BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

170 related articles for article (PubMed ID: 37571020)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour.
    Gazza L; Galassi E; Nocente F; Natale C; Taddei F
    Foods; 2022 Sep; 11(18):. PubMed ID: 36141038
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.
    Catzeddu P; Fois S; Tolu V; Sanna M; Braca A; Vitangeli I; Anedda R; Roggio T
    Foods; 2023 Jul; 12(14):. PubMed ID: 37509733
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
    Oladunmoye OO; Aworh OC; Maziya-Dixon B; Erukainure OL; Elemo GN
    Food Sci Nutr; 2014 Mar; 2(2):132-8. PubMed ID: 24804071
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Development and standardization of sorghum pasta using extrusion technology.
    Benhur DR; Bhargavi G; Kalpana K; Vishala AD; Ganapathy KN; Patil JV
    J Food Sci Technol; 2015 Oct; 52(10):6828-33. PubMed ID: 26396437
    [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. 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]  

  • 11. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L; Mastromatteo M; Lecce L; Spinelli S; Conte A; Del Nobile MA
    Int J Food Sci Nutr; 2015 May; 66(3):266-74. PubMed ID: 25666412
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta.
    Nocente F; Natale C; Galassi E; Taddei F; Gazza L
    Foods; 2021 Feb; 10(3):. PubMed ID: 33652761
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Spirulina (
    Raczyk M; Polanowska K; Kruszewski B; Grygier A; Michałowska D
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056669
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review.
    Pinel P; Emmambux MN; Bourlieu C; Micard V
    Crit Rev Food Sci Nutr; 2023 Nov; ():1-31. PubMed ID: 37937848
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.
    Cervini M; Gabrielli M; Spigno G; Giuberti G
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673419
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars.
    Oduro-Obeng H; Fu BX; Beta T
    Food Chem; 2021 Nov; 363():130016. PubMed ID: 34237558
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.