BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

182 related articles for article (PubMed ID: 27074432)

  • 1. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
    Bouasla A; Wójtowicz A; Zidoune MN; Olech M; Nowak R; Mitrus M; Oniszczuk A
    J Food Sci; 2016 May; 81(5):C1070-9. PubMed ID: 27074432
    [TBL] [Abstract][Full Text] [Related]  

  • 2. High-protein rice flour in the development of gluten-free pasta.
    Marana AIS; Morris A; Prinyawiwatkul W; Xu Z; King JM
    J Food Sci; 2023 Apr; 88(4):1268-1279. PubMed ID: 36919247
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta.
    Oniszczuk A; Kasprzak K; Wójtowicz A; Oniszczuk T; Olech M
    Molecules; 2019 Apr; 24(7):. PubMed ID: 30939737
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M; Wójtowicz A
    Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.
    Bouasla A; Wójtowicz A
    Foods; 2019 Oct; 8(10):. PubMed ID: 31615084
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.
    Wójtowicz A; Mościcki L
    J Food Sci; 2009 Jun; 74(5):E226-33. PubMed ID: 19646037
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S; Koksel F
    J Food Sci; 2020 Sep; 85(9):2688-2698. PubMed ID: 32856311
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products.
    Wójtowicz A; Oniszczuk A; Kasprzak K; Olech M; Mitrus M; Oniszczuk T
    Food Chem; 2020 Mar; 309():125673. PubMed ID: 31784073
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta.
    Wang L; Duan W; Zhou S; Qian H; Zhang H; Qi X
    Food Chem; 2016 Aug; 204():320-325. PubMed ID: 26988508
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R; Drausinger J; Ottenschlaeger V; Jurackova K; Berghofer E
    Plant Foods Hum Nutr; 2010 Dec; 65(4):339-49. PubMed ID: 20972627
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
    Rocchetti G; Lucini L; Chiodelli G; Giuberti G; Montesano D; Masoero F; Trevisan M
    Food Res Int; 2017 Oct; 100(Pt 2):69-77. PubMed ID: 28888460
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
    Arribas C; Cabellos B; Sánchez C; Cuadrado C; Guillamón E; Pedrosa MM
    Food Funct; 2017 Oct; 8(10):3654-3663. PubMed ID: 28914314
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study.
    Marti A; Ragg EM; Pagani MA
    Food Chem; 2018 Nov; 266():17-23. PubMed ID: 30381172
    [TBL] [Abstract][Full Text] [Related]  

  • 15. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality.
    Bresciani A; Giordano D; Vanara F; Blandino M; Marti A
    Food Chem; 2021 Aug; 353():129489. PubMed ID: 33714114
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of okra (
    Chan DS; Wang ST; Chen MY; Sung WC
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Gluten-free pasta as an alternative in the diet of patients with celiac disease.
    Norma VM; García-Zepeda RA; Mitzy Belén OH; Morales-Guerrero JC
    J Food Sci; 2024 Jun; 89(6):3384-3399. PubMed ID: 38660933
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
    Giuberti G; Gallo A; Cerioli C; Fortunati P; Masoero F
    Food Chem; 2015 May; 175():43-9. PubMed ID: 25577049
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilization of quinoa flour (
    Demir B; Bilgiçli N
    Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.