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 *

172 related articles for article (PubMed ID: 31493705)

  • 21. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
    J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R; Drausinger J; Ottenschlaeger V; Jurackova K; Berghofer E
    Plant Foods Hum Nutr; 2010 Dec; 65(4):339-49. PubMed ID: 20972627
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Structure-quality relationship in commercial pasta: a molecular glimpse.
    Bonomi F; D'Egidio MG; Iametti S; Marengo M; Marti A; Pagani MA; Ragg EM
    Food Chem; 2012 Nov; 135(2):348-55. PubMed ID: 22868098
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. 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]  

  • 26. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.
    Lin Z; Geng DH; Qin W; Huang J; Wang L; Liu L; Tong LT
    Int J Biol Macromol; 2021 Jun; 181():390-397. PubMed ID: 33794237
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking.
    Zhu L; Wu G; Cheng L; Zhang H; Wang L; Qian H; Qi X
    Food Chem; 2020 Jun; 316():126262. PubMed ID: 32058191
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
    J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of cooking temperature on cooked pasta quality and sustainability.
    Cimini A; Cibelli M; Taddei AR; Moresi M
    J Sci Food Agric; 2021 Sep; 101(12):4946-4958. PubMed ID: 33543478
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS; Bosmans GM; Delcour JA
    J Agric Food Chem; 2014 Jun; 62(24):5682-9. PubMed ID: 24863875
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. 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]  

  • 33. 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]  

  • 34. Process conditions affect starch structure and its interactions with proteins in rice pasta.
    Barbiroli A; Bonomi F; Casiraghi MC; Iametti S; Pagani MA; Marti A
    Carbohydr Polym; 2013 Feb; 92(2):1865-72. PubMed ID: 23399230
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.
    Tamura M; Singh J; Kaur L; Ogawa Y
    Food Chem; 2016 Jan; 191():98-104. PubMed ID: 26258707
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta.
    Wang L; Duan W; Zhou S; Qian H; Zhang H; Qi X
    Food Chem; 2016 Aug; 204():320-325. PubMed ID: 26988508
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Changes in protein structural characteristics upon processing of gluten-free millet pasta.
    Tyl C; Marti A; Ismail BP
    Food Chem; 2020 Oct; 327():127052. PubMed ID: 32446025
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.