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Journal Abstract Search

233 related items for PubMed ID: 18576974

  • 1. Effect of microbial transglutaminase on spaghetti quality.
    Aalami M, Leelavathi K.
    J Food Sci; 2008 Jun; 73(5):C306-12. PubMed ID: 18576974
    [Abstract] [Full Text] [Related]

  • 2. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.
    Visconti A, Haidukowski EM, Pascale M, Silvestri M.
    Toxicol Lett; 2004 Oct 10; 153(1):181-9. PubMed ID: 15342095
    [Abstract] [Full Text] [Related]

  • 3. Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.
    Chillo S, Monro JA, Mishra S, Henry CJ.
    Int J Food Sci Nutr; 2010 Mar 10; 61(2):149-60. PubMed ID: 20113187
    [Abstract] [Full Text] [Related]

  • 4. 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 10; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

  • 5. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun 10; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 6. 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 10; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 7. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.
    Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM.
    Int J Food Sci Nutr; 2011 Jun 10; 62(4):410-7. PubMed ID: 21306189
    [Abstract] [Full Text] [Related]

  • 8. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Jun 10; 60 Suppl 4():205-14. PubMed ID: 19370476
    [Abstract] [Full Text] [Related]

  • 9. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N, Khatkar BS.
    Food Sci Technol Int; 2014 Apr 10; 20(3):171-82. PubMed ID: 23744117
    [Abstract] [Full Text] [Related]

  • 10. Effect of transglutaminase on some properties of cake enriched with various protein sources.
    Alp H, Bilgiçli N.
    J Food Sci; 2008 Jun 10; 73(5):S209-14. PubMed ID: 18577012
    [Abstract] [Full Text] [Related]

  • 11. Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Green BW.
    J Food Sci; 2008 Jun 10; 73(5):E218-26. PubMed ID: 18576994
    [Abstract] [Full Text] [Related]

  • 12. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 10; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 13. Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction.
    Gan CY, Cheng LH, Easa AM.
    J Food Sci; 2009 Mar 10; 74(2):C141-6. PubMed ID: 19323728
    [Abstract] [Full Text] [Related]

  • 14. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 10; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 15. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
    Alzuwaid NT, Pleming D, Fellows CM, Sissons M.
    Food Chem; 2021 Jan 01; 334():127497. PubMed ID: 32712486
    [Abstract] [Full Text] [Related]

  • 16. Quality characterization of pasta enriched with mustard protein isolate.
    Alireza Sadeghi M, Bhagya S.
    J Food Sci; 2008 Jun 01; 73(5):S229-37. PubMed ID: 18577015
    [Abstract] [Full Text] [Related]

  • 17. Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality.
    Dexter JE, Matsuo RR.
    J Agric Food Chem; 1980 Jun 01; 28(5):899-902. PubMed ID: 7462516
    [No Abstract] [Full Text] [Related]

  • 18. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.
    Ojukwu M, Tan JS, Easa AM.
    J Food Sci; 2020 Sep 01; 85(9):2720-2727. PubMed ID: 32776580
    [Abstract] [Full Text] [Related]

  • 19. In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.
    Gan CY, Cheng LH, Azahari B, Easa AM.
    Int J Food Sci Nutr; 2009 Sep 01; 60 Suppl 7():99-108. PubMed ID: 19194813
    [Abstract] [Full Text] [Related]

  • 20. Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
    Stuknytė M, Cattaneo S, Pagani MA, Marti A, Micard V, Hogenboom J, De Noni I.
    Food Chem; 2014 Apr 15; 149():40-6. PubMed ID: 24295674
    [Abstract] [Full Text] [Related]

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