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134 related items for PubMed ID: 33678885

  • 1. Evaluation of structural, chemical and digestibility properties of multigrain pasta.
    Kamble DB, Singh R, Rani S, Upadhyay A, Kaur BP, Kumar N, Thangalakshmi S.
    J Food Sci Technol; 2021 Mar; 58(3):1014-1026. PubMed ID: 33678885
    [Abstract] [Full Text] [Related]

  • 2. 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; 79(8):S1560-7. PubMed ID: 25047068
    [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
    [Abstract] [Full Text] [Related]

  • 4. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review.
    Pinel P, Emmambux MN, Bourlieu C, Micard V.
    Crit Rev Food Sci Nutr; 2023 Nov 08; ():1-31. PubMed ID: 37937848
    [Abstract] [Full Text] [Related]

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

  • 6. 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]

  • 7. Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design.
    Kamali Rousta L, Pouya Ghandehari Yazdi A, Khorasani S, Tavakoli M, Ahmadi Z, Amini M.
    Food Sci Nutr; 2021 Oct 30; 9(10):5546-5556. PubMed ID: 34646524
    [Abstract] [Full Text] [Related]

  • 8. Polyphenols and the glycaemic index of legume pasta.
    Turco I, Bacchetti T, Morresi C, Padalino L, Ferretti G.
    Food Funct; 2019 Sep 01; 10(9):5931-5938. PubMed ID: 31469378
    [Abstract] [Full Text] [Related]

  • 9. Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.
    Walde SG, Agrawal S, Mittal S.
    J Food Sci Technol; 2021 Mar 01; 58(3):1132-1142. PubMed ID: 33678895
    [Abstract] [Full Text] [Related]

  • 10. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
    [Abstract] [Full Text] [Related]

  • 11. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics.
    Dhiraj B, Prabhasankar P.
    Int J Food Sci; 2013 Nov 21; 2013():538070. PubMed ID: 26904601
    [Abstract] [Full Text] [Related]

  • 12. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
    Palavecino PM, Ribotta PD, León AE, Bustos MC.
    J Sci Food Agric; 2019 Feb 21; 99(3):1351-1357. PubMed ID: 30094850
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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 06; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

  • 15. 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 06; 86(6):2288-2299. PubMed ID: 34028008
    [Abstract] [Full Text] [Related]

  • 16. Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.
    Ungureanu-Iuga M, Mironeasa S.
    Gels; 2023 May 30; 9(6):. PubMed ID: 37367120
    [Abstract] [Full Text] [Related]

  • 17. Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta.
    Ahmad N, Ur-Rehman S, Shabbir MA, Abdullah, Shehzad MA, Ud-Din Z, Roberts TH.
    J Food Sci Technol; 2018 Jun 30; 55(6):2114-2121. PubMed ID: 29892112
    [Abstract] [Full Text] [Related]

  • 18. 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 Jun 30; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 19. Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?
    Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS.
    Food Chem; 2015 Apr 01; 172():245-50. PubMed ID: 25442550
    [Abstract] [Full Text] [Related]

  • 20. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour.
    Rachman A, A Brennan M, Morton J, Brennan CS.
    Foods; 2020 May 06; 9(5):. PubMed ID: 32384623
    [Abstract] [Full Text] [Related]

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