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Citation(s) in
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8
(from Reference Citation Analysis)
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Adult (2)
Humans (2)
Taste (2)
Cooking (1)
Dietary Fats/standards (1)
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Fat Substitutes (1)
Fat Substitutes/standards (1)
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H.M. Devereux (1)
Ioanna Mandala (1)
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L L Rankin (1)
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William Landis (1)
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For:
Fulton L
, Hogbin M.
Eating quality of muffins, cake, and cookies prepared with reduced fat and sugar.
J Am Diet Assoc
1993;
93
:1313-6. [PMID:
8227887
DOI:
10.1016/0002-8223(93)91965-s
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 0.3
]
[
Reference Citation Analysis
]
[
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0
)
]
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[Indexed: 01/29/2023]
Number
Cited by Other Article(s)
1
Chauhan J
, Lim SY, Powers J, Ross C, Clark S.
Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
J Dairy Sci
2010;
93
:1452-8. [DOI:
10.3168/jds.2009-2688
]
[
Citation(s) in
RCA
: 5
]
[
Impact Index Per Article: 0.4
]
[
Reference Citation Analysis
]
[
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0
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[Received: 09/01/2009]
[Accepted: 12/29/2009]
[Indexed: 11/19/2022]
Abstract
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2
Scholtz SC
, Bosman MJC.
Consumer acceptance of high-fibre muffins and rusks baked with red palm olein.
Int J Food Sci Technol
2005. [DOI:
10.1111/j.1365-2621.2005.01012.x
]
[
Citation(s) in
RCA
: 5
]
[
Impact Index Per Article: 0.3
]
[
Reference Citation Analysis
]
[
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0
)
]
[
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]
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]
[Indexed: 11/28/2022]
Abstract
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3
Mandala I
, Daouaher M.
The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel.
Int J Food Sci Technol
2005. [DOI:
10.1111/j.1365-2621.2005.01009.x
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
]
[
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0
)
]
[
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]
[
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]
[Indexed: 10/25/2022]
Abstract
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MESH Headings
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Grants
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Affiliation(s)
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4
Quality Characteristics of Low-Fat Muffin Containing Corn Bran Fiber.
ACTA ACUST UNITED AC
2005;
34
:694-9. [DOI:
10.3746/jkfn.2005.34.5.694
]
[
Citation(s) in
RCA
: 17
]
[
Impact Index Per Article: 0.9
]
[
Reference Citation Analysis
]
[
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0
)
]
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[Indexed: 11/06/2022]
Abstract
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5
Devereux H
, Jones G, Mccormack L, Hunter W.
Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose.
J Food Sci
2003. [DOI:
10.1111/j.1365-2621.2003.tb12341.x
]
[
Citation(s) in
RCA
: 61
]
[
Impact Index Per Article: 2.9
]
[
Reference Citation Analysis
]
[
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0
)
]
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[Indexed: 12/01/2022]
Abstract
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6
Rankin LL
, Bingham M.
Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute.
J Am Diet Assoc
2000;
100
:831-3. [PMID:
10916524
DOI:
10.1016/s0002-8223(00)00240-6
]
[
Citation(s) in
RCA
: 11
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
[
What about the content of this article? (
0
)
]
[
Affiliation(s)
]
[
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]
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[Indexed: 10/27/2022]
Abstract
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Key Words
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MESH Headings
Adult
Cooking
Fabaceae
Fat Substitutes
Humans
Plants, Medicinal
Taste
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Grants
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Affiliation(s)
L L Rankin
Department of Health and Nutritional Sciences, Idaho State University, Pocatello 83209-8109, USA
M Bingham
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7
Charlton O
, Sawyer-Morse MK.
Effect of fat replacement on sensory attributes of chocolate chip cookies.
J Am Diet Assoc
1996;
96
:1288-90. [PMID:
8948395
DOI:
10.1016/s0002-8223(96)00338-0
]
[
Citation(s) in
RCA
: 11
]
[
Impact Index Per Article: 0.4
]
[
Reference Citation Analysis
]
[
What about the content of this article? (
0
)
]
[
Affiliation(s)
]
[
MESH Headings
]
[
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]
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[Indexed: 02/03/2023]
Abstract
Collapse
Key Words
Collapse
MESH Headings
Adult
Dietary Fats/standards
Fat Substitutes/standards
Food/standards
Food Technology
Humans
Taste
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Grants
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Affiliation(s)
O Charlton
Department of Nutrition, University of the Incarnate Word, San Antonio, TX 78209, USA
M K Sawyer-Morse
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8
Landis W
, Altman L.
Efficacy of Fruit-Purees as Partial Fat-Replacements in a Chocolate Cake and Cookie Recipe.
ACTA ACUST UNITED AC
1996;
2
:13-28. [DOI:
10.1300/j071v02n03_03
]
[
Citation(s) in
RCA
: 1
]
[
Impact Index Per Article: 0.0
]
[
Reference Citation Analysis
]
[
What about the content of this article? (
0
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]
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[Indexed: 11/18/2022]
Abstract
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