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 *

168 related articles for article (PubMed ID: 33314156)

  • 21. Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation.
    Çabuk B; Yılmaz B
    J Food Sci Technol; 2020 Jul; 57(7):2750-2757. PubMed ID: 32549625
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.
    De Pasquale I; Verni M; Verardo V; Gómez-Caravaca AM; Rizzello CG
    Foods; 2021 Jan; 10(1):. PubMed ID: 33477574
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. [Development and technological transfer of functional pastas extended with legumes].
    Granito M; Ascanio V
    Arch Latinoam Nutr; 2009 Mar; 59(1):71-7. PubMed ID: 19480347
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
    Michalak-Majewska M; Teterycz D; Muszyński S; Radzki W; Sykut-Domańska E
    PLoS One; 2020; 15(1):e0227942. PubMed ID: 31986166
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
    Zarroug Y; Djebali K; Sfayhi D; Khemakhem M; Boulares M; El Felah M; Mnasser H; Kharrat M
    J Food Sci; 2022 Jan; 87(1):68-79. PubMed ID: 34940975
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.
    Monteiro ML; Mársico ET; Soares MS; Magalhães AO; Canto AC; Costa-Lima BR; Alvares TS; Conte CA
    PLoS One; 2016; 11(12):e0168270. PubMed ID: 27973565
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
    Martin A; Schmidt V; Osen R; Bez J; Ortner E; Mittermaier S
    J Sci Food Agric; 2022 Sep; 102(12):5011-5021. PubMed ID: 33349965
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta.
    Yaver E; Bilgiçli N
    Food Chem; 2021 Apr; 357():129758. PubMed ID: 33872865
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch.
    Sissons M; Cutillo S; Egan N; Farahnaky A; Gadaleta A
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429241
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A; Collar C
    J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.
    Naji-Tabasi S; Niazmand R; Modiri-Dovom A
    J Food Sci; 2021 Jun; 86(6):2288-2299. PubMed ID: 34028008
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
    Kolarič L; Minarovičová L; Lauková M; Karovičová J; Kohajdová Z
    J Texture Stud; 2020 Jun; 51(3):464-474. PubMed ID: 31603534
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. 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]  

  • 37. Utilization of quinoa flour (
    Demir B; Bilgiçli N
    Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE; Bello-Pérez LA; Agama-Acevedo E; Alvarez-Ramirez J
    Food Chem; 2021 Oct; 360():129993. PubMed ID: 33984560
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Processing a 100% legume pasta in a classical extruder without agglomeration during mixing.
    Laleg K; Cassan D; Abecassis J; Micard V
    J Food Sci; 2021 Mar; 86(3):724-729. PubMed ID: 33533024
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L; Mastromatteo M; Lecce L; Spinelli S; Conte A; Del Nobile MA
    Int J Food Sci Nutr; 2015 May; 66(3):266-74. PubMed ID: 25666412
    [TBL] [Abstract][Full Text] [Related]  

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