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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

121 related items for PubMed ID: 39033423

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  • 2. Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders.
    Gashi N, Hasani E, Salihu S.
    Int J Food Sci; 2024; 2024():7045401. PubMed ID: 39161744
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  • 4. The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.
    Lee JH, Shim YY, Reaney MJT, Yoon JA.
    Foods; 2023 Nov 10; 12(22):. PubMed ID: 38002144
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  • 5. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.
    Ozgolet M, Kasapoglu MZ, Avcı E, Karasu S.
    Foods; 2024 Aug 15; 13(16):. PubMed ID: 39200469
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  • 7. 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 15; 104(7):4286-4295. PubMed ID: 38308402
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  • 8. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P, Różańska M, Wiza P, Dworczak S, Grobelna N, Sarbak P, Kowalczewski PŁ.
    Acta Sci Pol Technol Aliment; 2018 May 15; 17(3):227-233. PubMed ID: 30269462
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  • 9. Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.
    Hosseininejad S, Larrea V, Moraga G, Hernando I.
    Foods; 2022 Oct 25; 11(21):. PubMed ID: 36359969
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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 25; 11(10):6020-6031. PubMed ID: 37831734
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  • 11. 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 Oct 25; 2021():9970291. PubMed ID: 34697587
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  • 17. 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 25; 7(5):1778-1785. PubMed ID: 31139391
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  • 18. Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.
    Adsare SR, Annapure US.
    J Food Sci Technol; 2024 Mar 25; 61(3):491-502. PubMed ID: 38327866
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  • 19. 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 25; 55(6):2334-2343. PubMed ID: 29892134
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  • 20. Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.
    Croitoru C, Mureșan C, Turturică M, Stănciuc N, Andronoiu DG, Dumitrașcu L, Barbu V, Enachi Ioniță E, Horincar Parfene G, Râpeanu G.
    Molecules; 2018 Nov 21; 23(11):. PubMed ID: 30469411
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