Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

Agroecology-based soil erosion assessment for better conservation planning in Ethiopian river basins

(2021) Ayele Almaw Fenta et al.   ENVIRONMENTAL RESEARCH

Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation

(2020) Souhir Bouazizi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers

(2020) Melina Dick et al.   FOOD CHEMISTRY

Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies

(2019) Bin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploitation of alfalfa seed ( Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics

(2018) Gianluca Giuberti et al.   FOOD CHEMISTRY

Study on evaluation of starch, dietary fiber and mineral composition of cookies developed from 12 sorghum cultivars

(2018) B. Dayakar Rao et al.   FOOD CHEMISTRY

Functional and physical properties of cookies enriched with dephytinized oat bran

(2018) B. Baumgartner et al.   JOURNAL OF CEREAL SCIENCE

Use of burdock root flour as a prebiotic ingredient in cookies

(2018) Thaísa Menezes Alves Moro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

(2017) Deepak Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

(2017) Valeria Turfani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

(2017) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition

(2016) Raida Zouari et al.   FOOD CHEMISTRY

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

(2016) Maria Lúcia G. Monteiro et al.   PLoS One

Advance on the bioactivity and potential applications of dietary fibre from grape pomace

(2015) Fengmei Zhu et al.   FOOD CHEMISTRY

Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies

(2015) Lotfi Msaddak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

(2015) Marizel G. Astello-García et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Contemporary view of the clinical relevance of magnesium homeostasis

(2014) John Ayuk et al.   ANNALS OF CLINICAL BIOCHEMISTRY

Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

(2013) Victor M. Zamora-Gasga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use and knowledge of Cactaceae in Northeastern Brazil

(2013) Camilla Marques de Lucena et al.   Journal of Ethnobiology and Ethnomedicine

Famine Foods of Brazil’s Seasonal Dry Forests: Ethnobotanical and Nutritional Aspects

(2012) Viviany Teixeira do Nascimento et al.   ECONOMIC BOTANY

Calcium and vitamin D in obesity

(2012) Qingming Song et al.   NUTRITION RESEARCH REVIEWS

Analytic approaches to evaluation modify hedonic responses

(2011) John Prescott et al.   FOOD QUALITY AND PREFERENCE

Dough-Handling and Cookie-Making Properties of Wheat Flour–Watermelon Protein Isolate Blends

(2010) Ali Abas Wani et al.   Food and Bioprocess Technology

Chemical characterization of native wild plants of dry seasonal forests of the semi-arid region of northeastern Brazil

(2010) Viviany Teixeira do Nascimento et al.   FOOD RESEARCH INTERNATIONAL

Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.)

(2010) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation

(2010) Gagan Deep Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

(2009) Lauren Dooley et al.   FOOD QUALITY AND PREFERENCE

PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS

(2009) SUBIR KUMAR CHAKRABORTY et al.   JOURNAL OF TEXTURE STUDIES

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

(2007) P. Fustier et al.   JOURNAL OF CEREAL SCIENCE