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Journal Abstract Search

138 related items for PubMed ID: 38540954

  • 1. Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application.
    Dedebas T, Cebi N.
    Foods; 2024 Mar 21; 13(6):. PubMed ID: 38540954
    [Abstract] [Full Text] [Related]

  • 2. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T, Bilgiçli N.
    Food Sci Technol Int; 2023 Nov 05; ():10820132231211929. PubMed ID: 37926981
    [Abstract] [Full Text] [Related]

  • 3. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 05; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 4. 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 05; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 5. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J, Škrobot D, Popović L, Dapčević-Hadnađev T, Čakarević J, Maravić N, Hadnađev M.
    Food Technol Biotechnol; 2022 Dec 05; 60(4):488-498. PubMed ID: 36816875
    [Abstract] [Full Text] [Related]

  • 6. Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.
    Mendes BAB, Almeida MF, Silva GL, Amparo Dos Anjos D, Fontan GCR, Rebouças São José A, Veloso CM.
    J Food Sci; 2024 Nov 05; 89(11):7437-7451. PubMed ID: 39390631
    [Abstract] [Full Text] [Related]

  • 7. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
    Radočaj O, Dimić E, Tsao R.
    J Food Sci; 2014 Mar 05; 79(3):C318-25. PubMed ID: 24527987
    [Abstract] [Full Text] [Related]

  • 8. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D, Zaidi A, Dwivedi S.
    J Food Sci Technol; 2018 Jul 05; 55(7):2621-2630. PubMed ID: 30042578
    [Abstract] [Full Text] [Related]

  • 9. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 05; 56(2):683-694. PubMed ID: 30906026
    [Abstract] [Full Text] [Related]

  • 10. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 05; 84(1):147-153. PubMed ID: 30569476
    [Abstract] [Full Text] [Related]

  • 11. The effects of quinoa and okra incorporation on the quality of diet cake.
    Shobeiri M, Elhami Rad AH, Sheikholeslami Z, Zenozian MS, Saeedi Asl MR.
    Food Sci Technol Int; 2023 Jun 05; 29(4):417-427. PubMed ID: 36706792
    [Abstract] [Full Text] [Related]

  • 12. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 05; 56(2):914-926. PubMed ID: 30906049
    [Abstract] [Full Text] [Related]

  • 13. Effect of sorghum flour properties on gluten-free sponge cake.
    Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M.
    J Food Sci Technol; 2022 Apr 05; 59(4):1407-1418. PubMed ID: 35250065
    [Abstract] [Full Text] [Related]

  • 14. Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.
    Saeidi Z, Nasehi B, Jooyandeh H.
    J Food Sci Technol; 2018 Aug 05; 55(8):3110-3118. PubMed ID: 30065421
    [Abstract] [Full Text] [Related]

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  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.
    Leahu A, Ropciuc S, Ghinea C, Damian C.
    Gels; 2023 Dec 08; 9(12):. PubMed ID: 38131950
    [Abstract] [Full Text] [Related]

  • 19. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.
    Lazou A, Anastasiadis G, Provata T, Koliou Z, Protonotariou S.
    J Sci Food Agric; 2023 Jun 08; 103(8):3984-3996. PubMed ID: 36433711
    [Abstract] [Full Text] [Related]

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