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.
5. High-protein rice flour in the development of gluten-free pasta. Marana AIS; Morris A; Prinyawiwatkul W; Xu Z; King JM J Food Sci; 2023 Apr; 88(4):1268-1279. PubMed ID: 36919247 [TBL] [Abstract][Full Text] [Related]
6. Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations. Cervini M; Gruppi A; Bassani A; Spigno G; Giuberti G Foods; 2021 Apr; 10(5):. PubMed ID: 33919201 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta. Pessanha KLF; Santos MB; de Grandi Castro Freitas-Sá D; Takeiti CY; Carvalho CWP J Food Sci Technol; 2023 Jun; 60(6):1738-1748. PubMed ID: 37187989 [TBL] [Abstract][Full Text] [Related]
9. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Ferreira SM; de Mello AP; de Caldas Rosa dos Anjos M; Krüger CC; Azoubel PM; de Oliveira Alves MA Food Chem; 2016 Jan; 191():147-51. PubMed ID: 26258714 [TBL] [Abstract][Full Text] [Related]
10. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. Aguiar LA; Rodrigues DB; Queiroz VAV; Melo L; Pineli LLO Food Res Int; 2020 May; 131():108999. PubMed ID: 32247453 [TBL] [Abstract][Full Text] [Related]
11. Concentration of Pro-Health Compound of Sorghum Grain-Based Foods. Frankowski J; Przybylska-Balcerek A; Stuper-Szablewska K Foods; 2022 Jan; 11(2):. PubMed ID: 35053948 [TBL] [Abstract][Full Text] [Related]
12. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability. Hooper SD; Glahn RP; Cichy KA Plant Foods Hum Nutr; 2019 Sep; 74(3):342-349. PubMed ID: 31177359 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations. Galassi E; Gazza L; Nocente F; Kouagang Tchakoutio P; Natale C; Taddei F Plants (Basel); 2023 Aug; 12(15):. PubMed ID: 37571020 [TBL] [Abstract][Full Text] [Related]
15. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies. Queiroz VAV; Dizlek H; de Barros FAR; Tardin FD; Figueiredo JEF; Awika JM Plant Foods Hum Nutr; 2022 Dec; 77(4):552-559. PubMed ID: 35980500 [TBL] [Abstract][Full Text] [Related]
16. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. Laleg K; Cassan D; Barron C; Prabhasankar P; Micard V PLoS One; 2016; 11(9):e0160721. PubMed ID: 27603917 [TBL] [Abstract][Full Text] [Related]
17. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies. Shafi M; Baba WN; Masoodi FA; Bazaz R J Food Sci Technol; 2016 Dec; 53(12):4278-4288. PubMed ID: 28115768 [TBL] [Abstract][Full Text] [Related]
18. Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Gazza L; Menga V; Taddei F; Nocente F; Galassi E; Natale C; Lanzanova C; Paone S; Fares C Foods; 2024 Mar; 13(7):. PubMed ID: 38611296 [TBL] [Abstract][Full Text] [Related]
19. Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics. Camelo-Méndez GA; Tovar J; Bello-Pérez LA J Food Sci Technol; 2018 Jul; 55(7):2739-2748. PubMed ID: 30042590 [TBL] [Abstract][Full Text] [Related]
20. Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars. Taddei F; Galassi E; Nocente F; Gazza L Foods; 2021 Jun; 10(6):. PubMed ID: 34201020 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]