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Journal Abstract Search

221 related items for PubMed ID: 10995268

  • 1.
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  • 2. Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality.
    Delcour JA, Vansteelandt J, Hythier M, Abécassis J.
    J Agric Food Chem; 2000 Sep; 48(9):3774-8. PubMed ID: 10995269
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  • 4. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
    Padalino L, Caliandro R, Chita G, Conte A, Del Nobile MA.
    Carbohydr Polym; 2016 Nov 20; 153():229-235. PubMed ID: 27561491
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  • 5. 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 Nov 20; 11(9):e0160721. PubMed ID: 27603917
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  • 6. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J.
    Food Chem; 2021 Oct 30; 360():129993. PubMed ID: 33984560
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  • 7. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition.
    Fois S, Schlichting L, Marchylo B, Dexter J, Motzo R, Giunta F.
    J Sci Food Agric; 2011 Nov 30; 91(14):2664-73. PubMed ID: 21842525
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  • 8. 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 30; 79(8):S1560-7. PubMed ID: 25047068
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  • 9. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.
    Bruneel C, Buggenhout J, Lagrain B, Brijs K, Delcour JA.
    Food Chem; 2016 Apr 01; 196():646-53. PubMed ID: 26593538
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  • 10. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
    Aravind N, Sissons M, Fellows CM, Blazek J, Gilbert EP.
    Food Chem; 2013 Jan 15; 136(2):1100-9. PubMed ID: 23122168
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  • 11. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
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  • 12. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD.
    J Food Sci; 2017 Sep 15; 82(9):2085-2093. PubMed ID: 28796286
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  • 13. 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 15; 283():454-461. PubMed ID: 30722897
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  • 14. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.
    Tao H, Wang P, Ali B, Wu F, Jin Z, Xu X.
    Food Chem; 2016 Jan 01; 190():588-593. PubMed ID: 26213014
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  • 15. Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication.
    Suo X, Mosca AC, Pellegrini N, Vittadini E.
    Food Funct; 2021 Nov 15; 12(22):11577-11585. PubMed ID: 34709271
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  • 16. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
    Contardo I, Parada J, Leiva A, Bouchon P.
    Food Chem; 2016 Apr 15; 197(Pt A):353-8. PubMed ID: 26616960
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  • 18. Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.
    Chen G, Li Y.
    Food Chem; 2019 Apr 25; 278():579-586. PubMed ID: 30583414
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