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Journal Abstract Search

132 related items for PubMed ID: 38308402

  • 1. Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder.
    Kumar A, Singh N.
    J Sci Food Agric; 2024 May; 104(7):4286-4295. PubMed ID: 38308402
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  • 3. 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; 55(6):2334-2343. PubMed ID: 29892134
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  • 4. 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 Jun; 2021():9970291. PubMed ID: 34697587
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  • 5. 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; 7(5):1778-1785. PubMed ID: 31139391
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  • 7. 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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  • 8. Development of gluten-free muffins utilizing squash seed dietary fiber.
    Palacio MI, Etcheverría AI, Manrique GD.
    J Food Sci Technol; 2018 Aug 15; 55(8):2955-2962. PubMed ID: 30065404
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  • 10. 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 15; 11(10):6020-6031. PubMed ID: 37831734
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  • 14. Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins.
    Giri NA, Bhangale A, Gaikwad NN, Manjunatha N, Raigond P, Marathe RA.
    Sci Rep; 2024 May 05; 14(1):10307. PubMed ID: 38705878
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  • 16. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 05; 48(6):550-561. PubMed ID: 28397246
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  • 19. Improvement in Flavonoids and Phenolic Acids Production and Pharmaceutical Quality of Sweet Basil (Ocimum basilicum L.) by Ultraviolet-B Irradiation.
    Ghasemzadeh A, Ashkani S, Baghdadi A, Pazoki A, Jaafar HZ, Rahmat A.
    Molecules; 2016 Sep 09; 21(9):. PubMed ID: 27618000
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  • 20. Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn.
    Abdel-Aal EM, Rabalski I.
    Antioxidants (Basel); 2022 May 26; 11(6):. PubMed ID: 35739956
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