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Year | Number of Results |
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2022 | 2 |
2023 | 2 |
2024 | 1 |
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Page 1
Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties.
Foods. 2022 Jul 20;11(14):2156. doi: 10.3390/foods11142156.
Foods. 2022.
PMID: 35885398
Free PMC article.
Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
Xie X, Cai K, Yuan Z, Shang L, Deng L.
Xie X, et al. Among authors: yuan z.
Foods. 2022 Dec 15;11(24):4057. doi: 10.3390/foods11244057.
Foods. 2022.
PMID: 36553798
Free PMC article.
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Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers.
Liu S, Luo S, Li Y, Zhang H, Yuan Z, Shang L, Deng L.
Liu S, et al. Among authors: yuan z.
Foods. 2023 Jan 18;12(3):451. doi: 10.3390/foods12030451.
Foods. 2023.
PMID: 36765981
Free PMC article.
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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L.
Xie X, et al. Among authors: yuan z.
J Sci Food Agric. 2024 Feb;104(3):1732-1740. doi: 10.1002/jsfa.13061. Epub 2023 Nov 6.
J Sci Food Agric. 2024.
PMID: 37851761
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