648 related articles for article (PubMed ID: 31177359)
1. 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]
2. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Khan I; Yousif AM; Johnson SK; Gamlath S
J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
[TBL] [Abstract][Full Text] [Related]
3. Acceptability and characterization of extruded pinto, navy and black beans.
Simons CW; Hall C; Tulbek M; Mendis M; Heck T; Ogunyemi S
J Sci Food Agric; 2015 Aug; 95(11):2287-91. PubMed ID: 25298221
[TBL] [Abstract][Full Text] [Related]
4. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).
Wiesinger JA; Cichy KA; Glahn RP; Grusak MA; Brick MA; Thompson HJ; Tako E
J Agric Food Chem; 2016 Nov; 64(45):8592-8603. PubMed ID: 27754657
[TBL] [Abstract][Full Text] [Related]
5. Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds.
Choe U; Osorno JM; Ohm JB; Chen B; Rao J
Food Chem; 2022 Jul; 382():132570. PubMed ID: 35245760
[TBL] [Abstract][Full Text] [Related]
6. High-protein rice flour in the development of gluten-free pasta.
Marana AIS; Morris A; Prinyawiwatkul W; Xu Z; King JM
J Food Sci; 2023 Apr; 88(4):1268-1279. PubMed ID: 36919247
[TBL] [Abstract][Full Text] [Related]
7. [Development and technological transfer of functional pastas extended with legumes].
Granito M; Ascanio V
Arch Latinoam Nutr; 2009 Mar; 59(1):71-7. PubMed ID: 19480347
[TBL] [Abstract][Full Text] [Related]
8. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
Pietrysiak E; Zhu Y; Gu BJ; Ganjyal GM
J Food Sci; 2020 Jul; 85(7):2134-2142. PubMed ID: 32506502
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
Giczewska A; Borowska J
Nahrung; 2004 Apr; 48(2):116-22. PubMed ID: 15146968
[TBL] [Abstract][Full Text] [Related]
11. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
Espinosa-Ramírez J; Mariscal-Moreno RM; Chuck-Hernández C; Serna-Saldivar SO; Espiricueta-Candelaria RS
J Food Sci; 2022 Sep; 87(9):3766-3780. PubMed ID: 35904200
[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. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
Giuberti G; Gallo A; Cerioli C; Fortunati P; Masoero F
Food Chem; 2015 May; 175():43-9. PubMed ID: 25577049
[TBL] [Abstract][Full Text] [Related]
14. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility.
Gangola MP; Ramadoss BR; Jaiswal S; Chan C; Mollard R; Fabek H; Tulbek M; Jones P; Sanchez-Hernandez D; Anderson GH; Chibbar RN
Food Chem; 2021 Jul; 349():129167. PubMed ID: 33567351
[TBL] [Abstract][Full Text] [Related]
15. A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics.
Bharath Kumar S; Prabhasankar P
Food Chem; 2015 Aug; 180():124-132. PubMed ID: 25766809
[TBL] [Abstract][Full Text] [Related]
16. [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products].
Maradudin MS; Simakova IV; Eliseev YY; Strizhevskaya VN
Vopr Pitan; 2024; 93(1):125-134. PubMed ID: 38555617
[TBL] [Abstract][Full Text] [Related]
17. Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela.
Hooper SD; Bassett A; Sadohara R; Cichy KA
J Food Sci; 2021 Sep; 86(9):3975-3986. PubMed ID: 34392534
[TBL] [Abstract][Full Text] [Related]
18. Effect of fermentation and autoclaving on dietary fiber fractions and antinutritional factors of beans (Phaseolus vulgaris L.).
Martín-Cabrejas MA; Sanfiz B; Vidal A; Mollá E; Esteban R; López-Andréu FJ
J Agric Food Chem; 2004 Jan; 52(2):261-6. PubMed ID: 14733506
[TBL] [Abstract][Full Text] [Related]
19. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
Kim S; Lee JW; Heo Y; Moon B
J Food Sci; 2016 Apr; 81(4):C835-40. PubMed ID: 26919287
[TBL] [Abstract][Full Text] [Related]
20. Quality and nutritional properties of pasta products enriched with immature wheat grain.
Casiraghi MC; Pagani MA; Erba D; Marti A; Cecchini C; D'Egidio MG
Int J Food Sci Nutr; 2013 Aug; 64(5):544-50. PubMed ID: 23373796
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
