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Journal Abstract Search

437 related items for PubMed ID: 25577049

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  • 2. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V.
    PLoS One; 2016; 11(9):e0160721. PubMed ID: 27603917
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  • 4. Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
    Menga V, Amato M, Phillips TD, Angelino D, Morreale F, Fares C.
    Food Chem; 2017 Apr 15; 221():1954-1961. PubMed ID: 27979185
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  • 5. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.
    Arribas C, Cabellos B, Guillamón E, Pedrosa MM.
    Food Funct; 2020 Sep 23; 11(9):7913-7924. PubMed ID: 32815934
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  • 9. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD.
    J Food Sci; 2017 Sep 23; 82(9):2085-2093. PubMed ID: 28796286
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  • 10. 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 23; 73(5):600-609. PubMed ID: 35168444
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  • 11. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun 23; 80(6):E1229-34. PubMed ID: 25922214
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  • 14. 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 23; 97(2):572-577. PubMed ID: 27098055
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  • 16. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
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  • 17. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep 15; 74(3):342-349. PubMed ID: 31177359
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  • 19. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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  • 20. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
    Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM.
    Food Funct; 2017 Oct 18; 8(10):3654-3663. PubMed ID: 28914314
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