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Journal Abstract Search

247 related items for PubMed ID: 32904010

  • 1. Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours.
    Demir B, Bilgiçli N.
    J Food Sci Technol; 2020 Oct; 57(10):3884-3892. PubMed ID: 32904010
    [Abstract] [Full Text] [Related]

  • 2. 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; 27(3):242-250. PubMed ID: 32781850
    [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. Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta.
    Torres OL, Lema M, Galeano YV.
    Int J Food Sci; 2021 Jan 15; 2021():8813354. PubMed ID: 33928144
    [Abstract] [Full Text] [Related]

  • 5. Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.
    Paucar-Menacho LM, Vásquez Guzmán JC, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2023 Dec 06; 12(24):. PubMed ID: 38137199
    [Abstract] [Full Text] [Related]

  • 6. Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru.
    Ramos-Pacheco BS, Choque-Quispe D, Ligarda-Samanez CA, Solano-Reynoso AM, Palomino-Rincón H, Choque-Quispe Y, Peralta-Guevara DE, Moscoso-Moscoso E, Aiquipa-Pillaca ÁS.
    Foods; 2024 Jan 27; 13(3):. PubMed ID: 38338552
    [Abstract] [Full Text] [Related]

  • 7. Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd).
    Maldonado-Alvarado P, Pavón-Vargas DJ, Abarca-Robles J, Valencia-Chamorro S, Haros CM.
    Foods; 2023 Jan 13; 12(2):. PubMed ID: 36673480
    [Abstract] [Full Text] [Related]

  • 8. Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.
    Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2024 Jan 22; 13(2):. PubMed ID: 38275720
    [Abstract] [Full Text] [Related]

  • 9. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec 22; 65(4):339-49. PubMed ID: 20972627
    [Abstract] [Full Text] [Related]

  • 10. Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination.
    Lan Y, Wang X, Wang L, Zhang W, Song Y, Zhao S, Yang X, Liu X.
    Food Chem; 2024 Jul 01; 445():138693. PubMed ID: 38350197
    [Abstract] [Full Text] [Related]

  • 11. Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.
    Paucar-Menacho LM, Schmiele M, Lavado-Cruz AA, Verona-Ruiz AL, Mollá C, Peñas E, Frias J, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2022 Oct 18; 11(20):. PubMed ID: 37431004
    [Abstract] [Full Text] [Related]

  • 12. Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.
    Valencia S, Svanberg U, Sandberg AS, Ruales J.
    Int J Food Sci Nutr; 1999 May 18; 50(3):203-11. PubMed ID: 10627836
    [Abstract] [Full Text] [Related]

  • 13. Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmer.
    Laus MN, Gagliardi A, Soccio M, Flagella Z, Pastore D.
    J Food Sci; 2012 Nov 18; 77(11):C1150-5. PubMed ID: 23057788
    [Abstract] [Full Text] [Related]

  • 14. Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds.
    Mhada M, Metougui ML, El Hazzam K, El Kacimi K, Yasri A.
    Foods; 2020 May 20; 9(5):. PubMed ID: 32443894
    [Abstract] [Full Text] [Related]

  • 15. Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour.
    Pandey H, Awasthi P.
    J Food Sci Technol; 2015 Feb 20; 52(2):1054-60. PubMed ID: 25694718
    [Abstract] [Full Text] [Related]

  • 16. Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties.
    Ray A, Srivastava AK, Sakhare SD.
    J Food Sci; 2023 Dec 20; 88(12):4907-4917. PubMed ID: 37889098
    [Abstract] [Full Text] [Related]

  • 17. Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.
    Naji-Tabasi S, Niazmand R, Modiri-Dovom A.
    J Food Sci; 2021 Jun 20; 86(6):2288-2299. PubMed ID: 34028008
    [Abstract] [Full Text] [Related]

  • 18. Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress in Rats.
    Al-Qabba MM, El-Mowafy MA, Althwab SA, Alfheeaid HA, Aljutaily T, Barakat H.
    Nutrients; 2020 Sep 23; 12(10):. PubMed ID: 32977429
    [Abstract] [Full Text] [Related]

  • 19. Biomolecules with Antioxidant Capacity from the Seeds and Sprouts of 20 Varieties of Chenopodium quinoa Willd. (Quinoa).
    Enciso-Roca EC, Aguilar-Felices EJ, Tinco-Jayo JA, Arroyo-Acevedo JL, Herrera-Calderon O.
    Plants (Basel); 2021 Nov 09; 10(11):. PubMed ID: 34834779
    [Abstract] [Full Text] [Related]

  • 20. Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.).
    Thakur P, Kumar K, Ahmed N, Chauhan D, Eain Hyder Rizvi QU, Jan S, Singh TP, Dhaliwal HS.
    Curr Res Food Sci; 2021 Nov 09; 4():917-925. PubMed ID: 34927087
    [Abstract] [Full Text] [Related]

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