Banana BONANZA.

Authors: Meade, Sarah (AUTHOR)

Source: High Five. Dec2024, Vol. 18 Issue 12, p20-23. 4p. 4 Cartoon or Caricatures.

Subjects: FIRE stations, MUFFINS, BANANAS, BABYSITTERS, WAGONS

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin.

Authors: G M, Vinay¹ (AUTHOR), Singh, A. K.¹ (AUTHOR)

Source: Journal of Food Processing & Preservation. 3/13/2024, Vol. 2024, p1-11. 11p.

Subject Terms: Muffins, Pearl millet, Whey protein concentrates, Baked products, Ghee, Specific gravity, Flour

Geographic Terms: Asia

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins.

Authors: Zbikowska, Anna¹, anna_zbikowska@sggw.edu.pl, Lukasiak, Piotr², piotr.lukasiak@put.poznan.pl, Kowalska, Małgorzata³, mkowalska7@vp.pl, Lukasiak, Aleksandra⁴, am.lukasiak2@student.uw.edu.pl, Kozłowska, Mariola⁵, mariola_kozlowska@sggw.edu.pl, Marciniak-Lukasiak, Katarzyna¹, katarzyna_marciniak_lukasiak@sggw.edu.pl

Source: Applied Sciences (2076-3417); Nov2024, Vol. 14 Issue 21, p9675, 14p

Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins.

Authors: Dana, Huțu¹, dana.hutu@fia.usv.rosonia@usm.ro, Sonia, Amariei¹

Source: Applied Sciences (2076-3417); Oct2024, Vol. 14 Issue 19, p9009, 33p

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

Authors: Mihaylova, Dasha¹, Popova, Aneta² popova_aneta@yahoo.com, Goranova, Zhivka³, Doykina, Pavlina², Goranov, Bogdan⁴

Source: Food Technology & Biotechnology. Jul-Sep2023, Vol. 61 Issue 3, p273-282. 10p.

Subject Terms: Baked products, Muffins, Dietary patterns, Peach, Chia, Fruitcake, Nutritional value, Powders, Food intolerance, Food science

Ladybug, Muddle & Thud.

Authors: Sandford, John

Source: Ladybug. Feb2025, Vol. 35 Issue 5, p32-33. 2p. 5 Cartoon or Caricatures.

Subjects: LADYBUG, Muddle & Thud (Short story), SANFORD, John, MUFFINS

Muddle's Trunkful of Fun.

Authors: Pastry, Perry

Source: Ladybug. Feb2025, Vol. 35 Issue 5, p40-35. 2p. 1 Cartoon or Caricature.

Subjects: BREAKFASTS, MUFFINS, PANCAKES, waffles, etc.

Spilt Milk.

Source: High Five. Feb2025, Vol. 19 Issue 2, p2-3. 2p. 9 Color Photographs.

Subjects: HOME offices, WORKING parents, STREAMING media, WORKING hours, MUFFINS

Warm, Buttery English Muffins.

Authors: Rubel, William

Source: Mother Earth News. Dec2023/JAn2024, Issue 321, p22-26. 4p.

Subjects: MUFFINS, BREAD, DISH towels

Out of this World.

Authors: Alverson, Brigid

Source: School Library Journal. Nov2024, Vol. 70 Issue 11, p39-42. 4p. 14 Cartoon or Caricatures.

Subjects: FLASH Gordon Adventures! (Book), MACK Moon & the P.E.T.S. (Book), MR. Muffins: Defender of the Stars (Book), BALTAZAR, Art, COX, Russ, JOLLEY, Dan, KAHN, Ben, BROOKS, Georgeo, GRAPHIC novels, FICTION

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.

Authors: Bekiroglu, Hatice^1,2 (AUTHOR) bkroglu@yildiz.edu.tr, Karaman, Safa³ (AUTHOR), Bozkurt, Fatih² (AUTHOR), Sagdic, Osman² (AUTHOR)

Source: Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p8105-8117. 13p.

Subject Terms: Whey protein concentrates, Protein hydrolysates, Thermal properties, Muffins, Radicals (Chemistry)

Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber.

Authors: García-Milla, Paula^1,2, ppaulagm@gmail.com, Peñalver, Rocío¹, Nieto, Gema¹, gnieto@um.es

Source: Applied Sciences (2076-3417); Sep2024, Vol. 14 Issue 17, p7757, 16p

Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects.

