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Journal Abstract Search

440 related items for PubMed ID: 29548471

  • 1. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.
    Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A.
    Food Chem; 2018 Jul 15; 254():55-63. PubMed ID: 29548471
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  • 2. In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract.
    Armellini R, Peinado I, Asensio-Grau A, Pittia P, Scampicchio M, Heredia A, Andres A.
    Food Chem; 2019 Jun 15; 283():155-163. PubMed ID: 30722855
    [Abstract] [Full Text] [Related]

  • 3. An integrated approach combining HPLC, GC/MS, NIRS, and chemometrics for the geographical discrimination and commercial categorization of saffron.
    Liu J, Chen N, Yang J, Yang B, Ouyang Z, Wu C, Yuan Y, Wang W, Chen M.
    Food Chem; 2018 Jul 01; 253():284-292. PubMed ID: 29502833
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  • 4. Petals of Crocus sativus L. as a potential source of the antioxidants crocin and kaempferol.
    Zeka K, Ruparelia KC, Continenza MA, Stagos D, Vegliò F, Arroo RRJ.
    Fitoterapia; 2015 Dec 01; 107():128-134. PubMed ID: 26012879
    [Abstract] [Full Text] [Related]

  • 5. Intestinal formation of trans-crocetin from saffron extract (Crocus sativus L.) and in vitro permeation through intestinal and blood brain barrier.
    Lautenschläger M, Sendker J, Hüwel S, Galla HJ, Brandt S, Düfer M, Riehemann K, Hensel A.
    Phytomedicine; 2015 Jan 15; 22(1):36-44. PubMed ID: 25636868
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 79(8):S1560-7. PubMed ID: 25047068
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  • 7. Phytochemical and genetic characterization of styles of wild Crocus species from the island of Crete, Greece and comparison to those of cultivated C. sativus.
    Lamari FN, Papasotiropoulos V, Tsiris D, Bariamis SE, Sotirakis K, Pitsi E, Vogiatzoglou AP, Iatrou G.
    Fitoterapia; 2018 Oct 15; 130():225-233. PubMed ID: 30213756
    [Abstract] [Full Text] [Related]

  • 8. Influence of culinary processing time on saffron's bioactive compounds (Crocus sativus L.).
    Rodríguez-Neira L, Lage-Yusty MA, López-Hernández J.
    Plant Foods Hum Nutr; 2014 Dec 15; 69(4):291-6. PubMed ID: 25373843
    [Abstract] [Full Text] [Related]

  • 9. Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.
    Raczyk M, Polanowska K, Kruszewski B, Grygier A, Michałowska D.
    Molecules; 2022 Jan 06; 27(2):. PubMed ID: 35056669
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  • 15. Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta.
    Panghal A, Kaur R, Janghu S, Sharma P, Sharma P, Chhikara N.
    Food Chem; 2019 Aug 15; 289():723-728. PubMed ID: 30955672
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  • 16. Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review.
    Rahaiee S, Moini S, Hashemi M, Shojaosadati SA.
    J Food Sci Technol; 2015 Apr 15; 52(4):1881-8. PubMed ID: 25829569
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  • 17. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
    Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D.
    Food Chem; 2017 Jun 15; 225():77-86. PubMed ID: 28193436
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  • 18. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2016 Mar 01; 194():637-42. PubMed ID: 26471602
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  • 20. 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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