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Journal Abstract Search

270 related items for PubMed ID: 33155278

  • 1. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
    Garcia-Valle DE, Bello-Perez LA, Tovar J.
    J Sci Food Agric; 2021 May; 101(7):2869-2876. PubMed ID: 33155278
    [Abstract] [Full Text] [Related]

  • 2. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J.
    Food Chem; 2021 Oct 30; 360():129993. PubMed ID: 33984560
    [Abstract] [Full Text] [Related]

  • 3. 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 30; 79(8):S1560-7. PubMed ID: 25047068
    [Abstract] [Full Text] [Related]

  • 4. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
    Aravind N, Sissons M, Fellows CM, Blazek J, Gilbert EP.
    Food Chem; 2013 Jan 15; 136(2):1100-9. PubMed ID: 23122168
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.
    Raczyk M, Polanowska K, Kruszewski B, Grygier A, Michałowska D.
    Molecules; 2022 Jan 06; 27(2):. PubMed ID: 35056669
    [Abstract] [Full Text] [Related]

  • 7. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
    Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z.
    J Texture Stud; 2020 Jun 06; 51(3):464-474. PubMed ID: 31603534
    [Abstract] [Full Text] [Related]

  • 8. Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation.
    Bruno JA, Feldman CH, Konas DW, Kerrihard AL, Matthews EL.
    Physiol Int; 2019 Sep 01; 106(3):207-212. PubMed ID: 31564118
    [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 Sep 01; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 10. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 01; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 97(2):572-577. PubMed ID: 27098055
    [Abstract] [Full Text] [Related]

  • 12. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Ivanišová E, Harangozo Ľ, Valková V, Zielińska E, Blicharz-Kania A, Zdybel B, Mildner-Szkudlarz S.
    Molecules; 2022 Sep 26; 27(19):. PubMed ID: 36234886
    [Abstract] [Full Text] [Related]

  • 13. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 26; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 14. 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]

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  • 17. Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.
    Camelo-Méndez GA, Agama-Acevedo E, Rosell CM, de J Perea-Flores M, Bello-Pérez LA.
    Food Chem; 2018 Oct 15; 263():201-207. PubMed ID: 29784308
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  • 19. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
    Sujka K, Cacak-Pietrzak G, Sułek A, Murgrabia K, Dziki D.
    Molecules; 2022 Jun 24; 27(13):. PubMed ID: 35807310
    [Abstract] [Full Text] [Related]

  • 20. Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.
    Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A.
    Molecules; 2021 Jul 23; 26(15):. PubMed ID: 34361595
    [Abstract] [Full Text] [Related]

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