These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

305 related articles for article (PubMed ID: 20830636)

  • 1. Role of ingredients in pasta product quality: a review on recent developments.
    Fuad T; Prabhasankar P
    Crit Rev Food Sci Nutr; 2010 Sep; 50(8):787-98. PubMed ID: 20830636
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D; Sobota A; Kozłowicz K; Zarzycki P
    Acta Sci Pol Technol Aliment; 2019; 18(4):439-451. PubMed ID: 31930794
    [TBL] [Abstract][Full Text] [Related]  

  • 3. From raw material to dish: pasta quality step by step.
    Sicignano A; Di Monaco R; Masi P; Cavella S
    J Sci Food Agric; 2015 Oct; 95(13):2579-87. PubMed ID: 25783568
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
    Simonato B; Tolve R; Rainero G; Rizzi C; Sega D; Rocchetti G; Lucini L; Giuberti G
    J Sci Food Agric; 2021 Mar; 101(5):1920-1925. PubMed ID: 32898294
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł; Świeca M; Gawlik-Dziki U
    Food Chem; 2016 Mar; 194():637-42. PubMed ID: 26471602
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM; Hung YC; McWatters K
    J Food Sci; 2011; 76(1):E40-7. PubMed ID: 21535674
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Obtaining macaroni-type spaghetti from a mixture of wheat flour and corn flour].
    Ferreira SM; Serpe ER; Toro CR; Wasczynsky N
    Arch Latinoam Nutr; 1991 Mar; 41(1):102-10. PubMed ID: 1822066
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Hypoglycemic effect and protein nutritive quality of soy and methionine-supplemented whole durum pasta products.
    Taha SA; Wasif MM
    Nahrung; 1996 Oct; 40(5):281-7. PubMed ID: 8921620
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality and nutritional properties of pasta products enriched with immature wheat grain.
    Casiraghi MC; Pagani MA; Erba D; Marti A; Cecchini C; D'Egidio MG
    Int J Food Sci Nutr; 2013 Aug; 64(5):544-50. PubMed ID: 23373796
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility.
    Gangola MP; Ramadoss BR; Jaiswal S; Chan C; Mollard R; Fabek H; Tulbek M; Jones P; Sanchez-Hernandez D; Anderson GH; Chibbar RN
    Food Chem; 2021 Jul; 349():129167. PubMed ID: 33567351
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Soft Kernel Texture on Fresh Durum Pasta.
    Murray JC; Kiszonas AM; Morris CF
    J Food Sci; 2018 Nov; 83(11):2812-2818. PubMed ID: 30320404
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.
    Sęczyk Ł; Świeca M; Gawlik-Dziki U
    Acta Sci Pol Technol Aliment; 2015; 14(1):29-36. PubMed ID: 28068017
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.
    Monteiro ML; Mársico ET; Soares MS; Magalhães AO; Canto AC; Costa-Lima BR; Alvares TS; Conte CA
    PLoS One; 2016; 11(12):e0168270. PubMed ID: 27973565
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.
    Garg R; Dahiya S
    Plant Foods Hum Nutr; 2003; 58(4):299-307. PubMed ID: 15354789
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches.
    Mercier S; Mondor M; Moresoli C; Villeneuve S; Marcos B
    Crit Rev Food Sci Nutr; 2016 May; 56(7):1146-68. PubMed ID: 26053936
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta.
    Wang J; Brennan MA; Serventi L; Brennan CS
    Crit Rev Food Sci Nutr; 2022; 62(22):6069-6080. PubMed ID: 33780308
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ; Palomo Pd; Bressani R
    Arch Latinoam Nutr; 2004 Sep; 54(3):314-21. PubMed ID: 15807208
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ; Gualberto DG; Weber CW
    Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products].
    Maradudin MS; Simakova IV; Eliseev YY; Strizhevskaya VN
    Vopr Pitan; 2024; 93(1):125-134. PubMed ID: 38555617
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.