Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

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

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

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

(2013) Ce Shi et al.   FOOD CONTROL

Effect of storage conditions on red lentils

(2013) B. Sravanthi et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries

(2011) Roopesh M Syamaladevi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

(2011) Francine Zucco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

(2011) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

(2010) Mahesh Gupta et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

(2010) Ramesh C. Khanal et al.   FOOD RESEARCH INTERNATIONAL

EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

(2010) K.B. DACHANA et al.   JOURNAL OF FOOD QUALITY

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

(2010) Carolina Pereira Kechinski et al.   JOURNAL OF FOOD SCIENCE

DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN

(2010) RAOUDHA ELLOUZE-GHORBEL et al.   JOURNAL OF TEXTURE STUDIES

Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds.

(2009) Mehmet Musa Özcan et al.   GRASAS Y ACEITES

Red Palm Olein: Characterization and Utilization in Formulating Novel Functional Biscuits

(2009) Nesma El-Hadad et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

(2008) B BOZAN et al.   BIORESOURCE TECHNOLOGY

Antioxidant potential of rice bran extracts and its effects on stabilisation of cookies under ambient storage

(2008) Muhammad Iqbal Bhanger et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE

Influence of natural antioxidants and their carry-through property in biscuit processing

(2008) Bheema Rao Nanditha et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE