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Journal Abstract Search

264 related items for PubMed ID: 26041231

  • 1. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate.
    Zou W, Sissons M, Gidley MJ, Gilbert RG, Warren FJ.
    Food Chem; 2015 Dec 01; 188():559-68. PubMed ID: 26041231
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  • 2. Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
    Delcour JA, Vansteelandt J, Hythier M, Abécassis J, Sindic M, Deroanne C.
    J Agric Food Chem; 2000 Sep 01; 48(9):3767-73. PubMed ID: 10995268
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  • 3. 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 Sep 01; 11(9):e0160721. PubMed ID: 27603917
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  • 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 01; 79(8):S1560-7. PubMed ID: 25047068
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  • 11. 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
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  • 12. 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 20; 91(14):2664-73. PubMed ID: 21842525
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  • 13. Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure.
    Zou W, Sissons M, Warren FJ, Gidley MJ, Gilbert RG.
    Carbohydr Polym; 2016 Nov 05; 152():441-449. PubMed ID: 27516291
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  • 16. Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties.
    Xie F, Huang Q, Fang F, Chen S, Wang Z, Wang K, Fu X, Zhang B.
    Int J Biol Macromol; 2019 Apr 01; 126():525-530. PubMed ID: 30590150
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  • 18. Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta.
    Cañas S, Perez-Moral N, Edwards CH.
    Food Funct; 2020 Jul 01; 11(7):6265-6272. PubMed ID: 32598418
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  • 19. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
    Palavecino PM, Ribotta PD, León AE, Bustos MC.
    J Sci Food Agric; 2019 Feb 01; 99(3):1351-1357. PubMed ID: 30094850
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  • 20. 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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