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Journal Abstract Search

554 related items for PubMed ID: 28128388

  • 21. Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).
    Giménez MA, Drago SR, Bassett MN, Lobo MO, Sammán NC.
    Food Chem; 2016 May 15; 199():150-6. PubMed ID: 26775956
    [Abstract] [Full Text] [Related]

  • 22. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction.
    Johnston C, Ying Leong S, Teape C, Liesaputra V, Oey I.
    Food Res Int; 2023 Dec 15; 174(Pt 1):113630. PubMed ID: 37986480
    [Abstract] [Full Text] [Related]

  • 23. Protein enriched pasta: structure and digestibility of its protein network.
    Laleg K, Barron C, Santé-Lhoutellier V, Walrand S, Micard V.
    Food Funct; 2016 Feb 15; 7(2):1196-207. PubMed ID: 26829164
    [Abstract] [Full Text] [Related]

  • 24. In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour.
    Xu Y, Wang Y, Coda R, Säde E, Tuomainen P, Tenkanen M, Katina K.
    Int J Food Microbiol; 2017 May 02; 248():63-71. PubMed ID: 28258980
    [Abstract] [Full Text] [Related]

  • 25. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 02; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 26. Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour.
    Ijarotimi OS, Keshinro OO.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):151-65. PubMed ID: 22493157
    [Abstract] [Full Text] [Related]

  • 27. 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 02; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 28. [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products].
    Maradudin MS, Simakova IV, Eliseev YY, Strizhevskaya VN.
    Vopr Pitan; 2024 Jun 02; 93(1):125-134. PubMed ID: 38555617
    [Abstract] [Full Text] [Related]

  • 29. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Jun 02; 76(1):E40-7. PubMed ID: 21535674
    [Abstract] [Full Text] [Related]

  • 30. [Development and technological transfer of functional pastas extended with legumes].
    Granito M, Ascanio V.
    Arch Latinoam Nutr; 2009 Mar 02; 59(1):71-7. PubMed ID: 19480347
    [Abstract] [Full Text] [Related]

  • 31. Nutritional evaluation of mixed wheat-faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention.
    Laleg K, Salles J, Berry A, Giraudet C, Patrac V, Guillet C, Denis P, Tessier FJ, Guilbaud A, Howsam M, Boirie Y, Micard V, Walrand S.
    Br J Nutr; 2019 Mar 14; 121(5):496-507. PubMed ID: 30526703
    [Abstract] [Full Text] [Related]

  • 32. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
    Michalak-Majewska M, Teterycz D, Muszyński S, Radzki W, Sykut-Domańska E.
    PLoS One; 2020 Mar 14; 15(1):e0227942. PubMed ID: 31986166
    [Abstract] [Full Text] [Related]

  • 33. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.
    Monteiro ML, Mársico ET, Soares MS, Magalhães AO, Canto AC, Costa-Lima BR, Alvares TS, Conte CA.
    PLoS One; 2016 Mar 14; 11(12):e0168270. PubMed ID: 27973565
    [Abstract] [Full Text] [Related]

  • 34. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.
    Gangola MP, Ramadoss BR, Jaiswal S, Fabek H, Tulbek M, Anderson GH, Chibbar RN.
    Foods; 2022 Feb 23; 11(5):. PubMed ID: 35267277
    [Abstract] [Full Text] [Related]

  • 35. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.
    Rizzello CG, Coda R, Wang Y, Verni M, Kajala I, Katina K, Laitila A.
    Int J Food Microbiol; 2019 Aug 02; 302():24-34. PubMed ID: 30172442
    [Abstract] [Full Text] [Related]

  • 36. 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 Aug 02; 11(9):e0160721. PubMed ID: 27603917
    [Abstract] [Full Text] [Related]

  • 37. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
    Kim S, Lee JW, Heo Y, Moon B.
    J Food Sci; 2016 Apr 02; 81(4):C835-40. PubMed ID: 26919287
    [Abstract] [Full Text] [Related]

  • 38. 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 02; 20(2):127-35. PubMed ID: 23733824
    [Abstract] [Full Text] [Related]

  • 39. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
    Aravind N, Sissons M, Fellows CM, Blazek J, Gilbert EP.
    Food Chem; 2013 Jan 15; 136(2):1100-9. PubMed ID: 23122168
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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