Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

(2018) Yafang Shao et al.   FOOD CHEMISTRY

Physicochemical, antioxidant properties and in vitro digestibility of wheat-purple rice flour mixtures

(2018) Warinporn Klunklin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

(2017) Bo Zhang et al.   FOOD RESEARCH INTERNATIONAL

Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics

(2017) Gianluca Giuberti et al.   JOURNAL OF CEREAL SCIENCE

In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors

(2016) Ji Soo An et al.   JOURNAL OF CEREAL SCIENCE

Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets

(2016) Seema Sharma et al.   JOURNAL OF CEREAL SCIENCE

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

(2016) Camino M. Mancebo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran

(2016) Patiwit Loypimai et al.   Food Bioscience

Production and characterization of functional biscuits obtained from purple wheat

(2015) Antonella Pasqualone et al.   FOOD CHEMISTRY

Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value

(2015) Jihyun Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

(2015) Mariagrazia Giarnetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

(2014) U. Uthumporn et al.   CyTA-Journal of Food

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

(2014) Nesli Sozer et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

(2014) Suresh Chandra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies

(2014) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice

(2013) Michael O. Reed et al.   JOURNAL OF FOOD SCIENCE

Rice and buckwheat flour characterisation and its relation to cookie quality

(2012) Aleksandra Torbica et al.   FOOD RESEARCH INTERNATIONAL

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities

(2009) John A. Monro et al.   BRITISH JOURNAL OF NUTRITION

Lipophilic and Hydrophilic Antioxidants and Their Antioxidant Activities in Purple Rice Bran

(2009) Sungjoon Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY