BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

174 related articles for article (PubMed ID: 32635143)

  • 1. Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.
    Jaworska D; Królak M; Przybylski W; Jezewska-Zychowicz M
    Foods; 2020 Jul; 9(7):. PubMed ID: 32635143
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
    Espinosa-Solis V; Zamudio-Flores PB; Tirado-Gallegos JM; Ramírez-Mancinas S; Olivas-Orozco GI; Espino-Díaz M; Hernández-González M; García-Cano VG; Sánchez-Ortíz O; Buenrostro-Figueroa JJ; Baeza-Jiménez R
    Foods; 2019 Jul; 8(8):. PubMed ID: 31366054
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta.
    Nocente F; Natale C; Galassi E; Taddei F; Gazza L
    Foods; 2021 Feb; 10(3):. PubMed ID: 33652761
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.
    Karoui IJ; Terras DS; Yeddes W; Hammami M; Abderrabba M
    J Food Sci; 2023 Oct; 88(10):4001-4014. PubMed ID: 37676084
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Wheat bran stabilization and its use in the preparation of high-fiber pasta.
    Sudha ML; Ramasarma PR; Venkateswara Rao G
    Food Sci Technol Int; 2011 Feb; 17(1):47-53. PubMed ID: 21364045
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Functional properties of pasta enriched with variable cereal brans.
    Kaur G; Sharma S; Nagi HP; Dar BN
    J Food Sci Technol; 2012 Aug; 49(4):467-74. PubMed ID: 23904655
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?
    Foschia M; Peressini D; Sensidoni A; Brennan MA; Brennan CS
    Food Chem; 2015 Apr; 172():245-50. PubMed ID: 25442550
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks.
    Alsado C; Lopez-Aldana L; Chen L; Wismer W
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002156
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Oat bran but not a beta-glucan-enriched oat fraction enhances butyrate production in the large intestine of pigs.
    Knudsen KE; Jensen BB; Hansen I
    J Nutr; 1993 Jul; 123(7):1235-47. PubMed ID: 8391563
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran.
    Arildsen Jakobsen LM; Vuholm S; Aaslyng MD; Kristensen M; Sørensen KV; Raben A; Kehlet U
    Food Sci Nutr; 2014 Sep; 2(5):534-46. PubMed ID: 25473511
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.
    Padalino L; Mastromatteo M; Sepielli G; Nobile MAD
    Materials (Basel); 2011 Dec; 4(12):2119-2135. PubMed ID: 28824128
    [TBL] [Abstract][Full Text] [Related]  

  • 16.
    Costantini M; Summo C; Faccia M; Caponio F; Pasqualone A
    Molecules; 2021 Jul; 26(15):. PubMed ID: 34361595
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Oat beta-glucan increases bile acid excretion and a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects.
    Lia A; Hallmans G; Sandberg AS; Sundberg B; Aman P; Andersson H
    Am J Clin Nutr; 1995 Dec; 62(6):1245-51. PubMed ID: 7491888
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A; Sobota A; Zarzycki P
    Foods; 2022 Oct; 11(20):. PubMed ID: 37430964
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Brown Algae
    Ribeiro AR; Madeira T; Botelho G; Martins D; Ferreira RM; Silva AMS; Cardoso SM; Costa R
    Foods; 2022 May; 11(11):. PubMed ID: 35681311
    [No Abstract]   [Full Text] [Related]  

  • 20. Influence of Soft Kernel Texture on Fresh Durum Pasta.
    Murray JC; Kiszonas AM; Morris CF
    J Food Sci; 2018 Nov; 83(11):2812-2818. PubMed ID: 30320404
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.