honey biscuit - PMC

Giulia Papa, Roberto Maier, Alessandra Durazzo, Massimo Lucarini, Ioannis K. Karabagias, Manuela Plutino, Elisa Bianchetto, Rita Aromolo, Giuseppe Pignatti, Andrea Ambrogio, Marco Pellecchia, Ilaria Negri

Biology (Basel) 2022 Feb; 11(2): 233. Published online 2022 Feb 1. doi: 10.3390/biology11020233

PMCID:: PMC8869587

Article PDF–2.5M

Select item 45712066.

Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses

Bojana Filipčev, Olivera Šimurina, Marija Bodroža-Solarov

J Food Sci Technol. 2014 Nov; 51(11): 3163–3171. Published online 2012 Aug 29. doi: 10.1007/s13197-012-0805-x

PMCID:: PMC4571206

Article PDF–365K

Select item 58481937.

Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey

Sandeep Janghu, Manab B. Bera, Vikas Nanda, Ashish Rawson

Food Technol Biotechnol. 2017 Dec; 55(4): 570–579. doi: 10.17113/ftb.55.04.17.5263

PMCID:: PMC5848193

Article PDF–1.3M

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The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

Alessio Cappelli, Andrea Bini, Enrico Cini

Foods. 2022 Jan; 11(2): 209. Published online 2022 Jan 12. doi: 10.3390/foods11020209

PMCID:: PMC8775110

Article PDF–1.0M

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Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Hasmadi Mamat, Sandra E. Hill

J Food Sci Technol. 2014 Sep; 51(9): 1998–2005. Published online 2012 Apr 29. doi: 10.1007/s13197-012-0708-x

PMCID:: PMC4152542

Article PDF–649K

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Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain

Helen Obioma Agu, Ndidiamaka Azuka Okoli

Food Sci Nutr. 2014 Sep; 2(5): 464–469. Published online 2014 Jun 23. doi: 10.1002/fsn3.135

PMCID:: PMC4237476

Article PDF–140K

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Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties

Arash Ershadi, Mohammad Hossein Azizi, Leila Najafian

Food Sci Nutr. 2021 Oct; 9(10): 5344–5351. Published online 2021 Aug 1. doi: 10.1002/fsn3.2452

PMCID:: PMC8497837

Article PDF–1.0M

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Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference

Rita Végh, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász, László Sipos

Foods. 2023 Jan; 12(1): 18. Published online 2022 Dec 21. doi: 10.3390/foods12010018

PMCID:: PMC9818951

Article PDF–986K

Select item 644397413.

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

Eng-Keng Seow, Chee-Yuen Gan, Thuan-Chew Tan, Lai Kuan Lee, Azhar Mat Easa

J Food Sci Technol. 2019 Apr; 56(4): 2105–2114. Published online 2019 Mar 6. doi: 10.1007/s13197-019-03691-z

PMCID:: PMC6443974

Article PDF–617K

Select item 618960914.

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Aderonke Ibidunni Olagunju, Olufunmilayo Sade Omoba, Victor Ndigwe Enujiugha, Rotimi Emmanuel Aluko

Food Sci Nutr. 2018 Oct; 6(7): 1791–1802. Published online 2018 Aug 13. doi: 10.1002/fsn3.748

PMCID:: PMC6189609

Article PDF–579K

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Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme

Kawther M Hashem, Feng J He, Sarah A Alderton, Graham A MacGregor

BMJ Open. 2018; 8(7): e019075. Published online 2018 Jul 25. doi: 10.1136/bmjopen-2017-019075

PMCID:: PMC6067366

Article PDF–1.2M

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Unique DNA Methylation Profiles Are Associated with cis-Variation in Honey Bees

Boris Yagound, Nicholas M A Smith, Gabriele Buchmann, Benjamin P Oldroyd, Emily J Remnant

Genome Biol Evol. 2019 Sep; 11(9): 2517–2530. Published online 2019 Aug 12. doi: 10.1093/gbe/evz177

PMCID:: PMC6740151

Article PDF–1.6M

Select item 996120517.

Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits

Anca Mihaly Cozmuta, Alexandra Uivarasan, Anca Peter, Camelia Nicula, Dalma Emoke Kovacs, Leonard Mihaly Cozmuta

Nutrients. 2023 Feb; 15(4): 997. Published online 2023 Feb 16. doi: 10.3390/nu15040997

PMCID:: PMC9961205

Article PDF–1.6M

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Anti-diabetic Potential of a Stigmasterol From the Seaweed Gelidium spinosum and Its Application in the Formulation of Nanoemulsion Conjugate for the Development of Functional Biscuits

Navya Poulose, Arya Sajayan, Amrudha Ravindran, Ambili Chandran, G. Balasubramanian Priyadharshini, Joseph Selvin, G. Seghal Kiran

Front Nutr. 2021; 8: 694362. Published online 2021 Sep 16. doi: 10.3389/fnut.2021.694362

PMCID:: PMC8481687

Article PDF–1.5M

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Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits

Masala Mudau, Mpho Edward Mashau, Shonisani Eugenia Ramashia

Foods. 2022 May; 11(9): 1265. Published online 2022 Apr 27. doi: 10.3390/foods11091265

PMCID:: PMC9105919

Article PDF–748K

Select item 910546420.

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone

Foods. 2022 May; 11(9): 1282. Published online 2022 Apr 28. doi: 10.3390/foods11091282

PMCID:: PMC9105464

Article PDF–829K

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