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PUBMED FOR HANDHELDS

Journal Abstract Search


598 related items for PubMed ID: 28796286

  • 21.
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  • 22. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
    [Abstract] [Full Text] [Related]

  • 23. 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 Jul; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 24. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 25. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
    Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M.
    J Food Sci; 2022 Jan; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

  • 26. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Jan; 76(1):E40-7. PubMed ID: 21535674
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  • 28. Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication.
    Suo X, Mosca AC, Pellegrini N, Vittadini E.
    Food Funct; 2021 Nov 15; 12(22):11577-11585. PubMed ID: 34709271
    [Abstract] [Full Text] [Related]

  • 29. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.
    Marston K, Khouryieh H, Aramouni F.
    Food Sci Technol Int; 2015 Dec 15; 21(8):631-40. PubMed ID: 25406134
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  • 30.
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  • 31. Gluten Cross-Contact in Restaurant-Scale Pasta Cooking.
    Korth N, Taylor SL, Clarke JL, Downs ML.
    J Food Prot; 2021 Dec 01; 84(12):2159-2162. PubMed ID: 34324674
    [Abstract] [Full Text] [Related]

  • 32. Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.
    Chen G, Li Y.
    Food Chem; 2019 Apr 25; 278():579-586. PubMed ID: 30583414
    [Abstract] [Full Text] [Related]

  • 33. Gluten-free pasta as an alternative in the diet of patients with celiac disease.
    Norma VM, García-Zepeda RA, Mitzy Belén OH, Morales-Guerrero JC.
    J Food Sci; 2024 Jun 25; 89(6):3384-3399. PubMed ID: 38660933
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  • 34.
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  • 35. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep 25; 74(3):342-349. PubMed ID: 31177359
    [Abstract] [Full Text] [Related]

  • 36. Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.
    Cervini M, Gruppi A, Bassani A, Spigno G, Giuberti G.
    Foods; 2021 Apr 21; 10(5):. PubMed ID: 33919201
    [Abstract] [Full Text] [Related]

  • 37. From raw material to dish: pasta quality step by step.
    Sicignano A, Di Monaco R, Masi P, Cavella S.
    J Sci Food Agric; 2015 Oct 21; 95(13):2579-87. PubMed ID: 25783568
    [Abstract] [Full Text] [Related]

  • 38. Structural properties and digestion of green banana flour as a functional ingredient in pasta.
    Zheng Z, Stanley R, Gidley MJ, Dhital S.
    Food Funct; 2016 Feb 21; 7(2):771-80. PubMed ID: 26632017
    [Abstract] [Full Text] [Related]

  • 39. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
    di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M.
    J Agric Food Chem; 2005 Jun 01; 53(11):4393-402. PubMed ID: 15913301
    [Abstract] [Full Text] [Related]

  • 40. 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 01; 20(2):127-35. PubMed ID: 23733824
    [Abstract] [Full Text] [Related]


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