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Journal Abstract Search

142 related items for PubMed ID: 38535983

  • 1.
    ; . PubMed ID:
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  • 2. Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.
    Mesías M, Gómez P, Olombrada E, Holgado F, Morales FJ.
    Int J Environ Res Public Health; 2023 Mar 14; 20(6):. PubMed ID: 36982021
    [Abstract] [Full Text] [Related]

  • 3. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.
    Benković M, Belščak-Cvitanović A, Bauman I, Komes D, Srečec S.
    Food Res Int; 2017 Oct 14; 100(Pt 2):211-218. PubMed ID: 28888443
    [Abstract] [Full Text] [Related]

  • 4. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2016 Mar 01; 194():637-42. PubMed ID: 26471602
    [Abstract] [Full Text] [Related]

  • 5. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G, Tacer-Caba Z.
    Food Technol Biotechnol; 2021 Dec 01; 59(4):463-474. PubMed ID: 35136371
    [Abstract] [Full Text] [Related]

  • 6. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S.
    J Food Sci; 2021 Jan 01; 86(1):55-60. PubMed ID: 33295015
    [Abstract] [Full Text] [Related]

  • 7. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.
    Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Canizalez-Román VA, Del Rosario León-Sicairos C, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2017 Dec 01; 72(4):345-352. PubMed ID: 28900797
    [Abstract] [Full Text] [Related]

  • 8. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.
    Food Chem; 2014 Dec 15; 165():232-40. PubMed ID: 25038671
    [Abstract] [Full Text] [Related]

  • 9. Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits.
    Jayawardana SAS, Samarasekera JKRR, Hettiarachchi GHCM, Gooneratne J.
    Food Sci Technol Int; 2022 Jul 15; 28(5):430-439. PubMed ID: 34058893
    [Abstract] [Full Text] [Related]

  • 10. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.
    Ozcan MM, Arslan D, Gökçalik H.
    Int J Food Sci Nutr; 2007 Dec 15; 58(8):652-8. PubMed ID: 17852490
    [Abstract] [Full Text] [Related]

  • 11. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 15; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 12. Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-MS/MS.
    Galluzzo FG, Cammilleri G, Pantano L, Lo Cascio G, Pulvirenti A, Macaluso A, Vella A, Ferrantelli V.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2021 Mar 15; 38(3):388-395. PubMed ID: 33481677
    [Abstract] [Full Text] [Related]

  • 13. Antioxidant activity of carob seeds and chemical composition of their bean gum by- products.
    Mekhoukhe A, Kicher H, Ladjouzi A, Medouni-Haroune L, Brahmi F, Medouni-Adrar S, Madani K.
    J Complement Integr Med; 2018 Aug 15; 16(1):. PubMed ID: 30110252
    [Abstract] [Full Text] [Related]

  • 14. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour.
    Zielińska E, Pankiewicz U.
    Molecules; 2020 Nov 30; 25(23):. PubMed ID: 33265946
    [Abstract] [Full Text] [Related]

  • 15. Glycemic response to carob (ceratonia siliqua L) in healthy subjects and with the in vitro hydrolysis index.
    Milek Dos Santos L, Tomzack Tulio L, Fuganti Campos L, Ramos Dorneles M, Carneiro Hecke Krüger C.
    Nutr Hosp; 2014 Sep 12; 31(1):482-7. PubMed ID: 25561145
    [Abstract] [Full Text] [Related]

  • 16. Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products.
    Verardo V, Riciputi Y, Messia MC, Vallicelli M, Falasca L, Marconi E, Caboni MF.
    Int J Food Sci Nutr; 2011 May 12; 62(3):262-9. PubMed ID: 21138406
    [Abstract] [Full Text] [Related]

  • 17. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 12; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 18. Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product.
    Paraskevopoulou A, Rizou T, Kiosseoglou V.
    Plant Foods Hum Nutr; 2019 Sep 12; 74(3):391-398. PubMed ID: 31256321
    [Abstract] [Full Text] [Related]

  • 19. Phytochemical profile, antioxidant and cytotoxic activities of the carob tree (Ceratonia siliqua L.) germ flour extracts.
    Custódio L, Escapa AL, Fernandes E, Fajardo A, Aligué R, Alberício F, Neng N, Nogueira JM, Romano A.
    Plant Foods Hum Nutr; 2011 Mar 12; 66(1):78-84. PubMed ID: 21399924
    [Abstract] [Full Text] [Related]

  • 20. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar 12; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

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