  • 18. Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product.
    Irigoytia MB, Irigoytia K, Sosa N, de Escalada Pla M, Genevois C.
    J Sci Food Agric; 2022 Aug 30; 102(11):4551-4560. PubMed ID: 35137425
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  • 19. Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.
    Tukassar A, Shukat R, Iahtisham-Ul-Haq, Butt MS, Nayik GA, Ramniwas S, Al Obaid S, Ali Alharbi S, Ansari MJ, Konstantinos Karabagias I, Sarwar N.
    Food Sci Nutr; 2023 Oct 30; 11(10):6020-6031. PubMed ID: 37831734
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  • 20. Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.
    Lončar B, Pezo L, Filipović V, Nićetin M, Filipović J, Pezo M, Šuput D, Aćimović M.
    Foods; 2022 Jun 14; 11(12):. PubMed ID: 35741946
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