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Journal Abstract Search

329 related items for PubMed ID: 29283180

  • 1. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.
    Saleh M, Lee Y, Obeidat H.
    J Texture Stud; 2018 Oct; 49(5):512-519. PubMed ID: 29283180
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  • 3. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
    Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z.
    J Texture Stud; 2020 Jun; 51(3):464-474. PubMed ID: 31603534
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  • 6. Quality evaluation of sweet potato powder-enriched cereal products.
    Lauková M, Minarovičová L, Karovičová J, Kohajdová Z.
    Food Sci Technol Int; 2019 Sep; 25(6):523-532. PubMed ID: 30971118
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  • 7. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I, Yousif AM, Johnson SK, Gamlath S.
    J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
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  • 8. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
    Pérez IC, Mu TH, Zhang M, Ji LL.
    Food Sci Technol Int; 2017 Dec; 23(8):708-715. PubMed ID: 28691514
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  • 9. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.
    Kowalczewski P, Lewandowicz G, Makowska A, Knoll I, Błaszczak W, Białas W, Kubiak P.
    J Food Sci; 2015 Jun; 80(6):S1377-82. PubMed ID: 25982048
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  • 10. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.
    Wei X, Ren G, Liu W, Zhao M, Xu D.
    J Food Sci; 2024 Jun; 89(6):3248-3259. PubMed ID: 38709869
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  • 11. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
    Ospina MA, Moreno JL, Tran T, Jaramillo AM, Gallego-Castillo S, Ospina B, Dufour D.
    J Sci Food Agric; 2024 Jun; 104(8):4671-4679. PubMed ID: 37406186
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  • 12. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.
    Nogueira AC, Sehn GAR, Rebellato AP, Coutinho JP, Godoy HT, Chang YK, Steel CJ, Clerici MTPS.
    An Acad Bras Cienc; 2018 Jun; 90(1):283-293. PubMed ID: 29424387
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  • 13. High-protein rice flour in the development of gluten-free pasta.
    Marana AIS, Morris A, Prinyawiwatkul W, Xu Z, King JM.
    J Food Sci; 2023 Apr; 88(4):1268-1279. PubMed ID: 36919247
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  • 14. 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; 20(2):127-35. PubMed ID: 23733824
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  • 15. [Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon].
    Sangronis E, Teixeira P, Otero M, Guerra M, Hidalgo G.
    Arch Latinoam Nutr; 2006 Mar; 56(1):77-82. PubMed ID: 16786737
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  • 16. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Mar; 76(1):E40-7. PubMed ID: 21535674
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  • 17. The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique.
    Low JW, van Jaarsveld PJ.
    Food Nutr Bull; 2008 Jun; 29(2):98-107. PubMed ID: 18693473
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  • 18. 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 Jun; 18(4):439-451. PubMed ID: 31930794
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  • 19. 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
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  • 20. Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties.
    Namir M, Iskander A, Alyamani A, Sayed-Ahmed ETA, Saad AM, Elsahy K, El-Tarabily KA, Conte-Junior CA.
    Molecules; 2022 Apr 30; 27(9):. PubMed ID: 35566217
    [Abstract] [Full Text] [Related]

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