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Journal Abstract Search

353 related items for PubMed ID: 29735077

  • 1. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun; 108():430-439. PubMed ID: 29735077
    [Abstract] [Full Text] [Related]

  • 2. Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours.
    Wang S, Nosworthy MG, House JD, Niefer SH, Nickerson MT.
    Food Sci Technol Int; 2020 Apr; 26(3):265-274. PubMed ID: 31726873
    [Abstract] [Full Text] [Related]

  • 3. Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours.
    Guldiken B, Yovchev A, Nosworthy MG, Stone AK, House JD, Hood-Niefer S, Nickerson MT.
    J Texture Stud; 2020 Apr; 51(2):300-307. PubMed ID: 31323133
    [Abstract] [Full Text] [Related]

  • 4. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.
    Stone AK, Parolia S, House JD, Wang N, Nickerson MT.
    Food Res Int; 2021 Sep; 147():110489. PubMed ID: 34399485
    [Abstract] [Full Text] [Related]

  • 5. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 6. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
    Shariati-Ievari S, Ryland D, Edel A, Nicholson T, Suh M, Aliani M.
    J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
    [Abstract] [Full Text] [Related]

  • 7. Nutritional responses of rats to diets based on chickpea ( Cicer arietinum L.) seed meal or its protein fractions.
    Tavano OL, da Silva SI, Demonte A, Neves VA.
    J Agric Food Chem; 2008 Nov 26; 56(22):11006-10. PubMed ID: 18942847
    [Abstract] [Full Text] [Related]

  • 8. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.
    Rachwa-Rosiak D, Nebesny E, Budryn G.
    Crit Rev Food Sci Nutr; 2015 Nov 26; 55(8):1137-45. PubMed ID: 24915347
    [Abstract] [Full Text] [Related]

  • 9. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
    Chandra-Hioe MV, Wong CH, Arcot J.
    Plant Foods Hum Nutr; 2016 Mar 26; 71(1):90-5. PubMed ID: 26880215
    [Abstract] [Full Text] [Related]

  • 10. Nutritional evaluation of chickpea and germinated chickpea flours.
    Fernandez ML, Berry JW.
    Plant Foods Hum Nutr; 1988 Mar 26; 38(2):127-34. PubMed ID: 3200798
    [Abstract] [Full Text] [Related]

  • 11. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
    [Abstract] [Full Text] [Related]

  • 12. Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties.
    Hong S, Xiao R, Chen G, Zhu Y, Garay A, Yang J, Xu Y, Li Y.
    J Food Sci; 2024 Oct 01; 89(10):6253-6267. PubMed ID: 39183682
    [Abstract] [Full Text] [Related]

  • 13. Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.
    Gulati P, Sabillón L, Rose DJ.
    Food Res Int; 2018 Jul 01; 109():583-588. PubMed ID: 29803486
    [Abstract] [Full Text] [Related]

  • 14. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C.
    Food Sci Technol Int; 2017 Oct 01; 23(7):623-636. PubMed ID: 28610447
    [Abstract] [Full Text] [Related]

  • 15. On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects.
    Severini C, Azzollini D, Albenzio M, Derossi A.
    Food Res Int; 2018 Apr 01; 106():666-676. PubMed ID: 29579973
    [Abstract] [Full Text] [Related]

  • 16. Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas.
    Simsek S, Herken EN, Ovando-Martinez M.
    J Sci Food Agric; 2016 Jun 01; 96(8):2896-905. PubMed ID: 26374493
    [Abstract] [Full Text] [Related]

  • 17. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley.
    Do TT, Muhlhausler B, Box A, Able AJ.
    J Food Sci; 2016 Mar 01; 81(3):H777-85. PubMed ID: 26784395
    [Abstract] [Full Text] [Related]

  • 18. Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.
    Garg R, Dahiya S.
    Plant Foods Hum Nutr; 2003 Mar 01; 58(4):299-307. PubMed ID: 15354789
    [Abstract] [Full Text] [Related]

  • 19. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar 01; 42(1):52-8. PubMed ID: 1308646
    [Abstract] [Full Text] [Related]

  • 20. The impact of using chickpea flour and dried carp fish powder on pizza quality.
    El-Beltagi HS, El-Senousi NA, Ali ZA, Omran AA.
    PLoS One; 2017 Mar 01; 12(9):e0183657. PubMed ID: 28873098
    [Abstract] [Full Text] [Related]

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