These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

134 related items for PubMed ID: 33678885

  • 21. 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]

  • 22. Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.
    Galassi E, Gazza L, Nocente F, Kouagang Tchakoutio P, Natale C, Taddei F.
    Plants (Basel); 2023 Aug 04; 12(15):. PubMed ID: 37571020
    [Abstract] [Full Text] [Related]

  • 23. 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]

  • 24. Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes.
    Pandolfo A, Messina B, Russo G.
    Foods; 2021 Sep 18; 10(9):. PubMed ID: 34574331
    [Abstract] [Full Text] [Related]

  • 25. 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 Sep 18; 11(9):e0160721. PubMed ID: 27603917
    [Abstract] [Full Text] [Related]

  • 26. Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour.
    Irondi EA, Adewuyi AE, Aroyehun TM.
    Front Nutr; 2021 Sep 18; 8():809330. PubMed ID: 35096949
    [Abstract] [Full Text] [Related]

  • 27. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility.
    Gangola MP, Ramadoss BR, Jaiswal S, Chan C, Mollard R, Fabek H, Tulbek M, Jones P, Sanchez-Hernandez D, Anderson GH, Chibbar RN.
    Food Chem; 2021 Jul 01; 349():129167. PubMed ID: 33567351
    [Abstract] [Full Text] [Related]

  • 28. Development of multigrain premixes-its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits.
    Kumar KA, Sharma GK, Khan MA, Govindaraj T, Semwal AD.
    J Food Sci Technol; 2015 Dec 01; 52(12):7759-70. PubMed ID: 26604349
    [Abstract] [Full Text] [Related]

  • 29. Lowering the predicted glycemic index of pasta using dried onions as functional ingredients.
    Ombra MN, Nazzaro F, Fratianni F.
    Int J Food Sci Nutr; 2022 Jun 01; 73(4):443-450. PubMed ID: 35043745
    [Abstract] [Full Text] [Related]

  • 30. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Zarzycki P.
    Foods; 2022 Oct 14; 11(20):. PubMed ID: 37430964
    [Abstract] [Full Text] [Related]

  • 31. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.
    Wang J, Brennan MA, Brennan CS, Serventi L.
    Nutrients; 2022 Oct 31; 14(21):. PubMed ID: 36364837
    [Abstract] [Full Text] [Related]

  • 32. Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta.
    Susanna S, Prabhasankar P.
    Food Sci Technol Int; 2012 Aug 31; 18(4):403-11. PubMed ID: 22859651
    [Abstract] [Full Text] [Related]

  • 33. Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.).
    Sharma S, Malhotra N, Singh A, Sharma R, Domínguez R, Lorenzo JM.
    Molecules; 2022 Nov 14; 27(22):. PubMed ID: 36431936
    [Abstract] [Full Text] [Related]

  • 34. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta.
    Desai AS, Brennan MA, Guo X, Zeng XA, Brennan CS.
    Molecules; 2019 Feb 27; 24(5):. PubMed ID: 30818770
    [Abstract] [Full Text] [Related]

  • 35. Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta.
    Tolve R, Pasini G, Vignale F, Favati F, Simonato B.
    Foods; 2020 Mar 19; 9(3):. PubMed ID: 32204341
    [Abstract] [Full Text] [Related]

  • 36. Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta.
    Yaver E, Bilgiçli N.
    Food Chem; 2021 Apr 09; 357():129758. PubMed ID: 33872865
    [Abstract] [Full Text] [Related]

  • 37. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 09; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

  • 38. Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
    Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD.
    Plant Foods Hum Nutr; 2020 Sep 09; 75(3):326-336. PubMed ID: 32474685
    [Abstract] [Full Text] [Related]

  • 39. Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta.
    Desai AS, Brennan MA, Brennan CS.
    Foods; 2018 Apr 17; 7(4):. PubMed ID: 29673139
    [Abstract] [Full Text] [Related]

  • 40. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
    Michalak-Majewska M, Teterycz D, Muszyński S, Radzki W, Sykut-Domańska E.
    PLoS One; 2020 Apr 17; 15(1):e0227942. PubMed ID: 31986166
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 7.