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Journal Abstract Search

282 related items for PubMed ID: 32204341

  • 1. Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta.
    Tolve R, Pasini G, Vignale F, Favati F, Simonato B.
    Foods; 2020 Mar 19; 9(3):. PubMed ID: 32204341
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  • 5. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 19; 94(11):2196-204. PubMed ID: 24338346
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  • 7. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
    Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, Baeza-Jiménez R.
    Foods; 2019 Jul 30; 8(8):. PubMed ID: 31366054
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  • 10. Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
    Gałkowska D, Witczak T, Pycia K.
    Molecules; 2022 Dec 06; 27(23):. PubMed ID: 36500707
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  • 11. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
    Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M.
    J Food Sci; 2022 Jan 06; 87(1):68-79. PubMed ID: 34940975
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  • 12. Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization.
    Di Stefano V, Pagliaro A, Del Nobile MA, Conte A, Melilli MG.
    Foods; 2020 Dec 22; 10(1):. PubMed ID: 33374933
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  • 13. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
    Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G.
    Foods; 2021 Jan 02; 10(1):. PubMed ID: 33401782
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  • 14. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
    Michalak-Majewska M, Teterycz D, Muszyński S, Radzki W, Sykut-Domańska E.
    PLoS One; 2020 Jan 02; 15(1):e0227942. PubMed ID: 31986166
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  • 15. Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.
    Cervini M, Gabrielli M, Spigno G, Giuberti G.
    Foods; 2023 Jan 10; 12(2):. PubMed ID: 36673419
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  • 16. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.
    Wang J, Brennan MA, Brennan CS, Serventi L.
    Nutrients; 2022 Oct 31; 14(21):. PubMed ID: 36364837
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  • 19. 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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  • 20. Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties.
    Fois S, Campus M, Piu PP, Siliani S, Sanna M, Roggio T, Catzeddu P.
    Foods; 2019 Sep 18; 8(9):. PubMed ID: 31540522
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