Authors: Mureșan, Andruța E.¹, andruta.muresan@usamvcluj.ro, Man, Simona¹, simona.man@usamvcluj.ro, Socaci, Sonia A.², sonia.socaci@usamvcluj.ro, Pușcaș, Andreea¹, adreea.puscas@usamvcluj.ro, Tanislav, Anda Elena¹, Pall, Emoke³, constantin.cerbu@usamvcluj.ro, Mureșan, Vlad¹, vlad.muresan@usamvcluj.ro, Cerbu, Constantin G.³

Source: Applied Sciences (2076-3417); Aug2024, Vol. 14 Issue 15, p6439, 16p

Click & the Kids.

Authors: Brown, Betsy Page (AUTHOR)

Source: Click. Sep2024, Vol. 27 Issue 7, p2-6. 5p. 5 Cartoon or Caricatures.

Subjects: SCIENCE museums, FOOD storage, SCIENCE exhibitions, BIRTHDAY cakes, ANTS, MUFFINS

Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin.

Authors: Khaleel, Gangavarapu¹ (AUTHOR), Sharanagat, Vijay Singh¹ (AUTHOR) vijaysinghs42@gmail.com, Singh, Lochan² (AUTHOR) lochan2626@gmail.com, Kumar, Yogesh³ (AUTHOR), Kumar, Kshitiz⁴ (AUTHOR) kshitizyp@gmail.com, Kishore, Anand¹ (AUTHOR), Saikumar, Akuleti¹ (AUTHOR), Mani, Sarvanan⁵ (AUTHOR)

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-14. 14p.

Subject Terms: Muffins, Baked products, Citrus, Flavonoids, Flour, Thermal properties

Nutritional, antioxidant, antidiabetic, and oxidative stability properties of turmeric (Curcuma longa) supplemented muffins.

Authors: Karigidi, Kayode Olayele¹ (AUTHOR) karigidikayode@yahoo.com, Akintimehin, Emmanuel Sina¹ (AUTHOR), Akinyemi, Oluwatoyin¹ (AUTHOR), Fapetu, Aanuoluwapo Patricia¹ (AUTHOR), Adetuyi, Foluso Olutope¹ (AUTHOR)

Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-9. 9p.

Subject Terms: *Produce trade, Vegetable oils, Muffins, Glycemic index, Turmeric, Hypoglycemic agents, Traditional medicine

Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein.

Authors: B. K., Pooja¹ (AUTHOR), Sethi, Shruti¹ (AUTHOR) docsethi@gmail.com, Bhardwaj, Rakesh² (AUTHOR), Joshi, Alka¹ (AUTHOR), Bhowmik, Arpan³ (AUTHOR), Grover, Minakshi⁴ (AUTHOR)

Source: Journal of Food Processing & Preservation. Oct2022, Vol. 46 Issue 10, p1-15. 15p.

Subject Terms: Muffins, Dietary proteins, Dietary fiber, Baked products, Response surfaces (Statistics), Specialty foods

SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.

Authors: MOLDOVAN, Camelia^1,2 deliadumbrava@usab-tm.ro, POPA, Viorica-Mirela^1,2, RABA, Diana-Nicoleta², BOROZAN, Aurica-Breica³, MIȘCĂ, Corina-Dana¹, POIANĂ, Mariana Atena¹, DRUGĂ, Mărioara¹, PETCU, Carmen Daniela⁴, DUMBRAVĂ, Delia-Gabriela¹

Source: Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 1, p441-447. 7p.

Subject Terms: *MUFFINS, *FLOUR, *GALLIC acid, *ALMOND, *FOOD texture, *COCONUT

Wild Blueberry Muffins for Beginners.

Authors: Laganas, Caroline

Source: Poetry. Jan/Feb2025, Vol. 225 Issue 4, p338-338. 1p.

Subjects: WILD Blueberry Muffins for Beginners (Poem), LAGANAS, Caroline, 21ST century (Literary period)

KIDS CORNER.

Source: Story Monsters Ink. Feb2025, Issue 2, p51-51. 1p. 1 Cartoon or Caricature.

Subjects: MUFFINS, PASTRY, BLUEBERRIES, NOSE, TRIANGLES