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Journal Abstract Search

174 related items for PubMed ID: 29892112

  • 1. Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta.
    Ahmad N, Ur-Rehman S, Shabbir MA, Abdullah, Shehzad MA, Ud-Din Z, Roberts TH.
    J Food Sci Technol; 2018 Jun; 55(6):2114-2121. PubMed ID: 29892112
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  • 2. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug; 94(11):2196-204. PubMed ID: 24338346
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  • 3. Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.
    Chillo S, Monro JA, Mishra S, Henry CJ.
    Int J Food Sci Nutr; 2010 Mar; 61(2):149-60. PubMed ID: 20113187
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  • 4. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
    Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, Baeza-Jiménez R.
    Foods; 2019 Jul 30; 8(8):. PubMed ID: 31366054
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  • 5. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May 30; 66(3):266-74. PubMed ID: 25666412
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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 30; 79(8):S1560-7. PubMed ID: 25047068
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  • 11. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
    Alzuwaid NT, Pleming D, Fellows CM, Sissons M.
    Food Chem; 2021 Jan 01; 334():127497. PubMed ID: 32712486
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  • 12. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
    Kim S, Lee JW, Heo Y, Moon B.
    J Food Sci; 2016 Apr 01; 81(4):C835-40. PubMed ID: 26919287
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  • 14. Polyphenols and the glycaemic index of legume pasta.
    Turco I, Bacchetti T, Morresi C, Padalino L, Ferretti G.
    Food Funct; 2019 Sep 01; 10(9):5931-5938. PubMed ID: 31469378
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  • 17. Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.
    Karoui IJ, Terras DS, Yeddes W, Hammami M, Abderrabba M.
    J Food Sci; 2023 Oct 01; 88(10):4001-4014. PubMed ID: 37676084
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  • 18. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
    Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN.
    Food Sci Nutr; 2014 Mar 01; 2(2):132-8. PubMed ID: 24804071
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  • 20. 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 01; 87(1):68-79. PubMed ID: 34940975
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