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Journal Abstract Search

230 related items for PubMed ID: 32815934

  • 1. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.
    Arribas C, Cabellos B, Guillamón E, Pedrosa MM.
    Food Funct; 2020 Sep 23; 11(9):7913-7924. PubMed ID: 32815934
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  • 4. Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.
    Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM.
    Foods; 2020 Apr 02; 9(4):. PubMed ID: 32252323
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  • 6. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 02; 77(6):C684-9. PubMed ID: 22671523
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  • 7. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V.
    PLoS One; 2016 Jun 02; 11(9):e0160721. PubMed ID: 27603917
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  • 8. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M, Beraldo P, Peressini D.
    J Sci Food Agric; 2017 Jan 02; 97(2):572-577. PubMed ID: 27098055
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  • 9. 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
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  • 12. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.
    Benković M, Belščak-Cvitanović A, Bauman I, Komes D, Srečec S.
    Food Res Int; 2017 Oct 01; 100(Pt 2):211-218. PubMed ID: 28888443
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  • 15. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity.
    Arribas C, Pereira E, Barros L, Alves MJ, Calhelha RC, Guillamón E, Pedrosa MM, Ferreira ICFR.
    Food Chem; 2019 Sep 15; 292():304-313. PubMed ID: 31054679
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  • 16. Effect of carboxymethylcellulose and locust bean gums on some of physicochemical, mechanical, and textural properties of extruded rice.
    Mirzaei M, Movahhed S, Asadollahzadeh MJ, Ahmadi Chenarbon H.
    J Texture Stud; 2021 Feb 15; 52(1):91-100. PubMed ID: 32978793
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  • 18. 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 15; 73(5):600-609. PubMed ID: 35168444
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  • 19. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CC, Azoubel PM, de Oliveira Alves MA.
    Food Chem; 2016 Jan 15; 191():147-51. PubMed ID: 26258714
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