BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

226 related articles for article (PubMed ID: 10995268)

  • 1. Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
    Delcour JA; Vansteelandt J; Hythier M; Abécassis J; Sindic M; Deroanne C
    J Agric Food Chem; 2000 Sep; 48(9):3767-73. PubMed ID: 10995268
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality.
    Delcour JA; Vansteelandt J; Hythier M; Abécassis J
    J Agric Food Chem; 2000 Sep; 48(9):3774-8. PubMed ID: 10995269
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.
    Zou W; Sissons M; Gidley MJ; Gilbert RG; Warren FJ
    Food Chem; 2015 Dec; 188():559-68. PubMed ID: 26041231
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
    Padalino L; Caliandro R; Chita G; Conte A; Del Nobile MA
    Carbohydr Polym; 2016 Nov; 153():229-235. PubMed ID: 27561491
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K; Cassan D; Barron C; Prabhasankar P; Micard V
    PLoS One; 2016; 11(9):e0160721. PubMed ID: 27603917
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE; Bello-Pérez LA; Agama-Acevedo E; Alvarez-Ramirez J
    Food Chem; 2021 Oct; 360():129993. PubMed ID: 33984560
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition.
    Fois S; Schlichting L; Marchylo B; Dexter J; Motzo R; Giunta F
    J Sci Food Agric; 2011 Nov; 91(14):2664-73. PubMed ID: 21842525
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I; Yousif AM; Johnson SK; Gamlath S
    J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.
    Bruneel C; Buggenhout J; Lagrain B; Brijs K; Delcour JA
    Food Chem; 2016 Apr; 196():646-53. PubMed ID: 26593538
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
    Aravind N; Sissons M; Fellows CM; Blazek J; Gilbert EP
    Food Chem; 2013 Jan; 136(2):1100-9. PubMed ID: 23122168
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B; Zhang Z; Zhu M; Teng C; Zou L; Liu R; Zhang L; Yang X; Ren G; Qin P
    Food Chem; 2023 Jan; 399():133976. PubMed ID: 35998497
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
    J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L; Del Nobile MA; la Gatta B; Rutigliano M; Di Luccia A; Conte A
    Food Chem; 2019 Jun; 283():454-461. PubMed ID: 30722897
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.
    Tao H; Wang P; Ali B; Wu F; Jin Z; Xu X
    Food Chem; 2016 Jan; 190():588-593. PubMed ID: 26213014
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication.
    Suo X; Mosca AC; Pellegrini N; Vittadini E
    Food Funct; 2021 Nov; 12(22):11577-11585. PubMed ID: 34709271
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
    Contardo I; Parada J; Leiva A; Bouchon P
    Food Chem; 2016 Apr; 197(Pt A):353-8. PubMed ID: 26616960
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
    di Cagno R; de Angelis M; Alfonsi G; de Vincenzi M; Silano M; Vincentini O; Gobbetti M
    J Agric Food Chem; 2005 Jun; 53(11):4393-402. PubMed ID: 15913301
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.
    Chen G; Li Y
    Food Chem; 2019 Apr; 278():579-586. PubMed ID: 30583414
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M; Beraldo P; Peressini D
    J Sci Food Agric; 2017 Jan; 97(2):572-577. PubMed ID: 27098055
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.
    Wang Z; Ma S; Sun B; Wang F; Huang J; Wang X; Bao Q
    Int J Biol Macromol; 2021 Apr; 177():474-484. PubMed ID: 33636262
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.