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 *

245 related articles for article (PubMed ID: 33114122)

  • 1. Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications.
    Clemente A; Jimenez-Lopez JC
    Foods; 2020 Oct; 9(11):. PubMed ID: 33114122
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.
    Nartea A; Kuhalskaya A; Fanesi B; Orhotohwo OL; Susek K; Rocchetti L; Di Vittori V; Bitocchi E; Pacetti D; Papa R
    Compr Rev Food Sci Food Saf; 2023 May; 22(3):1953-1985. PubMed ID: 36992649
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
    Montemurro M; Coda R; Rizzello CG
    Foods; 2019 Apr; 8(4):. PubMed ID: 31003472
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review.
    Melini F; Melini V; Luziatelli F; Ruzzi M
    Compr Rev Food Sci Food Saf; 2017 Sep; 16(5):1101-1122. PubMed ID: 33371611
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.
    Schmidt HO; Oliveira VR
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444324
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.
    Cichońska P; Ziarno M
    Microorganisms; 2021 Dec; 10(1):. PubMed ID: 35056540
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Common beans as a source of food ingredients: Techno-functional and biological potential.
    Alfaro-Diaz A; Escobedo A; Luna-Vital DA; Castillo-Herrera G; Mojica L
    Compr Rev Food Sci Food Saf; 2023 Jul; 22(4):2910-2944. PubMed ID: 37182216
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with
    Toor BS; Kaur A; Sahota PP; Kaur J
    Food Technol Biotechnol; 2021 Dec; 59(4):530-542. PubMed ID: 35136376
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.
    Foschia M; Horstmann SW; Arendt EK; Zannini E
    Annu Rev Food Sci Technol; 2017 Feb; 8():75-96. PubMed ID: 28068489
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review.
    Garrido-Galand S; Asensio-Grau A; Calvo-Lerma J; Heredia A; Andrés A
    Food Res Int; 2021 Jul; 145():110398. PubMed ID: 34112401
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Legume cross-reactivity].
    Ibáñez MD; Martínez M; Sánchez JJ; Fernández-Caldas E
    Allergol Immunopathol (Madr); 2003; 31(3):151-61. PubMed ID: 12783766
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nutritional management of immediate hypersensitivity to legumes in vegetarians.
    Jardim-Botelho A; de Oliveira LCL; Motta-Franco J; Solé D
    Allergol Immunopathol (Madr); 2022; 50(S Pt 1):37-45. PubMed ID: 35747909
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry.
    Guo F; Danielski R; Santhiravel S; Shahidi F
    Antioxidants (Basel); 2024 May; 13(6):. PubMed ID: 38929075
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Defining Nutritional and Functional Niches of Legumes: A Call for Clarity to Distinguish a Future Role for Pulses in the Dietary Guidelines for Americans.
    Didinger C; Thompson HJ
    Nutrients; 2021 Mar; 13(4):. PubMed ID: 33801714
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of antinutritional factors on protein digestibility and amino acid availability in foods.
    Gilani GS; Cockell KA; Sepehr E
    J AOAC Int; 2005; 88(3):967-87. PubMed ID: 16001874
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours.
    Carboni AD; Martins GN; Castilho PC; Puppo MC; Ferrero C
    Foods; 2024 Aug; 13(17):. PubMed ID: 39272510
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Processing to improve the sustainability of chickpea as a functional food ingredient.
    Augustin MA; Chen JY; Ye JH
    J Sci Food Agric; 2024 Nov; 104(14):8397-8413. PubMed ID: 38619292
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Introduction to the Special Issue: Foods of Plant Origin.
    Sultanbawa Y; Netzel ME
    Foods; 2019 Nov; 8(11):. PubMed ID: 31698753
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Changing Landscape of Legume Products Available in Australian Supermarkets.
    Bielefeld D; Hughes J; Grafenauer S
    Nutrients; 2021 Sep; 13(9):. PubMed ID: 34579100
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.