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Journal Abstract Search

643 related items for PubMed ID: 30569476

  • 21. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF.
    Pico J, Tapia J, Bernal J, Gómez M.
    Food Chem; 2018 Nov 30; 267():303-312. PubMed ID: 29934172
    [Abstract] [Full Text] [Related]

  • 22. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
    Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR.
    Food Sci Technol Int; 2023 Sep 30; 29(6):619-630. PubMed ID: 35673705
    [Abstract] [Full Text] [Related]

  • 23. [Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures].
    Del Castillo V, Lescano G, Armada M.
    Arch Latinoam Nutr; 2009 Sep 30; 59(3):332-6. PubMed ID: 19886520
    [Abstract] [Full Text] [Related]

  • 24. Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread.
    Khalifa SA, Abdeen EMM, El-Shafei SMS, Mohamed AH.
    Pak J Biol Sci; 2020 Mar 30; 23(4):439-453. PubMed ID: 32363830
    [Abstract] [Full Text] [Related]

  • 25. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P, Różańska M, Wiza P, Dworczak S, Grobelna N, Sarbak P, Kowalczewski PŁ.
    Acta Sci Pol Technol Aliment; 2018 Mar 30; 17(3):227-233. PubMed ID: 30269462
    [Abstract] [Full Text] [Related]

  • 26. The effect of Quinoa flour and enzymes on the quality of gluten-free bread.
    Azizi S, Azizi MH, Moogouei R, Rajaei P.
    Food Sci Nutr; 2020 May 30; 8(5):2373-2382. PubMed ID: 32405394
    [Abstract] [Full Text] [Related]

  • 27. Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil.
    Santos FG, Aguiar EV, Capriles VD.
    Int J Food Sci Nutr; 2019 Aug 30; 70(5):562-569. PubMed ID: 30616431
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  • 28. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
    Basso FM, Mangolim CS, Aguiar MF, Monteiro AR, Peralta RM, Matioli G.
    Int J Food Sci Nutr; 2015 May 30; 66(3):275-81. PubMed ID: 25666418
    [Abstract] [Full Text] [Related]

  • 29. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar 30; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 30. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
    Carbó R, Gordún E, Fernández A, Ginovart M.
    Food Sci Technol Int; 2020 Jun 30; 26(4):344-352. PubMed ID: 31870194
    [Abstract] [Full Text] [Related]

  • 31. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.
    Plant Foods Hum Nutr; 2010 Sep 30; 65(3):241-6. PubMed ID: 20734143
    [Abstract] [Full Text] [Related]

  • 32. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2015 Sep 30; 70(3):275-80. PubMed ID: 26059113
    [Abstract] [Full Text] [Related]

  • 33. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K, Papantoniou M, Mandala I.
    J Food Sci; 2015 Feb 30; 80(2):E341-8. PubMed ID: 25604540
    [Abstract] [Full Text] [Related]

  • 34. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
    [Abstract] [Full Text] [Related]

  • 35. [Extruded rice flour as a gluten substitute in the poduction of rice bread].
    Clerici MT, El-Dash AA.
    Arch Latinoam Nutr; 2006 Sep 01; 56(3):288-94. PubMed ID: 17249491
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  • 36. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 01; 43(7):e12854. PubMed ID: 31353715
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  • 37. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation.
    Bahmanyar F, Hosseini SM, Mirmoghtadaie L, Shojaee-Aliabadi S.
    Meat Sci; 2021 Feb 01; 172():108305. PubMed ID: 32947238
    [Abstract] [Full Text] [Related]

  • 38. Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
    Vidaurre-Ruiz J, Vargas RJY, Alcázar-Alay S, Encina-Zelada CR, Cabezas DM, Correa MJ, Repo-Carrasco-Valencia R.
    J Sci Food Agric; 2022 Dec 01; 102(15):7282-7292. PubMed ID: 35753031
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  • 39. Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.
    Viadel A, Laguna L, Tárrega A.
    J Texture Stud; 2024 Aug 01; 55(4):e12858. PubMed ID: 39138119
    [Abstract] [Full Text] [Related]

  • 40. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
    Mystkowska I, Plażuk E, Szepeluk A, Dmitrowicz A.
    Sci Rep; 2024 Jun 25; 14(1):14643. PubMed ID: 38918421
    [Abstract] [Full Text] [Related]

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