BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 32815934)

  • 1. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.
    Arribas C; Cabellos B; Guillamón E; Pedrosa MM
    Food Funct; 2020 Sep; 11(9):7913-7924. PubMed ID: 32815934
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
    Arribas C; Cabellos B; Sánchez C; Cuadrado C; Guillamón E; Pedrosa MM
    Food Funct; 2017 Oct; 8(10):3654-3663. PubMed ID: 28914314
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.
    Arribas C; Cabellos B; Cuadrado C; Guillamón E; Pedrosa MM
    Foods; 2020 Apr; 9(4):. PubMed ID: 32252323
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M; Beraldo P; Peressini D
    J Sci Food Agric; 2017 Jan; 97(2):572-577. PubMed ID: 27098055
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł; Świeca M; Gawlik-Dziki U
    Food Chem; 2016 Mar; 194():637-42. PubMed ID: 26471602
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.
    Patiño-Rodríguez O; Agama-Acevedo E; Pacheco-Vargas G; Alvarez-Ramirez J; Bello-Pérez LA
    Food Chem; 2019 Nov; 298():125085. PubMed ID: 31260951
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.
    Benković M; Belščak-Cvitanović A; Bauman I; Komes D; Srečec S
    Food Res Int; 2017 Oct; 100(Pt 2):211-218. PubMed ID: 28888443
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.
    Ozcan MM; Arslan D; Gökçalik H
    Int J Food Sci Nutr; 2007 Dec; 58(8):652-8. PubMed ID: 17852490
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity.
    Arribas C; Pereira E; Barros L; Alves MJ; Calhelha RC; Guillamón E; Pedrosa MM; Ferreira ICFR
    Food Chem; 2019 Sep; 292():304-313. PubMed ID: 31054679
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM; de Mello AP; de Caldas Rosa dos Anjos M; Krüger CC; Azoubel PM; de Oliveira Alves MA
    Food Chem; 2016 Jan; 191():147-51. PubMed ID: 26258714
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber.
    Gong X; Li J; Liu Z; Xu X; Wang A; Nie M; Lin R; Tian Y; Zhang X; Wang L; Liu L; Li Y; Wang F; Tong LT
    Int J Biol Macromol; 2024 Jun; 272(Pt 1):132779. PubMed ID: 38825268
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.
    Srour N; Daroub H; Toufeili I; Olabi A
    J Sci Food Agric; 2016 Jul; 96(9):3047-57. PubMed ID: 26416256
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.
    Arribas C; Cabellos B; Cuadrado C; Guillamón E; M Pedrosa M
    Foods; 2019 Sep; 8(9):. PubMed ID: 31480711
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.