Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins

Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour

(2014) Yean Yean Soong et al.   FOOD CHEMISTRY

Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

(2014) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

(2014) Rebecca Walker et al.   JOURNAL OF FOOD SCIENCE

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages

(2011) Giovana Bonat Celli et al.   FOOD RESEARCH INTERNATIONAL

Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours

(2011) Marijana Sakač et al.   FOOD RESEARCH INTERNATIONAL

Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions

(2011) Ivana Sedej et al.   JOURNAL OF CEREAL SCIENCE

The prevalence of celiac disease in Europe: Results of a centralized, international mass screening project

(2010) Kirsi Mustalahti et al.   ANNALS OF MEDICINE

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

(2010) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Berry juices, teas, antioxidants and the prevention of atherosclerosis in hamsters

(2009) Jean-Max Rouanet et al.   FOOD CHEMISTRY

Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice

(2009) Sunan Butsat et al.   FOOD CHEMISTRY

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

Eugenia jambolanaLam. Berry Extract Inhibits Growth and Induces Apoptosis of Human Breast Cancer but Not Non-Tumorigenic Breast Cells

(2009) Liya Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidants in Bakery Products: A Review

(2008) B. Nanditha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

(2008) A. Ashwini et al.   FOOD HYDROCOLLOIDS