Results 111 to 120 of about 32,111 (208)

Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties. [PDF]

Foods
Pantelić NĐ, Antić VV.
europepmc   +1 more source

Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. [PDF]

Food Chem X
Roldán M, Mesias M, Morales FJ.
europepmc   +1 more source

Utilization of Walnut Male Flowers (<i>Juglans regia</i> L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes. [PDF]

Food Sci Nutr
Qin G, Li Y, Sun J, Wang Z, Nie J, Kong KW, Ismail A, Si Y, Zhang X.   +8 more
europepmc   +1 more source

Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes. [PDF]

Food Sci Nutr
Younis M, Salama MA, Abdelkarim DO, Kamel RM, El Harkaoui S, Ali M, Elshaqwir E, Abdin M, El-Bana M, Hassan MH, Gomaa M, Saleh M, Sharshar AH, Abd El-Gwad AE, Youssef MAM, Abd El-Hamed SE, Hamouda AM, Beltagy NK, Al-Khawaga TR, El-Khatib MA, Felays NA, Elsayed M.   +21 more
europepmc   +1 more source

Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits. [PDF]

Food Chem X
Jin Y, Zhu J, Xu J, Hua Z, Cao S, Yang H, Qi X, Shi Q.   +7 more
europepmc   +1 more source

Alginate-Based Beads Containing Artemisia absinthium L. Extract as Innovative Ingredients for Baked Products. [PDF]

Gels
Candiani A, Diana G, Disca V, Jaouhari Y, Stampini M, Salamone S, Pollastro F, Baima J, Prodam F, Tini S, Bertolino M, Giovannelli L, Segale L, Coïsson JD, Arlorio M.   +14 more
europepmc   +1 more source

Tailoring the Properties and Oxidative Stability of <i>Idesia polycarpa</i> Crude Oil-Based HIPEs via Xanthan Gum and Ovalbumin: Implementation in Biscuit Processing. [PDF]

Foods
Huang X, Shi Y, Chen Y, Kan J, Luo K.
europepmc   +1 more source

Variation of Salivary pH After Sweet and Oat Biscuit Intake-A Crossover Randomized Controlled Trial. [PDF]

Foods
Preoteasa CT, Bălțătescu AC, Cristea AD, Axante A.   +3 more
europepmc   +1 more source

Serving Size Information and Portion Control Cues on Energy-Dense Nutrient-Poor Packaged Snacks in Australian Supermarkets: Current Practices and Opportunities. [PDF]

Foods
Liu Q, Azzi C, De Leeuw G, Flemming R, Ross-Smith H, Tan JZ, Wong CW, Rangan A.   +7 more
europepmc   +1 more source

Sensor-Based Evaluation of Purslane-Enriched Biscuits Using Multivariate Feature Selection and Spectral Analysis. [PDF]

Sensors (Basel)
Baycheva S, Zlatev Z, Grozeva N, Kolev T, Tzanova M, Zherkova Z.   +5 more
europepmc   +1 more source