Works matching DE "MUFFINS"

Results: 230

Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake.

Published in:

Processes, 2025, v. 13, n. 6, p. 1875, doi. 10.3390/pr13061875

By:

Gumul, Dorota;
Kruczek, Marek;
Szary-Sworst, Katarzyna;
Sabat, Renata;
Wywrocka-Gurgul, Anna

Publication type:

Article

Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 4, p. 343, doi. 10.1002/aocs.12674

By:

Giacomozzi, Anabella S.;
Carrín, María E.;
Palla, Camila A.

Publication type:

Article

Congenital Self-Healing Langerhans Cell Histiocytosis: A Rare Presentation of Blueberry Muffin Baby "Spectrum".

Published in:

Dermatopathology, 2019, v. 6, n. 2, p. 37, doi. 10.1159/000499311

By:

Hansel, Katharina;
Tramontana, Marta;
Troiani, Stefania;
de Benedictis, Diletta;
Bianchi, Leonardo;
Cucchia, Rosa;
Simonetti, Stefano;
Stingeni, Luca

Publication type:

Article

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.

Published in:

Foods, 2017, v. 6, n. 1, p. 3, doi. 10.3390/foods6010003

By:

Dolores Alvarez, María;
Javier Cuesta, Francisco;
Herranz, Beatriz;
Canet, Wenceslao

Publication type:

Article

APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS.

Published in:

Food & Environment Safety, 2024, v. 23, n. 3, p. 152, doi. 10.4316/fens.2024.013

By:

HUȚU, Dana;
AMARIEI, Sonia

Publication type:

Article

DEVELOPMENT OF VALUE-ADDED MUFFINS USING CARROT POMACE POWDER AS A NATURAL PIGMENT.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2024, v. 48, n. 1, p. 192, doi. 10.35219/foodtechnology.2024.1.12

By:

ONCICĂ, FLORINA-GENICA;
STOICA, FLORINA;
CONSTANTIN, OANA EMILIA;
TURTURICĂ, MIHAELA;
APRODU, IULIANA;
RATU, ROXANA NICOLETA;
ANDRONOIU, DOINA GEORGETA;
STĂNCIUC, NICOLETA;
RÂPEANU, GABRIELA

Publication type:

Article

Langerhans cell histiocytosis presenting as a blueberry muffin rash.

Published in:

Dermatology Reports, 2024, v. 16, n. 1, p. 56, doi. 10.4081/dr.2023.9791

By:

Alanazi, Shahad F.;
Jazzar, Yara;
Beidas, Tala;
Soufan, Haya;
Mohajer, Khaled A.;
Alhammad, Abdulmalik

Publication type:

Article

Characterization of Muffins Prepared With Clove (Syzygium Aromaticum) Extract and its Effect on Hyperlipidemic Adult Patients.

Published in:

Natural Product Communications, 2024, v. 19, n. 9, p. 1, doi. 10.1177/1934578X241283188

By:

Niazi, Madiha Khan;
Badr ul ain, Huma;
Noreen, Sana;
Tufail, Tabussam;
Hassan, Farooq;
ismail, Muhammad Amjed

Publication type:

Article

Effects of a spice-blended honey muffin on salivary inflammation markers in adults with obesity: a feasibility trial.

Published in:

Annals of Medicine, 2023, v. 55, n. 2, p. 1, doi. 10.1080/07853890.2023.2245325

By:

Acevedo, Sofia;
M. Andrade, Jeanette

Publication type:

Article

The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 7, p. 2486, doi. 10.1002/jsfa.7369

By:

Bajerska, Joanna;
Mildner‐Szkudlarz, Sylwia;
Górnaś, Paweł;
Seglina, Dalija

Publication type:

Article

The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin.

Published in:

Journal of Aquatic Food Product Technology, 2018, v. 27, n. 5, p. 635, doi. 10.1080/10498850.2018.1468841

By:

Mamat, Hasmadi;
Akanda, Jahurul Md. Haque;
Zainol, Mohamad Khairi;
Ling, Yu Ai

Publication type:

Article

Influence of different types of baking powder on quality properties of muffins.

