236 related articles for article (PubMed ID: 28771262)
21. 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]
22. 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]
23. New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study.
Calasso M; Francavilla R; Cristofori F; De Angelis M; Gobbetti M
Nutrients; 2018 Dec; 10(12):. PubMed ID: 30513824
[TBL] [Abstract][Full Text] [Related]
24. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults.
Vanhatalo S; Dall'Asta M; Cossu M; Chiavaroli L; Francinelli V; Pede GD; Dodi R; Närväinen J; Antonini M; Goldoni M; Holopainen-Mantila U; Cas AD; Bonadonna R; Brighenti F; Poutanen K; Scazzina F
J Nutr; 2022 Apr; 152(4):994-1005. PubMed ID: 36967189
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
Hooper SD; Glahn RP; Cichy KA
Plant Foods Hum Nutr; 2019 Sep; 74(3):342-349. PubMed ID: 31177359
[TBL] [Abstract][Full Text] [Related]
27. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
Mystkowska I; Plażuk E; Szepeluk A; Dmitrowicz A
Sci Rep; 2024 Jun; 14(1):14643. PubMed ID: 38918421
[TBL] [Abstract][Full Text] [Related]
28. Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation.
Gibert A; Kruizinga AG; Neuhold S; Houben GF; Canela MA; Fasano A; Catassi C
Am J Clin Nutr; 2013 Jan; 97(1):109-16. PubMed ID: 23193005
[TBL] [Abstract][Full Text] [Related]
29. Nutritional composition of gluten-free food versus regular food sold in the Italian market.
Cornicelli M; Saba M; Machello N; Silano M; Neuhold S
Dig Liver Dis; 2018 Dec; 50(12):1305-1308. PubMed ID: 29857960
[TBL] [Abstract][Full Text] [Related]
30. Catering Gluten-Free When Simultaneously Using Wheat Flour.
Miller K; McGough N; Urwin H
J Food Prot; 2016 Feb; 79(2):282-7. PubMed ID: 26818989
[TBL] [Abstract][Full Text] [Related]
31. The Glycaemic and Insulinaemic Response of Pasta in Chinese and Indians Compared to Asian Carbohydrate Staples: Taking Spaghetti Back to Asia.
Camps SG; Lim J; Koh MXN; Henry CJ
Nutrients; 2021 Jan; 13(2):. PubMed ID: 33572918
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults.
Vanhatalo S; Dall'Asta M; Cossu M; Chiavaroli L; Francinelli V; Pede GD; Dodi R; Närväinen J; Antonini M; Goldoni M; Holopainen-Mantila U; Cas AD; Bonadonna R; Brighenti F; Poutanen K; Scazzina F
J Nutr; 2022 Apr; 152(4):994-1005. PubMed ID: 34669959
[TBL] [Abstract][Full Text] [Related]
34. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B
Rybicka I; Gliszczynska-Swiglo A
J Nutr Sci Vitaminol (Tokyo); 2017; 63(2):125-132. PubMed ID: 28552877
[TBL] [Abstract][Full Text] [Related]
35. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
Dogan IS; Yildiz O; Meral R
Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
[TBL] [Abstract][Full Text] [Related]
36. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
Palavecino PM; Ribotta PD; León AE; Bustos MC
J Sci Food Agric; 2019 Feb; 99(3):1351-1357. PubMed ID: 30094850
[TBL] [Abstract][Full Text] [Related]
37. Glycemic Response in Nonhuman Primates Fed Gluten-Free Rice Cakes Enriched with Soy, Pea, or Rice Protein and Its Correlation with Nutrient Composition.
Yang Y; Liu Q; Yue F
Nutrients; 2024 Jan; 16(2):. PubMed ID: 38257126
[TBL] [Abstract][Full Text] [Related]
38. Metabolic Profiling Reveals Differences in Plasma Concentrations of Arabinose and Xylose after Consumption of Fiber-Rich Pasta and Wheat Bread with Differential Rates of Systemic Appearance of Exogenous Glucose in Healthy Men.
Pantophlet AJ; Wopereis S; Eelderink C; Vonk RJ; Stroeve JH; Bijlsma S; van Stee L; Bobeldijk I; Priebe MG
J Nutr; 2017 Feb; 147(2):152-160. PubMed ID: 27927976
[TBL] [Abstract][Full Text] [Related]
39. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Collar C; Conte P; Fadda C; Piga A
Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
[TBL] [Abstract][Full Text] [Related]
40. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
Demir MK; Kutlu G; Yilmaz MT
J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
