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 *

161 related articles for article (PubMed ID: 37430964)

  • 1. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A; Sobota A; Zarzycki P
    Foods; 2022 Oct; 11(20):. PubMed ID: 37430964
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.
    Krawęcka A; Sobota A; Sykut-Domańska E
    Foods; 2020 Oct; 9(10):. PubMed ID: 33028017
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A; Sobota A; Ivanišová E; Harangozo Ľ; Valková V; Zielińska E; Blicharz-Kania A; Zdybel B; Mildner-Szkudlarz S
    Molecules; 2022 Sep; 27(19):. PubMed ID: 36234886
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Polyphenols and the glycaemic index of legume pasta.
    Turco I; Bacchetti T; Morresi C; Padalino L; Ferretti G
    Food Funct; 2019 Sep; 10(9):5931-5938. PubMed ID: 31469378
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
    Espinosa-Solis V; Zamudio-Flores PB; Tirado-Gallegos JM; Ramírez-Mancinas S; Olivas-Orozco GI; Espino-Díaz M; Hernández-González M; García-Cano VG; Sánchez-Ortíz O; Buenrostro-Figueroa JJ; Baeza-Jiménez R
    Foods; 2019 Jul; 8(8):. PubMed ID: 31366054
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.
    Karoui IJ; Terras DS; Yeddes W; Hammami M; Abderrabba M
    J Food Sci; 2023 Oct; 88(10):4001-4014. PubMed ID: 37676084
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products].
    Maradudin MS; Simakova IV; Eliseev YY; Strizhevskaya VN
    Vopr Pitan; 2024; 93(1):125-134. PubMed ID: 38555617
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes.
    Pandolfo A; Messina B; Russo G
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574331
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L; Mastromatteo M; Lecce L; Spinelli S; Contò F; Del Nobile MA
    J Sci Food Agric; 2014 Aug; 94(11):2196-204. PubMed ID: 24338346
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
    di Cagno R; de Angelis M; Alfonsi G; de Vincenzi M; Silano M; Vincentini O; Gobbetti M
    J Agric Food Chem; 2005 Jun; 53(11):4393-402. PubMed ID: 15913301
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.
    Biernacka B; Dziki D; Gawlik-Dziki U
    Molecules; 2022 Jul; 27(14):. PubMed ID: 35889368
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties.
    Biernacka B; Dziki D; Różyło R; Gawlik-Dziki U; Nowak R; Pietrzak W
    Molecules; 2023 Oct; 28(20):. PubMed ID: 37894676
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L; Del Nobile MA; la Gatta B; Rutigliano M; Di Luccia A; Conte A
    Food Chem; 2019 Jun; 283():454-461. PubMed ID: 30722897
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics.
    Dhiraj B; Prabhasankar P
    Int J Food Sci; 2013; 2013():538070. PubMed ID: 26904601
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.