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Journal Abstract Search

172 related items for PubMed ID: 29063352

  • 21. Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.
    Vázquez-Carrillo MG, Aparicio-Eusebio LA, Salinas-Moreno Y, Buendía-Gonzalez MO, Santiago-Ramos D.
    Plant Foods Hum Nutr; 2018 Dec; 73(4):321-327. PubMed ID: 30284109
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  • 22. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality.
    Bresciani A, Giordano D, Vanara F, Blandino M, Marti A.
    Food Chem; 2021 Aug 15; 353():129489. PubMed ID: 33714114
    [Abstract] [Full Text] [Related]

  • 23. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug 15; 73(5):600-609. PubMed ID: 35168444
    [Abstract] [Full Text] [Related]

  • 24. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 Mar 15; 66(2):148-58. PubMed ID: 25519246
    [Abstract] [Full Text] [Related]

  • 25. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
    Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
    Molecules; 2020 Aug 06; 25(16):. PubMed ID: 32781519
    [Abstract] [Full Text] [Related]

  • 26. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
    Palavecino PM, Ribotta PD, León AE, Bustos MC.
    J Sci Food Agric; 2019 Feb 06; 99(3):1351-1357. PubMed ID: 30094850
    [Abstract] [Full Text] [Related]

  • 27. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.
    Różańska MB, Siger A, Szwengiel A, Dziedzic K, Mildner-Szkudlarz S.
    Molecules; 2021 Mar 04; 26(5):. PubMed ID: 33806318
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  • 28. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD.
    J Food Sci; 2017 Sep 04; 82(9):2085-2093. PubMed ID: 28796286
    [Abstract] [Full Text] [Related]

  • 29. 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 04; 89(6):3384-3399. PubMed ID: 38660933
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  • 30. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK.
    Food Chem; 2014 Jan 15; 143():33-9. PubMed ID: 24054209
    [Abstract] [Full Text] [Related]

  • 31. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented mexican maize.
    Aguayo-Rojas J, Mora-Rochín S, Cuevas-Rodríguez EO, Serna-Saldivar SO, Gutierrez-Uribe JA, Reyes-Moreno C, Milán-Carrillo J.
    Plant Foods Hum Nutr; 2012 Jun 15; 67(2):178-85. PubMed ID: 22562094
    [Abstract] [Full Text] [Related]

  • 32. Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process.
    Aguilera Y, Dueñas M, Estrella I, Hernández T, Benitez V, Esteban RM, Martín-Cabrejas MA.
    Plant Foods Hum Nutr; 2011 Jun 15; 66(2):187-95. PubMed ID: 21573982
    [Abstract] [Full Text] [Related]

  • 33. Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.
    Johnston CS, Snyder D, Smith C.
    Food Funct; 2017 Sep 20; 8(9):3139-3144. PubMed ID: 28771262
    [Abstract] [Full Text] [Related]

  • 34. From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.
    Martini D, Ciccoritti R, Nicoletti I, Nocente F, Corradini D, D'Egidio MG, Taddei F.
    Int J Food Sci Nutr; 2018 Feb 20; 69(1):24-32. PubMed ID: 28635340
    [Abstract] [Full Text] [Related]

  • 35. Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.
    Patiño-Rodríguez O, Agama-Acevedo E, Pacheco-Vargas G, Alvarez-Ramirez J, Bello-Pérez LA.
    Food Chem; 2019 Nov 15; 298():125085. PubMed ID: 31260951
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  • 36. Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize.
    Das AK, Bhattacharya S, Singh V.
    Food Chem; 2017 Feb 15; 217():125-132. PubMed ID: 27664617
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  • 37. Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions.
    Rocchetti G, Giuberti G, Gallo A, Bernardi J, Marocco A, Lucini L.
    Food Res Int; 2018 Jun 15; 108():183-191. PubMed ID: 29735048
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  • 38. Phenols, lignans and antioxidant properties of legume and sweet chestnut flours.
    Durazzo A, Turfani V, Azzini E, Maiani G, Carcea M.
    Food Chem; 2013 Oct 15; 140(4):666-71. PubMed ID: 23692751
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  • 39. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
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  • 40. Phase II-inducing, polyphenols content and antioxidant capacity of corn (Zea mays L.) from phenotypes of white, blue, red and purple colors processed into masa and tortillas.
    Lopez-Martinez LX, Parkin KL, Garcia HS.
    Plant Foods Hum Nutr; 2011 Mar 15; 66(1):41-7. PubMed ID: 21327968
    [Abstract] [Full Text] [Related]

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