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Journal Abstract Search

180 related items for PubMed ID: 27422785

  • 21. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
    Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS.
    Food Chem; 2018 Oct 30; 264():199-209. PubMed ID: 29853366
    [Abstract] [Full Text] [Related]

  • 22. Pasta from yellow lentils: How process affects starch features and pasta quality.
    Bresciani A, Giuberti G, Cervini M, Marti A.
    Food Chem; 2021 Dec 01; 364():130387. PubMed ID: 34233245
    [Abstract] [Full Text] [Related]

  • 23. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties.
    Biernacka B, Dziki D, Różyło R, Gawlik-Dziki U, Nowak R, Pietrzak W.
    Molecules; 2023 Oct 20; 28(20):. PubMed ID: 37894676
    [Abstract] [Full Text] [Related]

  • 24. Polyphenols and the glycaemic index of legume pasta.
    Turco I, Bacchetti T, Morresi C, Padalino L, Ferretti G.
    Food Funct; 2019 Sep 01; 10(9):5931-5938. PubMed ID: 31469378
    [Abstract] [Full Text] [Related]

  • 25. Functional and technological potential of dehydrated Phaseolus vulgaris L. flours.
    Ramírez-Jiménez AK, Reynoso-Camacho R, Mendoza-Díaz S, Loarca-Piña G.
    Food Chem; 2014 Oct 15; 161():254-60. PubMed ID: 24837948
    [Abstract] [Full Text] [Related]

  • 26. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.
    Food Funct; 2017 Feb 22; 8(2):860-871. PubMed ID: 28128388
    [Abstract] [Full Text] [Related]

  • 27. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar 22; 20(2):127-35. PubMed ID: 23733824
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  • 30. 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 22; 75(5):H151-6. PubMed ID: 20629880
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  • 31. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Ivanišová E, Harangozo Ľ, Valková V, Zielińska E, Blicharz-Kania A, Zdybel B, Mildner-Szkudlarz S.
    Molecules; 2022 Sep 26; 27(19):. PubMed ID: 36234886
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  • 32. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep 26; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 33. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars.
    Oduro-Obeng H, Fu BX, Beta T.
    Food Chem; 2021 Nov 30; 363():130016. PubMed ID: 34237558
    [Abstract] [Full Text] [Related]

  • 34. Angiotensin-converting enzyme-inhibitory activity in protein hydrolysates from normal and anthracnose disease-damaged Phaseolus vulgaris seeds.
    Hernández-Álvarez AJ, Carrasco-Castilla J, Dávila-Ortiz G, Alaiz M, Girón-Calle J, Vioque-Peña J, Jacinto-Hernández C, Jiménez-Martínez C.
    J Sci Food Agric; 2013 Mar 15; 93(4):961-6. PubMed ID: 22903807
    [Abstract] [Full Text] [Related]

  • 35. Effect of four types of dietary fiber on the technological quality of pasta.
    Bustos MC, Pérez GT, León AE.
    Food Sci Technol Int; 2011 Jun 15; 17(3):213-21. PubMed ID: 21593287
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  • 36. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.
    Ai Y, Cichy KA, Harte JB, Kelly JD, Ng PK.
    Food Chem; 2016 Nov 15; 211():538-45. PubMed ID: 27283664
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  • 37. Antioxidant activity of polyphenols of adzuki bean (Vigna angularis) germinated in abiotic stress conditions.
    Złotek U, Szymanowska U, Baraniak B, Karaś M.
    Acta Sci Pol Technol Aliment; 2015 Nov 15; 14(1):55-63. PubMed ID: 28068020
    [Abstract] [Full Text] [Related]

  • 38. Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.
    Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM.
    Foods; 2020 Apr 02; 9(4):. PubMed ID: 32252323
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  • 39. Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.
    Zouari N, Abid M, Fakhfakh N, Ayadi MA, Zorgui L, Ayadi M, Attia H.
    Int J Food Sci Nutr; 2011 Dec 02; 62(8):811-3. PubMed ID: 21568819
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