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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

154 related items for PubMed ID: 38540900

  • 1. Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour.
    Rivera CJ, Aleman RS, Ortega J, Muela A, Marcia J, King J, Prinyawiwatkul W.
    Foods; 2024 Mar 17; 13(6):. PubMed ID: 38540900
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  • 3. Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour.
    Delarca Ruiz F, Aleman RS, Kazemzadeh Pournaki S, Sarmiento Madrid M, Muela A, Mendoza Y, Marcia Fuentes J, Prinyawiwatkul W, King JM.
    Foods; 2023 May 25; 12(11):. PubMed ID: 37297377
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  • 4. Hydrolysis of chlorogenic acid in sunflower flour increases consumer acceptability of sunflower flour cookies by improving cookie color.
    Verde CL, Pacioles CT, Paterson N, Chin J, Owens CP, Senger LW.
    J Food Sci; 2023 Aug 25; 88(8):3538-3550. PubMed ID: 37421345
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  • 6. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes.
    Luque-Vilca OM, Paredes-Erquinigo JY, Quille-Quille L, Choque-Rivera TJ, Cabel-Moscoso DJ, Rivera-Ashqui TA, Silva-Paz RJ.
    Foods; 2024 May 11; 13(10):. PubMed ID: 38790791
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  • 8. Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.
    Silva-Paz RJ, Silva-Lizárraga RR, Jamanca-Gonzales NC, Eccoña-Sota A.
    Front Nutr; 2023 May 11; 10():1304117. PubMed ID: 38249607
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  • 10. The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.
    de Magalhães CS, de Almeida Marques G, Bazán-Colque RJ, Moraes EA, da Silva EMM, Ascheri JLR.
    Plant Foods Hum Nutr; 2023 Mar 11; 78(1):100-108. PubMed ID: 36344771
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  • 12. 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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  • 13. Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells.
    Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CEDC.
    Foods; 2023 Jan 17; 12(3):. PubMed ID: 36765965
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  • 14. 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 17; 27(8):693-701. PubMed ID: 33375846
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  • 15. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.
    Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO, Perez-Carrillo E.
    Food Chem; 2016 Feb 01; 192():90-7. PubMed ID: 26304324
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  • 16. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.
    Poonnakasem N, Pujols KD, Chaiwanichsiri S, Laohasongkram K, Prinyawiwatkul W.
    J Food Sci; 2016 Jan 01; 81(1):S165-73. PubMed ID: 26661685
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  • 17. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
    Ertaş N, Aslan M.
    Acta Sci Pol Technol Aliment; 2020 Jan 01; 19(2):177-184. PubMed ID: 32600014
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  • 20. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
    Aljobair MO.
    Food Sci Nutr; 2022 Oct 01; 10(10):3415-3423. PubMed ID: 36249959
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