429 related articles for article (PubMed ID: 24338346)
21. Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
Gałkowska D; Witczak T; Pycia K
Molecules; 2022 Dec; 27(23):. PubMed ID: 36500707
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree.
Padalino L; Costa C; Conte A; Melilli MG; Sillitti C; Bognanni R; Raccuia SA; Del Nobile MA
Carbohydr Polym; 2017 Oct; 173():84-90. PubMed ID: 28732922
[TBL] [Abstract][Full Text] [Related]
25. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
Lu X; Brennan MA; Serventi L; Liu J; Guan W; Brennan CS
Food Chem; 2018 Oct; 264():199-209. PubMed ID: 29853366
[TBL] [Abstract][Full Text] [Related]
26. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
Michalak-Majewska M; Teterycz D; Muszyński S; Radzki W; Sykut-Domańska E
PLoS One; 2020; 15(1):e0227942. PubMed ID: 31986166
[TBL] [Abstract][Full Text] [Related]
27. [Cooking quality of pastas supplemented with rice bran].
Sangronis E; Cafiero J; Mosqueda M
Arch Latinoam Nutr; 1997 Jun; 47(2):146-51. PubMed ID: 9659430
[TBL] [Abstract][Full Text] [Related]
28. The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta.
Szydłowska-Tutaj M; Złotek U; Wójtowicz A; Combrzyński M
Food Funct; 2022 Aug; 13(16):8425-8435. PubMed ID: 35858282
[TBL] [Abstract][Full Text] [Related]
29. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
Krawęcka A; Sobota A; Ivanišová E; Harangozo Ľ; Valková V; Zielińska E; Blicharz-Kania A; Zdybel B; Mildner-Szkudlarz S
Molecules; 2022 Sep; 27(19):. PubMed ID: 36234886
[TBL] [Abstract][Full Text] [Related]
30. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
Padalino L; Mastromatteo M; Lecce L; Spinelli S; Conte A; Del Nobile MA
Int J Food Sci Nutr; 2015 Mar; 66(2):148-58. PubMed ID: 25519246
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Stinging Nettle (
Krawęcka A; Sobota A; Pankiewicz U; Zielińska E; Zarzycki P
Molecules; 2021 Nov; 26(22):. PubMed ID: 34833998
[TBL] [Abstract][Full Text] [Related]
33. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes.
De Santis MA; Kosik O; Passmore D; Flagella Z; Shewry PR; Lovegrove A
Food Chem; 2018 Apr; 244():304-310. PubMed ID: 29120786
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. 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]
36. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics.
Dhiraj B; Prabhasankar P
Int J Food Sci; 2013; 2013():538070. PubMed ID: 26904601
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Use of purple durum wheat to produce naturally functional fresh and dry pasta.
Ficco DB; De Simone V; De Leonardis AM; Giovanniello V; Del Nobile MA; Padalino L; Lecce L; Borrelli GM; De Vita P
Food Chem; 2016 Aug; 205():187-95. PubMed ID: 27006230
[TBL] [Abstract][Full Text] [Related]
39. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
Ciccoritti R; Terracciano G; Cammerata A; Sgrulletta D; Del Frate V; Gazza L; Nocente F
Food Sci Technol Int; 2018 Apr; 24(3):242-250. PubMed ID: 29186998
[TBL] [Abstract][Full Text] [Related]
40. Pasta with unripe banana flour: physical, texture, and preference study.
Agama-Acevedo E; Islas-Hernandez JJ; Osorio-Díaz P; Rendón-Villalobos R; Utrilla-Coello RG; Angulo O; Bello-Pérez LA
J Food Sci; 2009 Aug; 74(6):S263-7. PubMed ID: 19723232
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
