158 related articles for article (PubMed ID: 35681290)
1. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.
Paucar-Menacho LM; Simpalo-López WD; Castillo-Martínez WE; Esquivel-Paredes LJ; Martínez-Villaluenga C
Foods; 2022 May; 11(11):. PubMed ID: 35681290
[TBL] [Abstract][Full Text] [Related]
2. Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.
Paucar-Menacho LM; Simpalo-López WD; Castillo-Martínez WE; Esquivel-Paredes LJ; Martínez-Villaluenga C
Foods; 2022 May; 11(11):. PubMed ID: 35681283
[TBL] [Abstract][Full Text] [Related]
3. Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.
Paucar-Menacho LM; Vásquez Guzmán JC; Simpalo-Lopez WD; Castillo-Martínez WE; Martínez-Villaluenga C
Foods; 2023 Dec; 12(24):. PubMed ID: 38137199
[TBL] [Abstract][Full Text] [Related]
4. Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.
Paucar-Menacho LM; Schmiele M; Lavado-Cruz AA; Verona-Ruiz AL; Mollá C; Peñas E; Frias J; Simpalo-Lopez WD; Castillo-Martínez WE; Martínez-Villaluenga C
Foods; 2022 Oct; 11(20):. PubMed ID: 37431004
[TBL] [Abstract][Full Text] [Related]
5. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
6. Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.
Paucar-Menacho LM; Schmiele M; Vásquez Guzmán JC; Rodrigues SM; Simpalo-Lopez WD; Castillo-Martínez WE; Martínez-Villaluenga C
Foods; 2024 Jan; 13(2):. PubMed ID: 38275720
[TBL] [Abstract][Full Text] [Related]
7. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
Coda R; Rizzello CG; Gobbetti M
Int J Food Microbiol; 2010 Feb; 137(2-3):236-45. PubMed ID: 20071045
[TBL] [Abstract][Full Text] [Related]
8. Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
Venturi M; Galli V; Pini N; Guerrini S; Granchi L
Foods; 2019 Jun; 8(6):. PubMed ID: 31216730
[TBL] [Abstract][Full Text] [Related]
9. Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof.
Kizzie-Hayford N; Abano EE; Akanson J; Dankwa E; Rohm H; Ampofo-Asiama J
J Food Sci; 2023 Sep; 88(9):3681-3693. PubMed ID: 37548622
[TBL] [Abstract][Full Text] [Related]
10. Influence of sprouted oat flour substitution on the texture and
Cao H; Wang C; Li R; Guan X; Huang K; Zhang Y
Food Chem X; 2022 Oct; 15():100428. PubMed ID: 36211788
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Development of Antioxidant and Nutritious Lentil (
Rico D; Peñas E; Del Carmen García M; Rai DK; Martínez-Villaluenga C; Frias J; Martín-Diana AB
Foods; 2021 Nov; 10(12):. PubMed ID: 34945474
[TBL] [Abstract][Full Text] [Related]
13. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
[TBL] [Abstract][Full Text] [Related]
14. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
Aboshora W; Lianfu Z; Dahir M; Qingran M; Musa A; Gasmalla MA; Omar KA
J Food Sci Technol; 2016 Jan; 53(1):591-600. PubMed ID: 26787978
[TBL] [Abstract][Full Text] [Related]
15. Usability of microfluidized flaxseed as a functional additive in bread.
Saka İ; Baumgartner B; Özkaya B
J Sci Food Agric; 2022 Jan; 102(2):505-513. PubMed ID: 34143439
[TBL] [Abstract][Full Text] [Related]
16. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
Santos FG; Fratelli C; Muniz DG; Capriles VD
J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
[TBL] [Abstract][Full Text] [Related]
17. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends.
Ijah UJ; Auta HS; Aduloju MO; Aransiola SA
Int J Food Sci; 2014; 2014():671701. PubMed ID: 26904642
[TBL] [Abstract][Full Text] [Related]
18. New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.
Lima CT; Santos TMD; Neves NA; Lavado-Cruz A; Paucar-Menacho LM; Clerici MTPS; Meza SLR; Schmiele M
Foods; 2023 Oct; 12(21):. PubMed ID: 37959021
[TBL] [Abstract][Full Text] [Related]
19. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
Montemurro M; Pontonio E; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2019 Aug; 302():47-58. PubMed ID: 30115372
[TBL] [Abstract][Full Text] [Related]
20. Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads.
Molfetta M; Celano G; Minervini F
Foods; 2021 Jul; 10(7):. PubMed ID: 34359481
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]