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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

195 related items for PubMed ID: 38022881

  • 21. Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.
    Nguyen NDT, Phan TTH, Tran TTT, Ton NMN, Vo DLT, Man Le VV.
    Food Technol Biotechnol; 2022 Sep; 60(3):396-405. PubMed ID: 36320349
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  • 23. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.
    Jan U, Gani A, Ahmad M, Shah U, Baba WN, Masoodi FA, Maqsood S, Gani A, Wani IA, Wani SM.
    J Food Sci Technol; 2015 Oct; 52(10):6334-44. PubMed ID: 26396378
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  • 25. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.
    Torra M, Belorio M, Ayuso M, Carocho M, Ferreira ICFR, Barros L, Gómez M.
    Foods; 2021 Apr 21; 10(5):. PubMed ID: 33919256
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  • 27. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
    Belorio M, Moralejo C, Gómez M.
    Food Sci Technol Int; 2021 Dec 21; 27(8):693-701. PubMed ID: 33375846
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  • 29. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates.
    Sanchez-Rivera MM, Bello-Pérez LA, Tovar J, Martinez MM, Agama-Acevedo E.
    Food Chem; 2019 Sep 15; 292():1-5. PubMed ID: 31054650
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  • 31. Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca).
    Amarasinghe NK, Wickramasinghe I, Wijesekara I, Thilakarathna G, Deyalage ST.
    Int J Food Sci; 2021 Sep 15; 2021():6681687. PubMed ID: 34124236
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  • 34. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.
    Yousaf AA, Ahmed A, Ahmad A, Hameed T, Randhawa MA, Hayat I, Khalid N.
    Int J Food Sci Nutr; 2013 Feb 15; 64(1):63-8. PubMed ID: 22676707
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  • 35. Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours.
    Negu A, Zegeye A, Astatkie T.
    J Food Sci Technol; 2020 Oct 15; 57(10):3573-3580. PubMed ID: 32903977
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  • 36. Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
    Sakač M, Pestorić M, Mišan A, Nedeljković N, Jambrec D, Jovanov P, Banjac V, Torbica A, Hadnađev M, Mandić A.
    Food Technol Biotechnol; 2015 Mar 15; 53(1):38-47. PubMed ID: 27904330
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  • 37. Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?
    Lucini Mas A, Brigante FI, Salvucci E, Pigni NB, Martinez ML, Ribotta P, Wunderlin DA, Baroni MV.
    Food Chem; 2020 Jun 30; 316():126279. PubMed ID: 32059164
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  • 38. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
    Aljobair MO.
    Food Sci Nutr; 2022 Oct 30; 10(10):3415-3423. PubMed ID: 36249959
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  • 39. Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour.
    Saragih B, Kristina F, Pradita, Candra KP, Emmawati A.
    J Nutr Sci Vitaminol (Tokyo); 2020 Oct 30; 66(Supplement):S162-S166. PubMed ID: 33612587
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  • 40. Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends.
    Ghebrehiwot HM, Shimelis HA, Kirkman KP, Laing MD, Mabhaudhi T.
    Front Plant Sci; 2016 Oct 30; 7():1059. PubMed ID: 27489554
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