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Journal Abstract Search

406 related items for PubMed ID: 25666412

  • 1. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 2. 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; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

  • 3. 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; 61(2):149-60. PubMed ID: 20113187
    [Abstract] [Full Text] [Related]

  • 4. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition.
    Fois S, Schlichting L, Marchylo B, Dexter J, Motzo R, Giunta F.
    J Sci Food Agric; 2011 Nov; 91(14):2664-73. PubMed ID: 21842525
    [Abstract] [Full Text] [Related]

  • 5. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D, Sobota A, Kozłowicz K, Zarzycki P.
    Acta Sci Pol Technol Aliment; 2019 Nov; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 6. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
    Padalino L, Caliandro R, Chita G, Conte A, Del Nobile MA.
    Carbohydr Polym; 2016 Nov 20; 153():229-235. PubMed ID: 27561491
    [Abstract] [Full Text] [Related]

  • 7. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
    Alzuwaid NT, Pleming D, Fellows CM, Sissons M.
    Food Chem; 2021 Jan 01; 334():127497. PubMed ID: 32712486
    [Abstract] [Full Text] [Related]

  • 8. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.
    Visconti A, Haidukowski EM, Pascale M, Silvestri M.
    Toxicol Lett; 2004 Oct 10; 153(1):181-9. PubMed ID: 15342095
    [Abstract] [Full Text] [Related]

  • 9. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun 10; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 10. 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 10; 79(8):S1560-7. PubMed ID: 25047068
    [Abstract] [Full Text] [Related]

  • 11. Effect of microbial transglutaminase on spaghetti quality.
    Aalami M, Leelavathi K.
    J Food Sci; 2008 Jun 10; 73(5):C306-12. PubMed ID: 18576974
    [Abstract] [Full Text] [Related]

  • 12. Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres.
    Rakhesh N, Fellows CM, Sissons M.
    J Sci Food Agric; 2015 Jan 10; 95(1):2-11. PubMed ID: 24798805
    [Abstract] [Full Text] [Related]

  • 13. Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.
    Patiño-Rodríguez O, Agama-Acevedo E, Pacheco-Vargas G, Alvarez-Ramirez J, Bello-Pérez LA.
    Food Chem; 2019 Nov 15; 298():125085. PubMed ID: 31260951
    [Abstract] [Full Text] [Related]

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  • 15. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
    Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F.
    Food Sci Technol Int; 2018 Apr 15; 24(3):242-250. PubMed ID: 29186998
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.
    Giménez MA, González RJ, Wagner J, Torres R, Lobo MO, Samman NC.
    Food Chem; 2013 Jan 15; 136(2):538-45. PubMed ID: 23122095
    [Abstract] [Full Text] [Related]

  • 18. Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.
    Cervini M, Gabrielli M, Spigno G, Giuberti G.
    Foods; 2023 Jan 10; 12(2):. PubMed ID: 36673419
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Quality and nutritional properties of pasta products enriched with immature wheat grain.
    Casiraghi MC, Pagani MA, Erba D, Marti A, Cecchini C, D'Egidio MG.
    Int J Food Sci Nutr; 2013 Aug 15; 64(5):544-50. PubMed ID: 23373796
    [Abstract] [Full Text] [Related]

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