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Journal Abstract Search

230 related items for PubMed ID: 19886520

  • 1. [Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures].
    Del Castillo V, Lescano G, Armada M.
    Arch Latinoam Nutr; 2009 Sep; 59(3):332-6. PubMed ID: 19886520
    [Abstract] [Full Text] [Related]

  • 2. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug; 43(4):198-204. PubMed ID: 15309439
    [Abstract] [Full Text] [Related]

  • 3. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [Abstract] [Full Text] [Related]

  • 4. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
    [Abstract] [Full Text] [Related]

  • 5. [Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: formulation and acceptability].
    Cerezal Mezquita P, Urtuvia Gatica V, Ramírez Quintanilla V, Romero Palacios N, Arcos Zavala R.
    Nutr Hosp; 2011 Jan; 26(1):152-60. PubMed ID: 21519742
    [Abstract] [Full Text] [Related]

  • 6. [Product development on the basis of cereal and leguminous flours to coeliac disease in children aged 6-24 months; II: properties of the mixtures].
    Cerezal Mezquita P, Urtuvia Gatica V, Ramírez Quintanilla V, Arcos Zavala R.
    Nutr Hosp; 2011 Jan; 26(1):161-9. PubMed ID: 21519743
    [Abstract] [Full Text] [Related]

  • 7. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.
    Ogungbenle HN.
    Int J Food Sci Nutr; 2003 Mar; 54(2):153-8. PubMed ID: 12701372
    [Abstract] [Full Text] [Related]

  • 8. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

  • 9. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.
    Pérez EE, Gutiérrez ME, De Delahaye EP, Tovar J, Lares M.
    J Food Sci; 2007 Aug; 72(6):S367-72. PubMed ID: 17995692
    [Abstract] [Full Text] [Related]

  • 10. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [Abstract] [Full Text] [Related]

  • 11. Evaluation of texture differences among varieties of cooked quinoa.
    Wu G, Morris CF, Murphy KM.
    J Food Sci; 2014 Nov; 79(11):S2337-45. PubMed ID: 25308337
    [Abstract] [Full Text] [Related]

  • 12. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties.
    Valdez-Arana JD, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L.
    Int J Biol Macromol; 2020 Mar 15; 147():997-1007. PubMed ID: 31743707
    [Abstract] [Full Text] [Related]

  • 13. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 15; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 14. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 Oct 15; 60 Suppl 4():240-57. PubMed ID: 19462323
    [Abstract] [Full Text] [Related]

  • 15. [Caloric value and dietary fiber content of cereals, flours and breads].
    Feldheim W, Wisker E, Augustin S.
    Z Lebensm Unters Forsch; 1983 Oct 15; 176(3):183-9. PubMed ID: 6305055
    [Abstract] [Full Text] [Related]

  • 16. Quinoa: Nutritional, functional, and antinutritional aspects.
    Filho AM, Pirozi MR, Borges JT, Pinheiro Sant'Ana HM, Chaves JB, Coimbra JS.
    Crit Rev Food Sci Nutr; 2017 May 24; 57(8):1618-1630. PubMed ID: 26114306
    [Abstract] [Full Text] [Related]

  • 17. Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?
    Fajardo V, González MP, Martínez M, Samaniego-Vaesken ML, Achón M, Úbeda N, Alonso-Aperte E.
    Nutrients; 2020 Aug 07; 12(8):. PubMed ID: 32784763
    [Abstract] [Full Text] [Related]

  • 18. Physicochemical properties of quinoa flour as affected by starch interactions.
    Li G, Zhu F.
    Food Chem; 2017 Apr 15; 221():1560-1568. PubMed ID: 27979129
    [Abstract] [Full Text] [Related]

  • 19. [Development of a high content protein beverage from Chilean mesquite, lupine and quinoa for the diet of pre-schoolers].
    Cerezal Mezquita P, Acosta Barrientos E, Rojas Valdivia G, Romero Palacios N, Arcos Zavala R.
    Nutr Hosp; 2012 Apr 15; 27(1):232-43. PubMed ID: 22566327
    [Abstract] [Full Text] [Related]

  • 20. Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.).
    Nowak V, Du J, Charrondière UR.
    Food Chem; 2016 Feb 15; 193():47-54. PubMed ID: 26433286
    [Abstract] [Full Text] [Related]

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