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 *

369 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]
    of 19.