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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

321 related items for PubMed ID: 27006230

  • 1. Use of purple durum wheat to produce naturally functional fresh and dry pasta.
    Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P.
    Food Chem; 2016 Aug 15; 205():187-95. PubMed ID: 27006230
    [Abstract] [Full Text] [Related]

  • 2. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.
    Laus MN, Soccio M, Alfarano M, Pasqualone A, Lenucci MS, Di Miceli G, Pastore D.
    Food Chem; 2017 Apr 15; 221():278-288. PubMed ID: 27979203
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  • 3. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
    Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D.
    Food Chem; 2017 Jun 15; 225():77-86. PubMed ID: 28193436
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  • 4. Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.
    De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A.
    Food Chem; 2017 Jan 01; 214():374-382. PubMed ID: 27507488
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  • 5. Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties.
    Giordano D, Locatelli M, Travaglia F, Bordiga M, Reyneri A, Coïsson JD, Blandino M.
    Food Chem; 2017 Oct 15; 233():483-491. PubMed ID: 28530602
    [Abstract] [Full Text] [Related]

  • 6. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat.
    Abdel-Aal EM, Hucl P, Rabalski I.
    Food Chem; 2018 Jul 15; 254():13-19. PubMed ID: 29548433
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  • 8. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.
    Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A.
    Food Chem; 2018 Jul 15; 254():55-63. PubMed ID: 29548471
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  • 9. From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.
    Martini D, Ciccoritti R, Nicoletti I, Nocente F, Corradini D, D'Egidio MG, Taddei F.
    Int J Food Sci Nutr; 2018 Feb 15; 69(1):24-32. PubMed ID: 28635340
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  • 11. 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 15; 94(11):2196-204. PubMed ID: 24338346
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  • 12. Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats.
    Ficco DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, Finocchiaro F, Papa R, De Vita P.
    J Agric Food Chem; 2014 Aug 27; 62(34):8686-95. PubMed ID: 25130676
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  • 14. 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 27; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 15. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking.
    Tang Y, Cai W, Xu B.
    Food Chem; 2016 Jan 15; 191():81-90. PubMed ID: 26258705
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  • 17. Anthocyanins accumulation and molecular analysis of correlated genes by metabolome and transcriptome in green and purple asparaguses (Asparagus officinalis, L.).
    Dong T, Han R, Yu J, Zhu M, Zhang Y, Gong Y, Li Z.
    Food Chem; 2019 Jan 15; 271():18-28. PubMed ID: 30236664
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  • 19. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.
    Zaupa M, Calani L, Del Rio D, Brighenti F, Pellegrini N.
    Food Chem; 2015 Nov 15; 187():338-47. PubMed ID: 25977035
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  • 20. 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 15; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

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