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PUBMED FOR HANDHELDS

Journal Abstract Search

370 related items for PubMed ID: 28193436

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  • 3. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
    Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F.
    Food Sci Technol Int; 2018 Apr; 24(3):242-250. PubMed ID: 29186998
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  • 9. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Apr; 14(4):375-386. PubMed ID: 28068043
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  • 13. 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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  • 14. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
    Demoliner F, de Britto Policarpi P, Vasconcelos LFL, Vitali L, Micke GA, Block JM.
    Food Res Int; 2018 Oct 30; 112():434-442. PubMed ID: 30131155
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  • 15. Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.
    Beleggia R, Menga V, Platani C, Nigro F, Fragasso M, Fares C.
    J Sci Food Agric; 2016 Jul 30; 96(9):3032-41. PubMed ID: 26403803
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  • 16. The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta.
    Szydłowska-Tutaj M, Złotek U, Wójtowicz A, Combrzyński M.
    Food Funct; 2022 Aug 15; 13(16):8425-8435. PubMed ID: 35858282
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  • 19. Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility.
    Dodi R, Bresciani L, Biasini B, Cossu M, Scazzina F, Taddei F, D'Egidio MG, Dall'Asta M, Martini D.
    Foods; 2021 Apr 22; 10(5):. PubMed ID: 33922161
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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 Apr 22; 18(4):439-451. PubMed ID: 31930794
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