Published in:

Dyna (0012-7353), 2020, v. 87, n. 214, p. 9, doi. 10.15446/dyna.v87n214.83549

By:

Cristina Otero-Guzmán, Niza;
Rodríguez-Sandoval, Eduardo;
Alexander Tabares-Londoño, Jorge

Publication type:

Article

Muffins Obtained with Some Vegetal Powders as Fat Replacers.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2018, v. 75, n. 1, p. 21, doi. 10.15835/buasvmcn-asb:000317

By:

TUFEANU, Roxana E.;
TIŢA, Mihaela A.;
TIŢA, Ovidiu

Publication type:

Article

MUFFIN: multi-scale feature fusion for drug–drug interaction prediction.

Published in:

Bioinformatics, 2021, v. 37, n. 17, p. 2651, doi. 10.1093/bioinformatics/btab169

By:

Chen, Yujie;
Ma, Tengfei;
Yang, Xixi;
Wang, Jianmin;
Song, Bosheng;
Zeng, Xiangxiang

Publication type:

Article

TECHNOLOGICAL AND ECONOMIC JUSTIFICATION OF MUFFIN TECHNOLOGY FOR HEALTHY NUTRITION.

Published in:

Journal of Chemistry & Technologies, 2023, v. 31, n. 2, p. 240, doi. 10.15421/jchemtech.v31i2.274303

By:

Farisieiev, Andrii H.;
Matsuk, Yuliia A.;
Stetsenko, Volodymyr V.;
Novik, Hanna V.

Publication type:

Article

The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 26, doi. 10.3390/fermentation11010026

By:

Sakoui, Souraya;
Derdak, Reda;
Jouga, Fatimazahra;
Dagni, Amal;
Pop, Oana Lelia;
Vodnar, Dan Cristian;
Teleky, Bernadette-Emőke;
Chis, Maria Simona;
Pop, Carmen Rodica;
Stan, Laura;
Ranga, Floricuta;
Suharoschi, Ramona;
Soukri, Abdelaziz;
El Khalfi, Bouchra

Publication type:

Article

Consumption of seasoning containing poppy seeds can cause codeine positive urine drug test results for pain management monitoring.

Published in:

Journal of Analytical Toxicology, 2024, v. 48, n. 7, p. 523, doi. 10.1093/jat/bkae056

By:

Broussard, Larry A;
Carr, Jeanne;
Hurst, Jeffrey

Publication type:

Article

ASSESSMENT OF NUTRITIONAL QUALITY OF DEVELOPED PRODUCT (MUFFIN & VERMICELLI) BY USING DIFFERENT TYPE OF SEEDS.

Published in:

Plant Archives (09725210), 2021, v. 21, n. 2, p. 772, doi. 10.51470/PLANTARCHIVES.2021.v21.no2.118

By:

Dabral, Heena;
Sharma, Ankita

Publication type:

Article

Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 11

By:

Sopotenska, Ivayla;
Chonova, Valentina

Publication type:

Article

Cricket (Acheta domesticus) valorization in muffins manufacturing.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 175

By:

Chiș, Maria Simona;
Păucean, Adriana;
Dreptate, Flaviu;
Man, Simona

Publication type:

Article

Date Seed, Oat Bran And Quinoa Flours as Elements of Overall Muffin Quality.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 1, p. 147, doi. 10.12944/CRNFSJ.9.1.15

By:

HAMZACEBI, OZGE;
TACER-CABA, ZEYNEP

Publication type:

Article

SENSORY CHARACTERISTICS OF MUFFINS ENRICHED WITH CARROT AND BEETROOT BY-PRODUCTS.

Published in:

Journal of Hygienic Engineering & Design, 2024, v. 47, p. 11

By:

Bajraktari, Fatime;
Stamatovska, Viktorija;
Nakov, Gjore;
Lukinac, Jasmina;
Kalevska, Tatjana;
Nedelkoska, Daniela Nikolovska

Publication type:

Article

Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2025, v. 37, n. 2, p. 1, doi. 10.15586/ijfs.v37i2.2880

By:

Cakir, Elif;
Kahraman, Sibel;
Ozgolet, Muhammet;
Karasu, Salih

Publication type:

Article

TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 107

By:

LEE, P.;
OH, H.;
KIM, S. Y.;
KIM, Y. S.

