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Journal Abstract Search

259 related items for PubMed ID: 32712486

  • 1. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.
    Alzuwaid NT, Pleming D, Fellows CM, Sissons M.
    Food Chem; 2021 Jan 01; 334():127497. PubMed ID: 32712486
    [Abstract] [Full Text] [Related]

  • 2. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May 01; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. 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 30; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

  • 5. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.
    Visconti A, Haidukowski EM, Pascale M, Silvestri M.
    Toxicol Lett; 2004 Oct 10; 153(1):181-9. PubMed ID: 15342095
    [Abstract] [Full Text] [Related]

  • 6. Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.
    Carrubba A, Comparato A, Labruzzo A, Muccilli S, Giannone V, Spina A.
    J Food Sci; 2016 Sep 10; 81(9):C2158-66. PubMed ID: 27442951
    [Abstract] [Full Text] [Related]

  • 7. What Makes Bread and Durum Wheat Different?
    Mastrangelo AM, Cattivelli L.
    Trends Plant Sci; 2021 Jul 10; 26(7):677-684. PubMed ID: 33612402
    [Abstract] [Full Text] [Related]

  • 8. [Bread from the bioactivated wheat grain with the raised nutrition value].
    Ponomareva EI, Alekhina NN, Bakaeva IA.
    Vopr Pitan; 2016 Jul 10; 85(2):116-21. PubMed ID: 27455607
    [Abstract] [Full Text] [Related]

  • 9. 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 Jul 10; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 10. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
    Villarino CB, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK.
    Crit Rev Food Sci Nutr; 2016 Jul 10; 56(5):835-57. PubMed ID: 25675266
    [Abstract] [Full Text] [Related]

  • 11. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar 10; 20(2):127-35. PubMed ID: 23733824
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  • 13. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2001 Feb 10; 45(1):31-4. PubMed ID: 11253637
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  • 15. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
    Spaggiari M, Calani L, Folloni S, Ranieri R, Dall'Asta C, Galaverna G.
    Food Chem; 2020 May 01; 311():125940. PubMed ID: 31864187
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  • 17. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
    Simonato B, Tolve R, Rainero G, Rizzi C, Sega D, Rocchetti G, Lucini L, Giuberti G.
    J Sci Food Agric; 2021 Mar 30; 101(5):1920-1925. PubMed ID: 32898294
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

  • 19. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 30; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 20. How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits?
    Nocente F, De Stefanis E, Ciccoritti R, Pucciarmati S, Taddei F, Campiglia E, Radicetti E, Mancinelli R.
    Food Chem; 2019 Nov 01; 297():124884. PubMed ID: 31253259
    [Abstract] [Full Text] [Related]

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