366 related articles for article (PubMed ID: 28193436)
1. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
Ciccoritti R; Taddei F; Nicoletti I; Gazza L; Corradini D; D'Egidio MG; Martini D
Food Chem; 2017 Jun; 225():77-86. PubMed ID: 28193436
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.
Martini D; Ciccoritti R; Nicoletti I; Nocente F; Corradini D; D'Egidio MG; Taddei F
Int J Food Sci Nutr; 2018 Feb; 69(1):24-32. PubMed ID: 28635340
[TBL] [Abstract][Full Text] [Related]
5. Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.
De Vita P; Platani C; Fragasso M; Ficco DBM; Colecchia SA; Del Nobile MA; Padalino L; Di Gennaro S; Petrozza A
Food Chem; 2017 Jan; 214():374-382. PubMed ID: 27507488
[TBL] [Abstract][Full Text] [Related]
6. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
Anunciação PC; Cardoso LM; Gomes JVP; Della Lucia CM; Carvalho CWP; Galdeano MC; Queiroz VAV; Alfenas RCG; Martino HSD; Pinheiro-Sant'Ana HM
Food Chem; 2017 Apr; 221():984-989. PubMed ID: 27979303
[TBL] [Abstract][Full Text] [Related]
7. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.
Laus MN; Soccio M; Alfarano M; Pasqualone A; Lenucci MS; Di Miceli G; Pastore D
Food Chem; 2017 Apr; 221():278-288. PubMed ID: 27979203
[TBL] [Abstract][Full Text] [Related]
8. Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2.
Zhang GL; Zhou PC; Gong YL; Li XM; Yan Y; Rasheed A; Ibba MI; Gou JY
Food Chem; 2022 Aug; 385():132634. PubMed ID: 35278737
[TBL] [Abstract][Full Text] [Related]
9. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
Makowska A; Polcyn A; Chudy S; Michniewicz J
Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions.
Cammerata A; Laddomada B; Milano F; Camerlengo F; Bonarrigo M; Masci S; Sestili F
Foods; 2021 Nov; 10(11):. PubMed ID: 34829105
[TBL] [Abstract][Full Text] [Related]
12. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.
Armellini R; Peinado I; Pittia P; Scampicchio M; Heredia A; Andres A
Food Chem; 2018 Jul; 254():55-63. PubMed ID: 29548471
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
[TBL] [Abstract][Full Text] [Related]
15. Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.
Beleggia R; Menga V; Platani C; Nigro F; Fragasso M; Fares C
J Sci Food Agric; 2016 Jul; 96(9):3032-41. PubMed ID: 26403803
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients.
Ciudad-Mulero M; Barros L; Fernandes Â; C F R Ferreira I; Callejo MJ; Matallana-González MC; Fernández-Ruiz V; Morales P; Carrillo JM
Nutrients; 2020 Feb; 12(2):. PubMed ID: 32079210
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
[TBL] [Abstract][Full Text] [Related]
19. Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility.
Dodi R; Bresciani L; Biasini B; Cossu M; Scazzina F; Taddei F; D'Egidio MG; Dall'Asta M; Martini D
Foods; 2021 Apr; 10(5):. PubMed ID: 33922161
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
