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Journal Abstract Search

134 related items for PubMed ID: 33678885

  • 41. 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
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  • 42. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
    Kim S, Lee JW, Heo Y, Moon B.
    J Food Sci; 2016 Apr 15; 81(4):C835-40. PubMed ID: 26919287
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  • 43. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ, Gualberto DG, Weber CW.
    Arch Latinoam Nutr; 1996 Jun 15; 46(2):146-53. PubMed ID: 9239294
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  • 44. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.
    Food Funct; 2017 Feb 22; 8(2):860-871. PubMed ID: 28128388
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  • 45. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.
    Pasini G, Greco F, Cremonini MA, Brandolini A, Consonni R, Gussoni M.
    J Agric Food Chem; 2015 May 27; 63(20):5072-82. PubMed ID: 25940450
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  • 46. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars.
    Oduro-Obeng H, Fu BX, Beta T.
    Food Chem; 2021 Nov 30; 363():130016. PubMed ID: 34237558
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  • 47. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
    Padalino L, Caliandro R, Chita G, Conte A, Del Nobile MA.
    Carbohydr Polym; 2016 Nov 20; 153():229-235. PubMed ID: 27561491
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  • 48. Influence of Soft Kernel Texture on Fresh Durum Pasta.
    Murray JC, Kiszonas AM, Morris CF.
    J Food Sci; 2018 Nov 20; 83(11):2812-2818. PubMed ID: 30320404
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  • 49. High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties.
    Llavata B, Albors A, Martin-Esparza ME.
    Foods; 2019 Dec 21; 9(1):. PubMed ID: 31877757
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  • 50. Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.
    Krawęcka A, Sobota A, Pankiewicz U, Zielińska E, Zarzycki P.
    Molecules; 2021 Nov 16; 26(22):. PubMed ID: 34833998
    [Abstract] [Full Text] [Related]

  • 51. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
    Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN.
    Food Sci Nutr; 2014 Mar 16; 2(2):132-8. PubMed ID: 24804071
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  • 52. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.
    Catzeddu P, Fois S, Tolu V, Sanna M, Braca A, Vitangeli I, Anedda R, Roggio T.
    Foods; 2023 Jul 08; 12(14):. PubMed ID: 37509733
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  • 53. Digestibility of pasta made with three wheat types: a preliminary study.
    Simonato B, Curioni A, Pasini G.
    Food Chem; 2015 May 01; 174():219-25. PubMed ID: 25529673
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  • 54. Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes.
    Long DQ, Trieu TM, Tran TTT, Ton NMN, Man Le VV.
    Food Technol Biotechnol; 2024 Mar 01; 62(1):59-71. PubMed ID: 38601961
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  • 55. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products.
    Wójtowicz A, Oniszczuk A, Kasprzak K, Olech M, Mitrus M, Oniszczuk T.
    Food Chem; 2020 Mar 30; 309():125673. PubMed ID: 31784073
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  • 56. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B, Gujral HS.
    Int J Biol Macromol; 2019 Dec 01; 141():117-124. PubMed ID: 31476390
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  • 57. 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 01; 102(12):5000-5010. PubMed ID: 33314156
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  • 58. Legume flour as a natural colouring component in pasta production.
    Teterycz D, Sobota A, Zarzycki P, Latoch A.
    J Food Sci Technol; 2020 Jan 01; 57(1):301-309. PubMed ID: 31975733
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  • 59. 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 01; 27(3):242-250. PubMed ID: 32781850
    [Abstract] [Full Text] [Related]

  • 60. 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
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