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Journal Abstract Search

218 related items for PubMed ID: 33314156

  • 1. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.
    Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E, Arendt EK.
    J Sci Food Agric; 2022 Sep; 102(12):5000-5010. PubMed ID: 33314156
    [Abstract] [Full Text] [Related]

  • 2. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
    Hoehnel A, Bez J, Amarowicz R, Arendt EK, Zannini E.
    J Sci Food Agric; 2022 Sep; 102(12):4977-4987. PubMed ID: 33280110
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  • 3. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes.
    Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Arendt EK, Zannini E.
    Food Funct; 2020 May 01; 11(5):4732-4751. PubMed ID: 32417873
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  • 5. 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 May 01; 11(9):e0160721. PubMed ID: 27603917
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  • 7. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.
    Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, Walrand S, Micard V.
    PLoS One; 2020 May 01; 15(5):e0232425. PubMed ID: 32365065
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  • 8. [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products].
    Maradudin MS, Simakova IV, Eliseev YY, Strizhevskaya VN.
    Vopr Pitan; 2024 May 01; 93(1):125-134. PubMed ID: 38555617
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  • 11. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
    Montemurro M, Coda R, Rizzello CG.
    Foods; 2019 Apr 18; 8(4):. PubMed ID: 31003472
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  • 13. 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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  • 14. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Mar 01; 76(1):E40-7. PubMed ID: 21535674
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  • 15. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep 01; 74(3):342-349. PubMed ID: 31177359
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  • 18. Nutritional evaluation of mixed wheat-faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention.
    Laleg K, Salles J, Berry A, Giraudet C, Patrac V, Guillet C, Denis P, Tessier FJ, Guilbaud A, Howsam M, Boirie Y, Micard V, Walrand S.
    Br J Nutr; 2019 Mar 14; 121(5):496-507. PubMed ID: 30526703
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  • 19. 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
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  • 20. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
    Torres A, Frias J, Granito M, Vidal-Valverde C.
    J Agric Food Chem; 2006 Sep 06; 54(18):6685-91. PubMed ID: 16939327
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