283 related articles for article (PubMed ID: 25940450)
1. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.
Pasini G; Greco F; Cremonini MA; Brandolini A; Consonni R; Gussoni M
J Agric Food Chem; 2015 May; 63(20):5072-82. PubMed ID: 25940450
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
Stuknytė M; Cattaneo S; Pagani MA; Marti A; Micard V; Hogenboom J; De Noni I
Food Chem; 2014 Apr; 149():40-6. PubMed ID: 24295674
[TBL] [Abstract][Full Text] [Related]
7. Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature.
Greffeuille V; Marsset-Baglieri A; Molinari N; Cassan D; Sutra T; Avignon A; Micard V
Food Funct; 2015 Sep; 6(9):2996-3005. PubMed ID: 26190153
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.
Marti A; Abbasi Parizad P; Marengo M; Erba D; Pagani MA; Casiraghi MC
J Food Sci; 2017 Apr; 82(4):1012-1019. PubMed ID: 28272804
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Protein enriched pasta: structure and digestibility of its protein network.
Laleg K; Barron C; Santé-Lhoutellier V; Walrand S; Micard V
Food Funct; 2016 Feb; 7(2):1196-207. PubMed ID: 26829164
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Digestibility of pasta made with three wheat types: a preliminary study.
Simonato B; Curioni A; Pasini G
Food Chem; 2015 May; 174():219-25. PubMed ID: 25529673
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Structural properties and digestion of green banana flour as a functional ingredient in pasta.
Zheng Z; Stanley R; Gidley MJ; Dhital S
Food Funct; 2016 Feb; 7(2):771-80. PubMed ID: 26632017
[TBL] [Abstract][Full Text] [Related]
16. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta.
Desai AS; Brennan MA; Guo X; Zeng XA; Brennan CS
Molecules; 2019 Feb; 24(5):. PubMed ID: 30818770
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. 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]
[Next] [New Search]