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Journal Abstract Search

223 related items for PubMed ID: 30284109

  • 21. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul; 85(7):2143-2152. PubMed ID: 32567692
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  • 22. Production and characterization of functional biscuits obtained from purple wheat.
    Pasqualone A, Bianco AM, Paradiso VM, Summo C, Gambacorta G, Caponio F, Blanco A.
    Food Chem; 2015 Aug 01; 180():64-70. PubMed ID: 25766802
    [Abstract] [Full Text] [Related]

  • 23. Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens.
    Sharma N, Tiwari V, Vats S, Kumari A, Chunduri V, Kaur S, Kapoor P, Garg M.
    Molecules; 2020 Dec 08; 25(24):. PubMed ID: 33302587
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  • 24. Anthocyanin and antioxidant activity of snacks with coloured potato.
    Nemś A, Pęksa A, Kucharska AZ, Sokół-Łętowska A, Kita A, Drożdż W, Hamouz K.
    Food Chem; 2015 Apr 01; 172():175-82. PubMed ID: 25442540
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  • 25. 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 01; 72(4):411-417. PubMed ID: 29063352
    [Abstract] [Full Text] [Related]

  • 26. Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins.
    Jing P, Noriega V, Schwartz SJ, Giusti MM.
    J Agric Food Chem; 2007 Oct 17; 55(21):8625-9. PubMed ID: 17880157
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  • 27. Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grains.
    Abdel-Aal el-SM, Akhtar H, Rabalski I, Bryan M.
    J Food Sci; 2014 Feb 17; 79(2):C138-46. PubMed ID: 24547694
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  • 28. Anthocyanin composition in black, blue, pink, purple, and red cereal grains.
    Abdel-Aal el-SM, Young JC, Rabalski I.
    J Agric Food Chem; 2006 Jun 28; 54(13):4696-704. PubMed ID: 16787017
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  • 29. Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties.
    Giordano D, Locatelli M, Travaglia F, Bordiga M, Reyneri A, Coïsson JD, Blandino M.
    Food Chem; 2017 Oct 15; 233():483-491. PubMed ID: 28530602
    [Abstract] [Full Text] [Related]

  • 30. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
    Wu M, Arntfield S.
    J Food Sci; 2016 Oct 15; 81(10):S2552-S2558. PubMed ID: 27561156
    [Abstract] [Full Text] [Related]

  • 31. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat.
    Abdel-Aal EM, Hucl P, Rabalski I.
    Food Chem; 2018 Jul 15; 254():13-19. PubMed ID: 29548433
    [Abstract] [Full Text] [Related]

  • 32. Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch.
    Ortíz-Fernández MP, Castillo-Ruiz O, Velazquez G, Aleman-Castillo SE, Salazar RR, Osorio-Díaz P, Mendez-Montealvo G.
    Plant Foods Hum Nutr; 2019 Sep 15; 74(3):446-447. PubMed ID: 31273640
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  • 33. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour.
    Babiker EE, Özcan MM, Ghafoor K, Juhaimi FA, Ahmed IAM, Almusallam IA.
    Food Chem; 2021 Jul 01; 349():129155. PubMed ID: 33548883
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  • 34. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour.
    Bhat NA, Wani IA, Hamdani AM, Gani A.
    Food Chem; 2019 Mar 15; 276():22-32. PubMed ID: 30409588
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  • 35. Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.).
    Zhao X, Corrales M, Zhang C, Hu X, Ma Y, Tauscher B.
    J Agric Food Chem; 2008 Nov 26; 56(22):10761-6. PubMed ID: 18950186
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  • 36. Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets.
    Devadason IP, Anjaneyulu AS, Babji Y.
    J Food Sci; 2010 Nov 26; 75(1):S31-5. PubMed ID: 20492199
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  • 37. Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.
    Mazzoncini M, Antichi D, Silvestri N, Ciantelli G, Sgherri C.
    Food Chem; 2015 May 15; 175():445-51. PubMed ID: 25577104
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  • 38. Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste.
    Amador-Rodríguez KY, Pérez-Cabrera LE, Guevara-Lara F, Chávez-Vela NA, Posadas-Del Río FA, Silos-Espino H, Martínez-Bustos F.
    Food Chem; 2019 Apr 25; 278():601-608. PubMed ID: 30583418
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  • 39. Influence of Agricultural Management on Phytochemicals of Colored Corn Genotypes ( Zea mays L.). Part 1: Nitrogen Fertilization.
    Giordano D, Beta T, Vanara F, Blandino M.
    J Agric Food Chem; 2018 May 02; 66(17):4300-4308. PubMed ID: 29641199
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  • 40. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.
    Kilci A, Gocmen D.
    Food Chem; 2014 May 15; 151():547-53. PubMed ID: 24423569
    [Abstract] [Full Text] [Related]

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