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Journal Abstract Search

139 related items for PubMed ID: 33872865

  • 1. 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]

  • 2. 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 09; 86(6):2288-2299. PubMed ID: 34028008
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  • 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
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  • 4. 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 30; 51(3):464-474. PubMed ID: 31603534
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  • 5. 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 30; 27(3):242-250. PubMed ID: 32781850
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  • 6. 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
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  • 7. 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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  • 8. 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 22; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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 20; 101(7):2869-2876. PubMed ID: 33155278
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  • 12. Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta.
    Tazrart K, Zaidi F, Salvador A, Haros CM.
    Food Chem; 2019 Apr 25; 278():476-481. PubMed ID: 30583400
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  • 14. 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 25; 102(12):5000-5010. PubMed ID: 33314156
    [Abstract] [Full Text] [Related]

  • 15. 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
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