BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

222 related articles for article (PubMed ID: 29784308)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.
    Patiño-Rodríguez O; Agama-Acevedo E; Pacheco-Vargas G; Alvarez-Ramirez J; Bello-Pérez LA
    Food Chem; 2019 Nov; 298():125085. PubMed ID: 31260951
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.
    Zou W; Sissons M; Gidley MJ; Gilbert RG; Warren FJ
    Food Chem; 2015 Dec; 188():559-68. PubMed ID: 26041231
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of chickpea flour and its addition levels on quality and
    Suo X; Dall'Asta M; Giuberti G; Minucciani M; Wang Z; Vittadini E
    Int J Food Sci Nutr; 2022 Aug; 73(5):600-609. PubMed ID: 35168444
    [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.
    Costantini M; Summo C; Faccia M; Caponio F; Pasqualone A
    Molecules; 2021 Jul; 26(15):. PubMed ID: 34361595
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structural properties and digestion of green banana flour as a functional ingredient in pasta.
    Zheng Z; Stanley R; Gidley MJ; Dhital S
    Food Funct; 2016 Feb; 7(2):771-80. PubMed ID: 26632017
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
    Garcia-Valle DE; Bello-Perez LA; Tovar J
    J Sci Food Agric; 2021 May; 101(7):2869-2876. PubMed ID: 33155278
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.
    Arribas C; Cabellos B; Guillamón E; Pedrosa MM
    Food Funct; 2020 Sep; 11(9):7913-7924. PubMed ID: 32815934
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.
    Marti A; Abbasi Parizad P; Marengo M; Erba D; Pagani MA; Casiraghi MC
    J Food Sci; 2017 Apr; 82(4):1012-1019. PubMed ID: 28272804
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of fibre fortification of low FODMAP pasta.
    Atzler JJ; Crofton EC; Sahin AW; Ispiryan L; Gallagher E; Zannini E; Arendt EK
    Int J Food Sci Nutr; 2024 May; 75(3):293-305. PubMed ID: 38225882
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE; Bello-Pérez LA; Agama-Acevedo E; Alvarez-Ramirez J
    Food Chem; 2021 Oct; 360():129993. PubMed ID: 33984560
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritional and physicochemical characteristics of dietary fiber enriched pasta.
    Tudorica CM; Kuri V; Brennan CS
    J Agric Food Chem; 2002 Jan; 50(2):347-56. PubMed ID: 11782206
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.