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PUBMED FOR HANDHELDS

Journal Abstract Search

172 related items for PubMed ID: 29063352

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  • 2. Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics.
    Camelo-Méndez GA, Tovar J, Bello-Pérez LA.
    J Food Sci Technol; 2018 Jul; 55(7):2739-2748. PubMed ID: 30042590
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  • 3. Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
    Santamaría Gómez JM, Salinas-Moreno Y, Sigüenza López R, Espino HS, López IG, Rodríguez AC, González IA.
    Food Sci Technol Int; 2024 Sep; 30(6):527-534. PubMed ID: 37093761
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  • 7. Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour.
    Oniszczuk A, Widelska G, Wójtowicz A, Oniszczuk T, Wojtunik-Kulesza K, Dib A, Matwijczuk A.
    Molecules; 2019 Jul 18; 24(14):. PubMed ID: 31323897
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  • 9. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.
    Chavarín-Martínez CD, Gutiérrez-Dorado R, Perales-Sánchez JXK, Cuevas-Rodríguez EO, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2019 Jun 18; 74(2):192-199. PubMed ID: 30737612
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  • 12. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
    Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M.
    Food Res Int; 2017 Oct 18; 100(Pt 2):69-77. PubMed ID: 28888460
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  • 13. Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Acta Sci Pol Technol Aliment; 2015 Oct 18; 14(1):29-36. PubMed ID: 28068017
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  • 14. Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours.
    Amador-Rodríguez KY, Martínez-Bustos F, Silos-Espino H.
    Plant Foods Hum Nutr; 2019 Jun 18; 74(2):241-246. PubMed ID: 31001726
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  • 17. The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta.
    Oniszczuk A, Kasprzak K, Wójtowicz A, Oniszczuk T, Olech M.
    Molecules; 2019 Apr 01; 24(7):. PubMed ID: 30939737
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  • 18. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 01; 21(7):523-36. PubMed ID: 25231269
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  • 20. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
    Beta T, Hwang T.
    Food Chem; 2018 Apr 25; 246():58-64. PubMed ID: 29291878
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