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 *

210 related articles for article (PubMed ID: 31478001)

  • 1. The influence of
    Lisiecka K; Wójtowicz A; Dziki D; Gawlik-Dziki U
    J Food Sci Technol; 2019 Sep; 56(9):4311-4322. PubMed ID: 31478001
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products.
    Wójtowicz A; Oniszczuk A; Kasprzak K; Olech M; Mitrus M; Oniszczuk T
    Food Chem; 2020 Mar; 309():125673. PubMed ID: 31784073
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM; Hung YC; McWatters K
    J Food Sci; 2011; 76(1):E40-7. PubMed ID: 21535674
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
    Sujka K; Cacak-Pietrzak G; Sułek A; Murgrabia K; Dziki D
    Molecules; 2022 Jun; 27(13):. PubMed ID: 35807310
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Banana Powder as an Additive to Common Wheat Pasta.
    Biernacka B; Dziki D; Różyło R; Gawlik-Dziki U
    Foods; 2020 Jan; 9(1):. PubMed ID: 31948070
    [TBL] [Abstract][Full Text] [Related]  

  • 6.
    Cacak-Pietrzak G; Różyło R; Dziki D; Gawlik-Dziki U; Sułek A; Biernacka B
    Foods; 2019 Aug; 8(8):. PubMed ID: 31426333
    [No Abstract]   [Full Text] [Related]  

  • 7. 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]  

  • 8. Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.
    Krawęcka A; Sobota A; Sykut-Domańska E
    Foods; 2020 Oct; 9(10):. PubMed ID: 33028017
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D; Sobota A; Kozłowicz K; Zarzycki P
    Acta Sci Pol Technol Aliment; 2019; 18(4):439-451. PubMed ID: 31930794
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti.
    Gasparre N; Betoret E; Rosell CM
    Plant Foods Hum Nutr; 2019 Dec; 74(4):481-488. PubMed ID: 31418122
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.
    Biernacka B; Dziki D; Gawlik-Dziki U
    Molecules; 2022 Jul; 27(14):. PubMed ID: 35889368
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ; Gualberto DG; Weber CW
    Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In Vitro Antioxidant, Antithrombotic, Antiatherogenic and Antidiabetic Activities of Urtica dioica, Sideritis euboea and Cistus creticus Water Extracts and Investigation of Pasta Fortification with the Most Bioactive One.
    Vasiliki G; Charalampia D; Haralabos KC
    Curr Pharm Biotechnol; 2019; 20(10):874-880. PubMed ID: 30919774
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Silkworm pupae derivatives as source of high value protein intended for pasta fortification.
    Piazza L; Ratti S; Girotto F; Cappellozza S
    J Food Sci; 2023 Jan; 88(1):341-355. PubMed ID: 36524688
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Cistus incanus from Strandja Mountain as a Source of Bioactive Antioxidants.
    Dimcheva V; Karsheva M
    Plants (Basel); 2018 Jan; 7(1):. PubMed ID: 29373566
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.
    Axentii M; Stroe SG; Codină GG
    Foods; 2023 Apr; 12(9):. PubMed ID: 37174312
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties.
    Biernacka B; Dziki D; Różyło R; Gawlik-Dziki U; Nowak R; Pietrzak W
    Molecules; 2023 Oct; 28(20):. PubMed ID: 37894676
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.
    Saleh M; Lee Y; Obeidat H
    J Texture Stud; 2018 Oct; 49(5):512-519. PubMed ID: 29283180
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS; Ribotta PD; Añón MC; León AE
    Food Sci Technol Int; 2014 Mar; 20(2):127-35. PubMed ID: 23733824
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.