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Journal Abstract Search

236 related items for PubMed ID: 27507488

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pasta.
    Poblaciones MJ, Rodrigo S, Santamaría O, Chen Y, McGrath SP.
    Food Chem; 2014 Mar 01; 146():378-84. PubMed ID: 24176357
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Variations in yield and gluten proteins in durum wheat varieties under late-season foliar versus soil application of nitrogen fertilizer in a northern Mediterranean environment.
    Visioli G, Bonas U, Dal Cortivo C, Pasini G, Marmiroli N, Mosca G, Vamerali T.
    J Sci Food Agric; 2018 Apr 15; 98(6):2360-2369. PubMed ID: 28992373
    [Abstract] [Full Text] [Related]

  • 6. Selenium in Australia: selenium status and biofortification of wheat for better health.
    Lyons GH, Judson GJ, Ortiz-Monasterio I, Genc Y, Stangoulis JC, Graham RD.
    J Trace Elem Med Biol; 2005 Apr 15; 19(1):75-82. PubMed ID: 16240676
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 91(14):2664-73. PubMed ID: 21842525
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 10. Selenium distribution, translocation and speciation in wheat (Triticum aestivum L.) after foliar spraying selenite and selenate.
    Di X, Qin X, Zhao L, Liang X, Xu Y, Sun Y, Huang Q.
    Food Chem; 2023 Jan 30; 400():134077. PubMed ID: 36084597
    [Abstract] [Full Text] [Related]

  • 11. How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits?
    Nocente F, De Stefanis E, Ciccoritti R, Pucciarmati S, Taddei F, Campiglia E, Radicetti E, Mancinelli R.
    Food Chem; 2019 Nov 01; 297():124884. PubMed ID: 31253259
    [Abstract] [Full Text] [Related]

  • 12. Selenium-enriched sprouts. A raw material for fortified cereal-based diets.
    Lintschinger J, Fuchs N, Moser J, Kuehnelt D, Goessler W.
    J Agric Food Chem; 2000 Nov 01; 48(11):5362-8. PubMed ID: 11087486
    [Abstract] [Full Text] [Related]

  • 13. Nitrogen topdressing timing modifies the gluten quality and grain hardness related protein levels as revealed by iTRAQ.
    Zhong Y, Wang W, Huang X, Liu M, Hebelstrup KH, Yang D, Cai J, Wang X, Zhou Q, Cao W, Dai T, Jiang D.
    Food Chem; 2019 Mar 30; 277():135-144. PubMed ID: 30502129
    [Abstract] [Full Text] [Related]

  • 14. Phytochemical Components and Human Health Effects of Old versus Modern Italian Wheat Varieties: The Case of Durum Wheat Senatore Cappelli.
    Giacosa A, Peroni G, Rondanelli M.
    Nutrients; 2022 Jul 05; 14(13):. PubMed ID: 35807959
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes.
    Pandolfo A, Messina B, Russo G.
    Foods; 2021 Sep 18; 10(9):. PubMed ID: 34574331
    [Abstract] [Full Text] [Related]

  • 16. From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality.
    Mefleh M, Conte P, Fadda C, Giunta F, Piga A, Hassoun G, Motzo R.
    J Sci Food Agric; 2019 Mar 30; 99(5):2059-2067. PubMed ID: 30267406
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L, Del Nobile MA, la Gatta B, Rutigliano M, Di Luccia A, Conte A.
    Food Chem; 2019 Jun 15; 283():454-461. PubMed ID: 30722897
    [Abstract] [Full Text] [Related]

  • 19. Cooking parameters affect the sodium content of prepared pasta.
    Bianchi LM, Phillips KM, McGinty RC, Ahuja JK, Pehrsson PR.
    Food Chem; 2019 Jan 15; 271():479-487. PubMed ID: 30236706
    [Abstract] [Full Text] [Related]

  • 20. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
    Simonato B, Tolve R, Rainero G, Rizzi C, Sega D, Rocchetti G, Lucini L, Giuberti G.
    J Sci Food Agric; 2021 Mar 30; 101(5):1920-1925. PubMed ID: 32898294
    [Abstract] [Full Text] [Related]

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