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Journal Abstract Search

248 related items for PubMed ID: 30042590

  • 1. Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics.
    Camelo-Méndez GA, Tovar J, Bello-Pérez LA.
    J Food Sci Technol; 2018 Jul; 55(7):2739-2748. PubMed ID: 30042590
    [Abstract] [Full Text] [Related]

  • 2. Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.
    Camelo-Méndez GA, Flores-Silva PC, Agama-Acevedo E, Bello-Pérez LA.
    Plant Foods Hum Nutr; 2017 Dec; 72(4):411-417. PubMed ID: 29063352
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  • 3. 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; 73(5):600-609. PubMed ID: 35168444
    [Abstract] [Full Text] [Related]

  • 4. 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; 82(9):2085-2093. PubMed ID: 28796286
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  • 5. 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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  • 6. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
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  • 7. Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties.
    Aínsa A, Vega A, Honrado A, Marquina P, Roncales P, Gracia JAB, Morales JBC.
    Foods; 2021 Dec 08; 10(12):. PubMed ID: 34945600
    [Abstract] [Full Text] [Related]

  • 8. 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
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  • 13. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May 15; 80(5):C961-6. PubMed ID: 25866197
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  • 17. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
    Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A.
    J Food Sci; 2016 May 15; 81(5):C1070-9. PubMed ID: 27074432
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  • 18. Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.
    Camelo-Méndez GA, Agama-Acevedo E, Rosell CM, de J Perea-Flores M, Bello-Pérez LA.
    Food Chem; 2018 Oct 15; 263():201-207. PubMed ID: 29784308
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  • 19. 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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  • 20. Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
    Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD.
    Plant Foods Hum Nutr; 2020 Sep 15; 75(3):326-336. PubMed ID: 32474685
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