Publication type:

Article

IMPROVING THE QUALITY OF CUPCAKES BY OPTIMIZING THE RECIPE USING A MATHEMATICAL MODELING METHOD.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 99, doi. 10.15587/1729-4061.2022.268973

By:

Tkachenko, Alina;
Olkhovska, Olena;
Chernenko, Oksana;
Chilikina, Tatyana;
Basova, Yulia

Publication type:

Article

Consumer Acceptance of Pawpaw (Asimina triloba) Fruit Puree as a Fat-Reducing Agent in Muffins, Compared to Muffins Made With Applesauce and Fat.

Published in:

Family & Consumer Sciences Research Journal, 2001, v. 29, n. 3, p. 281, doi. 10.1177/1077727X01293005

By:

Duffrin, Melani W.;
Holben, David H.;
Bremner, Matthew J.

Publication type:

Article

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins.

Published in:

Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-61085-4

By:

Giri, Namrata Ankush;
Bhangale, Aditi;
Gaikwad, Nilesh N.;
Manjunatha, N.;
Raigond, Pinky;
Marathe, R. A.

Publication type:

Article

Analysis of Allergen-Specific T Cell and IgE Reactivity to Different Preparations of Cow's Milk-Containing Food Extracts.

Published in:

Cells (2073-4409), 2019, v. 8, n. 7, p. 667, doi. 10.3390/cells8070667

By:

Chen, Meng;
Sutherland, Aaron;
Birrueta, Giovanni;
Laubach, Susan;
Leonard, Stephanie;
Peters, Bjoern;
Schulten, Véronique

Publication type:

Article

Inclusion of a suite of weathering tracers in the cGENIE Earth system model – muffin release v.0.9.23.

Published in:

Geoscientific Model Development, 2021, v. 14, n. 7, p. 4187, doi. 10.5194/gmd-14-4187-2021

By:

Adloff, Markus;
Ridgwell, Andy;
Monteiro, Fanny M.;
Parkinson, Ian J.;
Dickson, Alexander J.;
Pogge von Strandmann, Philip A. E.;
Fantle, Matthew S.;
Greene, Sarah E.

Publication type:

Article

Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours.

Published in:

Pamukkale University Journal of Engineering Sciences, 2022, v. 28, n. 7, p. 1051, doi. 10.5505/pajes.2022.49107

By:

ISIK, Fatma;
OZGOREN, Ezgi;
SOLA, Yagmur

Publication type:

Article

AFTERWORD.

Published in:

Food Technology & Biotechnology, 2023, v. 61, n. 3, p. 410

By:

Raspor, Peter;
Možina, Sonja Smole;
Vovk, Irena

Publication type:

Article

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.

Published in:

Food Technology & Biotechnology, 2023, v. 61, n. 3, p. 273, doi. 10.17113/ftb.61.03.23.7843

By:

Mihaylova, Dasha;
Popova, Aneta;
Goranova, Zhivka;
Doykina, Pavlina;
Goranov, Bogdan

Publication type:

Article

Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 4, p. 517, doi. 10.1080/15428052.2021.1971132

By:

Cardoso Vieira, Matheus;
Pischke Garske, Raquel;
de Souza Rocha, Patrik;
da Fontoura Xavier Costa, Letícia;
Nunes Paiva, Ana Raisa;
Thys, Roberta Cruz Silveira

Publication type:

Article

Acceptance of Using Cricket Flour as a Low Carbohydrate, High Protein, Sustainable Substitute for All-Purpose Flour in Muffins.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 3, p. 201, doi. 10.1080/15428052.2018.1563934

By:

Burt, Kate G.;
Kotao, Takumi;
Lopez, Isimar;
Koeppel, Jamie;
Goldstein, Avia;
Samuel, Lalitha;
Stopler, Marina

Publication type:

Article

Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 1, p. 30, doi. 10.1080/15428052.2017.1310073

By:

de Lima, Ângela Galvan;
Barum, Mabel Tavares;
Ramirez, Renata Pereira;
Fonseca, Sílvia Ferreira;
Pieniz, Simone;
Rodrigues, Kelly Lameiro

