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281 related items for PubMed ID: 25519246

  • 1. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 Mar; 66(2):148-58. PubMed ID: 25519246
    [Abstract] [Full Text] [Related]

  • 2. Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.
    Padalino L, Mastromatteo M, Sepielli G, Nobile MAD.
    Materials (Basel); 2011 Dec 08; 4(12):2119-2135. PubMed ID: 28824128
    [Abstract] [Full Text] [Related]

  • 3. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May 08; 80(5):C961-6. PubMed ID: 25866197
    [Abstract] [Full Text] [Related]

  • 4. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.
    Giménez MA, Gámbaro A, Miraballes M, Roascio A, Amarillo M, Sammán N, Lobo M.
    J Sci Food Agric; 2015 Jan 08; 95(1):186-92. PubMed ID: 24752476
    [Abstract] [Full Text] [Related]

  • 5. 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 08; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 6. 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 08; 61(2):149-60. PubMed ID: 20113187
    [Abstract] [Full Text] [Related]

  • 7. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG, Pilkington CL, Saputra A, Serventi L.
    Food Sci Technol Int; 2017 Dec 08; 23(8):690-698. PubMed ID: 28658964
    [Abstract] [Full Text] [Related]

  • 8. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 08; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 9. Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.
    Nasehi B, Mortazavi SA, Razavi SM, Tehrani MM, Karim R.
    Int J Food Sci Nutr; 2009 Jan 08; 60 Suppl 1():112-25. PubMed ID: 19225970
    [Abstract] [Full Text] [Related]

  • 10. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct 08; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

  • 11. Protein-enriched spaghetti fortified with corn gluten meal.
    Wu YV, Hareland GA, Warner K.
    J Agric Food Chem; 2001 Aug 08; 49(8):3906-10. PubMed ID: 11513687
    [Abstract] [Full Text] [Related]

  • 12. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
    Shariati-Ievari S, Ryland D, Edel A, Nicholson T, Suh M, Aliani M.
    J Food Sci; 2016 May 08; 81(5):S1230-42. PubMed ID: 26990186
    [Abstract] [Full Text] [Related]

  • 13. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug 08; 73(5):600-609. PubMed ID: 35168444
    [Abstract] [Full Text] [Related]

  • 14. 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 08; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

  • 15. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CC, Azoubel PM, de Oliveira Alves MA.
    Food Chem; 2016 Jan 15; 191():147-51. PubMed ID: 26258714
    [Abstract] [Full Text] [Related]

  • 16. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 15; 48(6):550-561. PubMed ID: 28397246
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
    Santamaría Gómez JM, Salinas-Moreno Y, Sigüenza López R, Espino HS, López IG, Rodríguez AC, González IA.
    Food Sci Technol Int; 2024 Sep 15; 30(6):527-534. PubMed ID: 37093761
    [Abstract] [Full Text] [Related]

  • 18. Enrichment of gluten-free tarhana with buckwheat flour.
    Bilgiçli N.
    Int J Food Sci Nutr; 2009 Sep 15; 60 Suppl 4():1-8. PubMed ID: 19391028
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 97(2):572-577. PubMed ID: 27098055
    [Abstract] [Full Text] [Related]

  • 20. Gluten-free lentil cakes with optimal technological and nutritional characteristics.
    Carboni AD, Puppo MC, Ferrero C.
    J Sci Food Agric; 2024 Aug 15; 104(10):6298-6310. PubMed ID: 38501745
    [Abstract] [Full Text] [Related]

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