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 *

263 related articles for article (PubMed ID: 31003472)

  • 1. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
    Montemurro M; Coda R; Rizzello CG
    Foods; 2019 Apr; 8(4):. PubMed ID: 31003472
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.
    Hoehnel A; Bez J; Petersen IL; Amarowicz R; Juśkiewicz J; Zannini E; Arendt EK
    J Sci Food Agric; 2022 Sep; 102(12):5000-5010. PubMed ID: 33314156
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.
    De Pasquale I; Verni M; Verardo V; Gómez-Caravaca AM; Rizzello CG
    Foods; 2021 Jan; 10(1):. PubMed ID: 33477574
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L; Montemurro M; Pontonio E; Verni M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2018 Aug; 279():14-25. PubMed ID: 29715603
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
    Torres A; Frias J; Granito M; Vidal-Valverde C
    J Agric Food Chem; 2006 Sep; 54(18):6685-91. PubMed ID: 16939327
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
    Montemurro M; Pontonio E; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2019 Aug; 302():47-58. PubMed ID: 30115372
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG; Montemurro M; Gobbetti M
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta.
    Schettino R; Pontonio E; Rizzello CG
    Foods; 2019 Nov; 8(12):. PubMed ID: 31766601
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria.
    Schettino R; Pontonio E; Gobbetti M; Rizzello CG
    Microorganisms; 2020 Aug; 8(9):. PubMed ID: 32872647
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
    Mamhoud A; Nionelli L; Bouzaine T; Hamdi M; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2016 May; 225():9-19. PubMed ID: 26974248
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG; Verni M; Koivula H; Montemurro M; Seppa L; Kemell M; Katina K; Coda R; Gobbetti M
    Food Funct; 2017 Feb; 8(2):860-871. PubMed ID: 28128388
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications.
    Petrova P; Petrov K
    Nutrients; 2020 Apr; 12(4):. PubMed ID: 32316499
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.
    Carcea M; Narducci V; Turfani V; Giannini V
    Foods; 2017 Sep; 6(9):. PubMed ID: 28892013
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
    De Pasquale I; Pontonio E; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2020 Mar; 316():108426. PubMed ID: 31722270
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation.
    Curiel JA; Coda R; Centomani I; Summo C; Gobbetti M; Rizzello CG
    Int J Food Microbiol; 2015 Mar; 196():51-61. PubMed ID: 25522057
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours.
    Pontonio E; Raho S; Dingeo C; Centrone D; Carofiglio VE; Rizzello CG
    Front Microbiol; 2020; 11():1664. PubMed ID: 32765471
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.
    Pontonio E; Arora K; Dingeo C; Carafa I; Celano G; Scarpino V; Genot B; Gobbetti M; Di Cagno R
    Front Microbiol; 2021; 12():674413. PubMed ID: 34322100
    [TBL] [Abstract][Full Text] [Related]  

  • 20. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods.
    Pontonio E; Rizzello CG; Di Cagno R; Dousset X; Clément H; Filannino P; Onno B; Gobbetti M
    Int J Food Microbiol; 2016 Dec; 239():44-53. PubMed ID: 27460169
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.