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Journal Abstract Search

137 related items for PubMed ID: 32384623

  • 1. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour.
    Rachman A, A Brennan M, Morton J, Brennan CS.
    Foods; 2020 May 06; 9(5):. PubMed ID: 32384623
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 79(8):S1560-7. PubMed ID: 25047068
    [Abstract] [Full Text] [Related]

  • 6. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
    Palavecino PM, Ribotta PD, León AE, Bustos MC.
    J Sci Food Agric; 2019 Feb 15; 99(3):1351-1357. PubMed ID: 30094850
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility.
    Gangola MP, Ramadoss BR, Jaiswal S, Chan C, Mollard R, Fabek H, Tulbek M, Jones P, Sanchez-Hernandez D, Anderson GH, Chibbar RN.
    Food Chem; 2021 Jul 01; 349():129167. PubMed ID: 33567351
    [Abstract] [Full Text] [Related]

  • 9. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug 01; 73(5):600-609. PubMed ID: 35168444
    [Abstract] [Full Text] [Related]

  • 10. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D, Sobota A, Kozłowicz K, Zarzycki P.
    Acta Sci Pol Technol Aliment; 2019 Aug 01; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr 30; 27(3):242-250. PubMed ID: 32781850
    [Abstract] [Full Text] [Related]

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  • 15. Evaluation of structural, chemical and digestibility properties of multigrain pasta.
    Kamble DB, Singh R, Rani S, Upadhyay A, Kaur BP, Kumar N, Thangalakshmi S.
    J Food Sci Technol; 2021 Mar 30; 58(3):1014-1026. PubMed ID: 33678885
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep 27; 74(3):342-349. PubMed ID: 31177359
    [Abstract] [Full Text] [Related]

  • 18. Nutritional evaluation of mixed wheat-faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention.
    Laleg K, Salles J, Berry A, Giraudet C, Patrac V, Guillet C, Denis P, Tessier FJ, Guilbaud A, Howsam M, Boirie Y, Micard V, Walrand S.
    Br J Nutr; 2019 Mar 14; 121(5):496-507. PubMed ID: 30526703
    [Abstract] [Full Text] [Related]

  • 19. Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta.
    Desai AS, Brennan MA, Brennan CS.
    Foods; 2018 Apr 17; 7(4):. PubMed ID: 29673139
    [Abstract] [Full Text] [Related]

  • 20. Effects of meat addition on pasta structure, nutrition and in vitro digestibility.
    Liu T, Hamid N, Kantono K, Pereira L, Farouk MM, Knowles SO.
    Food Chem; 2016 Dec 15; 213():108-114. PubMed ID: 27451161
    [Abstract] [Full Text] [Related]

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