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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

206 related items for PubMed ID: 31858600

  • 1. Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.
    Zen CK, Tiepo CBV, da Silva RV, Reinehr CO, Gutkoski LC, Oro T, Colla LM.
    J Sci Food Agric; 2020 Mar 30; 100(5):2018-2026. PubMed ID: 31858600
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  • 3. Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt.
    Nourmohammadi N, Soleimanian-Zad S, Shekarchizadeh H.
    J Sci Food Agric; 2020 Nov 30; 100(14):5260-5268. PubMed ID: 32520419
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  • 8. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
    Garcia-Valle DE, Bello-Perez LA, Tovar J.
    J Sci Food Agric; 2021 May 30; 101(7):2869-2876. PubMed ID: 33155278
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  • 11. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.
    Wójtowicz A, Mościcki L.
    J Food Sci; 2009 Jun 30; 74(5):E226-33. PubMed ID: 19646037
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  • 12. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products.
    Wójtowicz A, Oniszczuk A, Kasprzak K, Olech M, Mitrus M, Oniszczuk T.
    Food Chem; 2020 Mar 30; 309():125673. PubMed ID: 31784073
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  • 13. Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta.
    Panghal A, Kaur R, Janghu S, Sharma P, Sharma P, Chhikara N.
    Food Chem; 2019 Aug 15; 289():723-728. PubMed ID: 30955672
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  • 14. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec 15; 65(4):339-49. PubMed ID: 20972627
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  • 15. Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.
    Zouari N, Abid M, Fakhfakh N, Ayadi MA, Zorgui L, Ayadi M, Attia H.
    Int J Food Sci Nutr; 2011 Dec 15; 62(8):811-3. PubMed ID: 21568819
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  • 20. Quality and nutritional properties of pasta products enriched with immature wheat grain.
    Casiraghi MC, Pagani MA, Erba D, Marti A, Cecchini C, D'Egidio MG.
    Int J Food Sci Nutr; 2013 Aug 15; 64(5):544-50. PubMed ID: 23373796
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