Publication type:

Article

Thermal Properties of Batter and Crumb Structure of Muffin Incorporated with Persea americana Puree.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 3, p. 259, doi. 10.1080/15428052.2016.1249041

By:

Abdul Manaf, Marina;
Othman, Nurul Ain;
Harith, Sakinah;
Wan Ishak, Wan Rosli

Publication type:

Article

Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 2, p. 143, doi. 10.1080/15428052.2016.1225535

By:

Bender, Ana B. B.;
Speroni, Caroline S.;
Salvador, Paulo R.;
Loureiro, Bruno B.;
Lovatto, Naglezi M.;
Goulart, Fernanda R.;
Lovatto, Marlene T.;
Miranda, Martha Z.;
Silva, Leila P.;
Penna, Neidi G.

Publication type:

Article

Decrease of cholesterol content in cereal products containing animal-based components.

Published in:

European Food Research & Technology, 2024, v. 250, n. 5, p. 1499, doi. 10.1007/s00217-024-04487-y

By:

Kolarič, Lukáš;
Lauková, Michaela;
Minarovičová, Lucia;
Gašparík, Anton;
Šimko, Peter

Publication type:

Article

Dear cereal technology reader..

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 67

By:

Hikmet Boyacioglu, M.

Publication type:

Article

Enzyme-Modified Soy Protein Hydrolysates in Muffins.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 68, doi. 10.23789/1869-2303-2023-2-68

By:

Brown, Janae;
Ruijia Hu;
Ruoshi Xiao;
Rui Liu;
Yonghui Li;
Getty, Kelly

Publication type:

Article

Advantages of faba beans for the baking industry.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 1, p. 20, doi. 10.23789/1869-2303-2023-1-20

By:

Wouters, Rudy

Publication type:

Article

Functional, pasting, nutritional and gluten free muffin making properties of plantain flour.

Published in:

Asian Journal of Dairy & Food Research, 2018, v. 37, n. 4, p. 298, doi. 10.18805/ajdfr.DR-1396

By:

Kaur, Kamaljit;
Singh, Gurinderpal;
Singh, Navdeep

Publication type:

Article

Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat–Partially Defatted Peanut Composite Flour.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/6635106

By:

Mkoko, Tengetile;
Kidane, Solomon W.;
Shelembe, Jeremiah S.;
Nkambule, Thabile P.;
Dlamini, Muzi M.;
Nkhambule, Tebesutfu B.;
Hashemi Gahruie, Hadi

Publication type:

Article

three.

Published in:

Brooklyn Rail, 2019, p. 1

By:

Bury, Louis

Publication type:

Article

Improved Postprandial Response and Feeling of Satiety after Consumption of Low-Calorie Muffins with Maltitol and High-Amylose Corn Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. S407, doi. 10.1111/j.1750-3841.2007.00408.x

By:

Quílez, J.;
Bulló, M.;
Salas-Salvadó, J.

Publication type:

Article

Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour ( Prosopis laevigata).

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 4, p. S315, doi. 10.1111/j.1750-3841.2006.00001.x

By:

De La Rosa, A. P. Barba;
Frias-Hernández, J. T.;
Olalde-Portugal, V.;
González Castañeda, J.

Publication type:

Article

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum).

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s504, doi. 10.1111/j.1365-2621.2005.tb11499.x

By:

Ramcharitar, Anisa;
Badrie, Neela;
Mattfeldt-Beman, Mildred;
Matsuo, Hisako;
Ridley, Charlotte

Publication type:

Article

Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 470, doi. 10.1111/j.1365-2621.1992.tb05519.x

By:

HOLT, SHONA D.;
MCWATTERS, KAY H.;
RESURRECCION, ANNA V. A.

Publication type:

Article

Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1507, doi. 10.1111/j.1365-2621.1989.tb05147.x

By:

O'PALKA, J.;
EIDET, IRENE;
ABBOTT, JILL

Publication type:

Article

Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 947, doi. 10.1111/j.1365-2621.1989.tb07919.x

By:

PELEG, M.;
ROY, ISABELLE;
CAMPANELLA, O.H.;
NORMAND, M.D.

Publication type:

Article