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Journal Abstract Search

554 related items for PubMed ID: 28128388

  • 1. 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
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  • 2. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
    Coda R, Melama L, Rizzello CG, Curiel JA, Sibakov J, Holopainen U, Pulkkinen M, Sozer N.
    Int J Food Microbiol; 2015 Jan 16; 193():34-42. PubMed ID: 25462921
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  • 4. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
    Chandra-Hioe MV, Wong CH, Arcot J.
    Plant Foods Hum Nutr; 2016 Mar 16; 71(1):90-5. PubMed ID: 26880215
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  • 7. Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta.
    Tazrart K, Zaidi F, Salvador A, Haros CM.
    Food Chem; 2019 Apr 25; 278():476-481. PubMed ID: 30583400
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  • 9. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes.
    Verni M, De Mastro G, De Cillis F, Gobbetti M, Rizzello CG.
    Food Res Int; 2019 Nov 25; 125():108571. PubMed ID: 31554105
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  • 11. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.
    Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, Walrand S, Micard V.
    PLoS One; 2020 Nov 25; 15(5):e0232425. PubMed ID: 32365065
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  • 13. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.
    Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E, Arendt EK.
    J Sci Food Agric; 2022 Sep 25; 102(12):5000-5010. PubMed ID: 33314156
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  • 15. 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
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  • 17. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2016 Mar 01; 194():637-42. PubMed ID: 26471602
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