133 related articles for article (PubMed ID: 34564205)
21. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.
Laus MN; Soccio M; Alfarano M; Pasqualone A; Lenucci MS; Di Miceli G; Pastore D
Food Chem; 2017 Apr; 221():278-288. PubMed ID: 27979203
[TBL] [Abstract][Full Text] [Related]
22. Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making.
Bobryk-Mamczarz A; Kiełtyka-Dadasiewicz A; Rachoń L
Foods; 2021 Feb; 10(2):. PubMed ID: 33669665
[TBL] [Abstract][Full Text] [Related]
23. Molecular techniques for the detection of granary weevil (Sitophilus granarius L.) in wheat and flour.
Obrepalska-Steplowska A; Nowaczyk K; Holysz M; Gawlak M; Nawrot J
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Oct; 25(10):1179-88. PubMed ID: 18608514
[TBL] [Abstract][Full Text] [Related]
24. From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel--a pilot study.
Cubadda F; Raggi A; Zanasi F; Carcea M
Food Addit Contam; 2003 Apr; 20(4):353-60. PubMed ID: 12775477
[TBL] [Abstract][Full Text] [Related]
25. Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures.
Giannetti V; Boccacci Mariani M; Marini F; Biancolillo A
Talanta; 2021 Apr; 225():121955. PubMed ID: 33592710
[TBL] [Abstract][Full Text] [Related]
26. Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.
Carcea M; Narducci V; Turfani V; Giannini V
Foods; 2017 Sep; 6(9):. PubMed ID: 28892013
[TBL] [Abstract][Full Text] [Related]
27. Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum).
Acquistucci R; Aureli G; Codianni P; Colonna M; Galterio G
Nahrung; 2004 Jun; 48(3):213-7. PubMed ID: 15285114
[TBL] [Abstract][Full Text] [Related]
28. Aggregation pheromone of the male granary weevil,Sitophilus granarius (L.).
Faustini DL; Giese WL; Phillips JK; Burkholder WE
J Chem Ecol; 1982 Apr; 8(4):679-87. PubMed ID: 24415115
[TBL] [Abstract][Full Text] [Related]
29. Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products.
Landberg R; Kamal-Eldin A; Andersson R; Aman P
J Agric Food Chem; 2006 Apr; 54(8):3012-4. PubMed ID: 16608224
[TBL] [Abstract][Full Text] [Related]
30. Volatile metabolites in various cereal grains.
Buśko M; Jeleń H; Góral T; Chmielewski J; Stuper K; Szwajkowska-Michałek L; Tyrakowska B; Perkowski J
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Nov; 27(11):1574-81. PubMed ID: 20730644
[TBL] [Abstract][Full Text] [Related]
31. Oxalate content of cereals and cereal products.
Siener R; Hönow R; Voss S; Seidler A; Hesse A
J Agric Food Chem; 2006 Apr; 54(8):3008-11. PubMed ID: 16608223
[TBL] [Abstract][Full Text] [Related]
32. Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties.
Myrtsi ED; Vlachostergios DN; Petsoulas C; Koulocheri SD; Evergetis E; Haroutounian SA
Antioxidants (Basel); 2024 Apr; 13(4):. PubMed ID: 38671907
[TBL] [Abstract][Full Text] [Related]
33. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
Ciccoritti R; Taddei F; Nicoletti I; Gazza L; Corradini D; D'Egidio MG; Martini D
Food Chem; 2017 Jun; 225():77-86. PubMed ID: 28193436
[TBL] [Abstract][Full Text] [Related]
34. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Khan I; Yousif AM; Johnson SK; Gamlath S
J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
[TBL] [Abstract][Full Text] [Related]
35. Acute Toxicity and Sublethal Effects of Lemongrass Essential Oil and Their Components against the Granary Weevil,
Plata-Rueda A; Rolim GDS; Wilcken CF; Zanuncio JC; Serrão JE; Martínez LC
Insects; 2020 Jun; 11(6):. PubMed ID: 32570794
[TBL] [Abstract][Full Text] [Related]
36. [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]
37. 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]
38. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.
Pasini G; Greco F; Cremonini MA; Brandolini A; Consonni R; Gussoni M
J Agric Food Chem; 2015 May; 63(20):5072-82. PubMed ID: 25940450
[TBL] [Abstract][Full Text] [Related]
39. Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.
Beleggia R; Menga V; Platani C; Nigro F; Fragasso M; Fares C
J Sci Food Agric; 2016 Jul; 96(9):3032-41. PubMed ID: 26403803
[TBL] [Abstract][Full Text] [Related]
40. Legume flour as a natural colouring component in pasta production.
Teterycz D; Sobota A; Zarzycki P; Latoch A
J Food Sci Technol; 2020 Jan; 57(1):301-309. PubMed ID: 31975733
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
