Results 131 to 140 of about 1,261 (199)

Mapping Sweet Potato Global Research for Sustainable Food Systems: A Bibliometric Perspective. [PDF]

Foods
Rincón-Cervera MÁ, López-Arana S, Costa de Camargo A, Guil-Guerrero JL, de Las Heras-Roger J, Díaz-Romero C.   +5 more
europepmc   +1 more source

Comparison of quality characteristics among 20 sweet potato varieties. [PDF]

Sci Rep
Luo K, Zhang J, Li X, Chen J, Zhu J, Li Y.   +5 more
europepmc   +1 more source

Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks. [PDF]

Molecules
Wiśniewski R, Pejcz E, Harasym J.
europepmc   +1 more source

Anthocyanins From Sweet Potatoes (<i>Ipomoea batatas</i>): Bioavailability, Mechanisms of Action, and Therapeutic Potential in Diabetes and Metabolic Disorders. [PDF]

Food Sci Nutr
Maqsood S, Basher NS, Arshad MT, Ikram A, Kalman DS, Hossain MS, Laryea E, Ibrahim NA.   +7 more
europepmc   +1 more source

Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato. [PDF]

J Food Sci
Kewuyemi YO, Chinma CE, Kesa H, Adebo OA.   +3 more
europepmc   +1 more source

Effect of Comparative Flour of Purple Sweet Potato (Ipomea batatas) and Wheat Flour of Nutrition Value on Brownies

Proceedings of the 1st International Conference on Chemical Science and Technology Innovation, 2019
Rina Latipah, M. Zulham Efendi Sinaga, Firman Sebayang, Rumondang Bulan, Emma Zaidar   +4 more
openaire   +1 more source

ORAC: The Method of Choice for Determining Antioxidant Capacity of Food Products? [PDF]

Int J Mol Sci
Sadowska-Bartosz I, Bartosz G.
europepmc   +1 more source

Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data. [PDF]

Foods
Brar J, Kumar R, Talavera MJ.
europepmc   +1 more source

Effect of Partial Substitution of Refined Wheat Flour with Tubtim Chumphae Rice Flour on the Physicochemical Properties and Quality of Pasta. [PDF]

Prev Nutr Food Sci
Subanmanee N, Uthai N, Yampuang R, Wongtom R, Wattanakul J.   +4 more
europepmc   +1 more source

Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods. [PDF]

Foods
Todorov SD.
europepmc   +1 more source