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Journal Abstract Search

510 related items for PubMed ID: 23122168

  • 1. 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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  • 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 15; 79(8):S1560-7. PubMed ID: 25047068
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  • 9. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.
    Pasini G, Greco F, Cremonini MA, Brandolini A, Consonni R, Gussoni M.
    J Agric Food Chem; 2015 May 27; 63(20):5072-82. PubMed ID: 25940450
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  • 10. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M, Beraldo P, Peressini D.
    J Sci Food Agric; 2017 Jan 27; 97(2):572-577. PubMed ID: 27098055
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  • 11. 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 30; 8(8):. PubMed ID: 31366054
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  • 17. 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
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  • 18. Digestibility of pasta made with three wheat types: a preliminary study.
    Simonato B, Curioni A, Pasini G.
    Food Chem; 2015 May 01; 174():219-25. PubMed ID: 25529673
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  • 19. In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.
    Marti A, Abbasi Parizad P, Marengo M, Erba D, Pagani MA, Casiraghi MC.
    J Food Sci; 2017 Apr 01; 82(4):1012-1019. PubMed ID: 28272804
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