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Journal Abstract Search

141 related items for PubMed ID: 30818770

  • 1. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta.
    Desai AS, Brennan MA, Guo X, Zeng XA, Brennan CS.
    Molecules; 2019 Feb 27; 24(5):. PubMed ID: 30818770
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  • 2. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
    Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS.
    Food Chem; 2018 Oct 30; 264():199-209. PubMed ID: 29853366
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  • 3. Digestibility of pasta made with three wheat types: a preliminary study.
    Simonato B, Curioni A, Pasini G.
    Food Chem; 2015 May 01; 174():219-25. PubMed ID: 25529673
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  • 4. 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 01; 79(8):S1560-7. PubMed ID: 25047068
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  • 5. Lowering the predicted glycemic index of pasta using dried onions as functional ingredients.
    Ombra MN, Nazzaro F, Fratianni F.
    Int J Food Sci Nutr; 2022 Jun 01; 73(4):443-450. PubMed ID: 35043745
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  • 7. Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder.
    Desai AS, Beibeia T, Brennan MA, Guo X, Zeng XA, Brennan CS.
    Nutrients; 2018 Dec 05; 10(12):. PubMed ID: 30563069
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  • 8. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2016 Mar 01; 194():637-42. PubMed ID: 26471602
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  • 12. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
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  • 14. Structural properties and digestion of green banana flour as a functional ingredient in pasta.
    Zheng Z, Stanley R, Gidley MJ, Dhital S.
    Food Funct; 2016 Feb 15; 7(2):771-80. PubMed ID: 26632017
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  • 15. 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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  • 20. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Ivanišová E, Harangozo Ľ, Valková V, Zielińska E, Blicharz-Kania A, Zdybel B, Mildner-Szkudlarz S.
    Molecules; 2022 Sep 26; 27(19):. PubMed ID: 36234886
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