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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

137 related items for PubMed ID: 32384623

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  • 22. 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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  • 26. Pasta with unripe banana flour: physical, texture, and preference study.
    Agama-Acevedo E, Islas-Hernandez JJ, Osorio-Díaz P, Rendón-Villalobos R, Utrilla-Coello RG, Angulo O, Bello-Pérez LA.
    J Food Sci; 2009 Aug 31; 74(6):S263-7. PubMed ID: 19723232
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  • 27. Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.).
    Sharma S, Malhotra N, Singh A, Sharma R, Domínguez R, Lorenzo JM.
    Molecules; 2022 Nov 14; 27(22):. PubMed ID: 36431936
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  • 32. In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.
    Marti A, Abbasi Parizad P, Marengo M, Erba D, Pagani MA, Casiraghi MC.
    J Food Sci; 2017 Apr 14; 82(4):1012-1019. PubMed ID: 28272804
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  • 33. Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation.
    Çabuk B, Yılmaz B.
    J Food Sci Technol; 2020 Jul 14; 57(7):2750-2757. PubMed ID: 32549625
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  • 35. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.
    Food Funct; 2017 Feb 22; 8(2):860-871. PubMed ID: 28128388
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  • 37. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.
    De Pasquale I, Verni M, Verardo V, Gómez-Caravaca AM, Rizzello CG.
    Foods; 2021 Jan 18; 10(1):. PubMed ID: 33477574
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  • 38. Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta.
    Suo X, Baggio A, Pellegrini N, Vincenzetti S, Vittadini E.
    Food Funct; 2024 Jan 02; 15(1):419-426. PubMed ID: 38099708
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  • 39. 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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  • 40. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
    Muoki PN, de Kock HL, Emmambux MN.
    J Sci Food Agric; 2012 Jun 19; 92(8):1771-9. PubMed ID: 22246672
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