173 related articles for article (PubMed ID: 29063352)
1. Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.
Camelo-Méndez GA; Flores-Silva PC; Agama-Acevedo E; Bello-Pérez LA
Plant Foods Hum Nutr; 2017 Dec; 72(4):411-417. PubMed ID: 29063352
[TBL] [Abstract][Full Text] [Related]
2. Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics.
Camelo-Méndez GA; Tovar J; Bello-Pérez LA
J Food Sci Technol; 2018 Jul; 55(7):2739-2748. PubMed ID: 30042590
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of phenolic profile and antioxidant capacity in gluten-free flours.
Rocchetti G; Chiodelli G; Giuberti G; Masoero F; Trevisan M; Lucini L
Food Chem; 2017 Aug; 228():367-373. PubMed ID: 28317736
[TBL] [Abstract][Full Text] [Related]
4. Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.
Camelo-Méndez GA; Agama-Acevedo E; Rosell CM; de J Perea-Flores M; Bello-Pérez LA
Food Chem; 2018 Oct; 263():201-207. PubMed ID: 29784308
[TBL] [Abstract][Full Text] [Related]
5. Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.
Rocchetti G; Lucini L; Chiodelli G; Giuberti G; Gallo A; Masoero F; Trevisan M
Food Res Int; 2017 Jul; 97():78-86. PubMed ID: 28578068
[TBL] [Abstract][Full Text] [Related]
6. Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour.
Oniszczuk A; Widelska G; Wójtowicz A; Oniszczuk T; Wojtunik-Kulesza K; Dib A; Matwijczuk A
Molecules; 2019 Jul; 24(14):. PubMed ID: 31323897
[TBL] [Abstract][Full Text] [Related]
7. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
Flores-Silva PC; Rodriguez-Ambriz SL; Bello-Pérez LA
J Food Sci; 2015 May; 80(5):C961-6. PubMed ID: 25866197
[TBL] [Abstract][Full Text] [Related]
8. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.
Chavarín-Martínez CD; Gutiérrez-Dorado R; Perales-Sánchez JXK; Cuevas-Rodríguez EO; Milán-Carrillo J; Reyes-Moreno C
Plant Foods Hum Nutr; 2019 Jun; 74(2):192-199. PubMed ID: 30737612
[TBL] [Abstract][Full Text] [Related]
9. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
Ferreira SM; de Mello AP; de Caldas Rosa dos Anjos M; Krüger CC; Azoubel PM; de Oliveira Alves MA
Food Chem; 2016 Jan; 191():147-51. PubMed ID: 26258714
[TBL] [Abstract][Full Text] [Related]
10.
Costantini M; Summo C; Faccia M; Caponio F; Pasqualone A
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361595
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.
Sęczyk Ł; Świeca M; Gawlik-Dziki U
Acta Sci Pol Technol Aliment; 2015; 14(1):29-36. PubMed ID: 28068017
[TBL] [Abstract][Full Text] [Related]
13. Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours.
Amador-Rodríguez KY; Martínez-Bustos F; Silos-Espino H
Plant Foods Hum Nutr; 2019 Jun; 74(2):241-246. PubMed ID: 31001726
[TBL] [Abstract][Full Text] [Related]
14. Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties.
Rocchetti G; Lucini L; Rodriguez JML; Barba FJ; Giuberti G
Food Chem; 2019 Jan; 271():157-164. PubMed ID: 30236661
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.
Zilić S; Serpen A; Akıllıoğlu G; Gökmen V; Vančetović J
J Agric Food Chem; 2012 Feb; 60(5):1224-31. PubMed ID: 22248075
[TBL] [Abstract][Full Text] [Related]
19. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
Beta T; Hwang T
Food Chem; 2018 Apr; 246():58-64. PubMed ID: 29291878
[TBL] [Abstract][Full Text] [Related]
20. Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.
Vázquez-Carrillo MG; Aparicio-Eusebio LA; Salinas-Moreno Y; Buendía-Gonzalez MO; Santiago-Ramos D
Plant Foods Hum Nutr; 2018 Dec; 73(4):321-327. PubMed ID: 30284109
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]