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Journal Abstract Search

119 related items for PubMed ID: 38628209

  • 1. Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.
    Madadi M, Roshanak S, Shahidi F, Varidi MJ.
    Food Sci Nutr; 2024 Apr; 12(4):2973-2984. PubMed ID: 38628209
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  • 2. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Apr; 2023():6042636. PubMed ID: 37350795
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  • 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; 60(4):488-498. PubMed ID: 36816875
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  • 7. 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; 56(2):683-694. PubMed ID: 30906026
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  • 9. 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; 29(4):417-427. PubMed ID: 36706792
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  • 11. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A.
    J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
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  • 12. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads.
    Bravi E, Sileoni V, Marconi O.
    Foods; 2024 Jan 24; 13(3):. PubMed ID: 38338513
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  • 13. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr 24; 27(3):242-250. PubMed ID: 32781850
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  • 17. 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 24; 55(7):2621-2630. PubMed ID: 30042578
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  • 18. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 24; 48(2):95-102. PubMed ID: 28370110
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