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Journal Abstract Search

167 related items for PubMed ID: 25059059

  • 41. Chemical composition and starch digestibility in flours from Polish processed legume seeds.
    Piecyk M, Wołosiak R, Drużynska B, Worobiej E.
    Food Chem; 2012 Dec 01; 135(3):1057-64. PubMed ID: 22953824
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  • 42. [The development and investigation of nutritive and biological value and consumer properties of the fermented dairy product with flour free from glute].
    Fedotova OB, Makarkin DV, Sokolova OV, Dunchenko NI.
    Vopr Pitan; 2019 Dec 01; 88(2):101-110. PubMed ID: 31233694
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  • 43. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 01; 48(2):116-22. PubMed ID: 15146968
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  • 44. Free amino acid profiling in grain amaranth using LC-MS/MS.
    Nimbalkar MS, Pai SR, Pawar NV, Oulkar D, Dixit GB.
    Food Chem; 2012 Oct 15; 134(4):2565-9. PubMed ID: 23442725
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  • 45. Functional and rheological properties of amaranth albumins extracted from two Mexican varieties.
    Silva-Sánchez C, González-Castañeda J, de León-Rodríguez A, Barba de la Rosa AP.
    Plant Foods Hum Nutr; 2004 Oct 15; 59(4):169-74. PubMed ID: 15678726
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  • 46. 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 15; 61(2):149-60. PubMed ID: 20113187
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  • 47. In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
    Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M.
    J Sci Food Agric; 2023 Apr 15; 103(6):2773-2785. PubMed ID: 36598243
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  • 48. Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour.
    Ijarotimi OS, Keshinro OO.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):151-65. PubMed ID: 22493157
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  • 49. Mature Amaranthus hypochondriacus seeds contain non-processed 11S precursors.
    Molina MI, Circosta A, Añón MC, Petruccelli S.
    Phytochemistry; 2008 Jan 02; 69(1):58-65. PubMed ID: 17714748
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  • 51. [Evaluation of different levels of amaranth flour (vegetative parts), in substitution for alfalfa flour for growing rabbits].
    Alfaro MA, Ramírez R, Martínez A, Bressani R.
    Arch Latinoam Nutr; 1987 Mar 02; 37(1):174-85. PubMed ID: 3454616
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  • 55. Structures, physicochemical properties, and applications of amaranth starch.
    Zhu F.
    Crit Rev Food Sci Nutr; 2017 Jan 22; 57(2):313-325. PubMed ID: 25831476
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  • 56. State of knowledge on amaranth grain: a comprehensive review.
    Caselato-Sousa VM, Amaya-Farfán J.
    J Food Sci; 2012 Apr 22; 77(4):R93-104. PubMed ID: 22515252
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  • 58. [Amaranth grain proteins: prospects for use in specialized food products].
    Sidorova YS, Biryulina NA, Zilova IS, Mazo VK.
    Vopr Pitan; 2022 Apr 22; 91(3):96-106. PubMed ID: 35852982
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