302 related articles for article (PubMed ID: 34028008)
21. Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation.
Teterycz D; Sobota A; Przygodzka D; Łysakowska P
PLoS One; 2021; 16(3):e0248790. PubMed ID: 33735229
[TBL] [Abstract][Full Text] [Related]
22. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Rizzello CG; Verni M; Koivula H; Montemurro M; Seppa L; Kemell M; Katina K; Coda R; Gobbetti M
Food Funct; 2017 Feb; 8(2):860-871. PubMed ID: 28128388
[TBL] [Abstract][Full Text] [Related]
23. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
Torres A; Frias J; Granito M; Vidal-Valverde C
J Agric Food Chem; 2006 Sep; 54(18):6685-91. PubMed ID: 16939327
[TBL] [Abstract][Full Text] [Related]
24. Stinging Nettle (
Krawęcka A; Sobota A; Pankiewicz U; Zielińska E; Zarzycki P
Molecules; 2021 Nov; 26(22):. PubMed ID: 34833998
[TBL] [Abstract][Full Text] [Related]
25. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
Giczewska A; Borowska J
Nahrung; 2004 Apr; 48(2):116-22. PubMed ID: 15146968
[TBL] [Abstract][Full Text] [Related]
26. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
Sujka K; Cacak-Pietrzak G; Sułek A; Murgrabia K; Dziki D
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807310
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. 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]
29. Baking properties and biochemical composition of wheat flour with bran and shorts.
Kaprelyants L; Fedosov S; Zhygunov D
J Sci Food Agric; 2013 Nov; 93(14):3611-6. PubMed ID: 23893333
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties.
Bchir B; Karoui R; Danthine S; Blecker C; Besbes S; Attia H
Foods; 2022 May; 11(10):. PubMed ID: 35626963
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. 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]
35. Nutritional and physicochemical characteristics of dietary fiber enriched pasta.
Tudorica CM; Kuri V; Brennan CS
J Agric Food Chem; 2002 Jan; 50(2):347-56. PubMed ID: 11782206
[TBL] [Abstract][Full Text] [Related]
36. Pasta quality as impacted by the type of flour and starch and the level of egg addition.
Saleh M; Al-Ismail K; Ajo R
J Texture Stud; 2017 Oct; 48(5):370-381. PubMed ID: 28967218
[TBL] [Abstract][Full Text] [Related]
37. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.
Reyes-Pérez F; Salazar-García MG; Romero-Baranzini AL; Islas-Rubio AR; Ramírez-Wong B
Plant Foods Hum Nutr; 2013 Mar; 68(1):52-6. PubMed ID: 23359085
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
Gałkowska D; Witczak T; Pycia K
Molecules; 2022 Dec; 27(23):. PubMed ID: 36500707
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]