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Journal Abstract Search

129 related items for PubMed ID: 34646524

  • 1. 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; 9(10):5546-5556. PubMed ID: 34646524
    [Abstract] [Full Text] [Related]

  • 2. 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; 87(1):68-79. PubMed ID: 34940975
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  • 3. 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; 27(3):242-250. PubMed ID: 32781850
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  • 4. 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]

  • 5. Optimization of athletic pasta formulation by D-optimal mixture design.
    Kamali Rousta L, Ghandehari Yazdi AP, Amini M.
    Food Sci Nutr; 2020 Aug; 8(8):4546-4554. PubMed ID: 32884734
    [Abstract] [Full Text] [Related]

  • 6. 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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  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Enrichment of pasta with different plant proteins.
    Kaur G, Sharma S, Nagi HP, Ranote PS.
    J Food Sci Technol; 2013 Oct 30; 50(5):1000-5. PubMed ID: 24426009
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  • 9. Instant rice-based composite pasta requiring no cooking.
    Devi P, Kalita S, Barooah MS, Saikia A, Borah A, Ahmed TH, Purkayastha MD.
    Food Sci Technol Int; 2021 Oct 30; 27(7):635-648. PubMed ID: 33291979
    [Abstract] [Full Text] [Related]

  • 10. 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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  • 14. Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours.
    Demir B, Bilgiçli N.
    J Food Sci Technol; 2020 Oct 06; 57(10):3884-3892. PubMed ID: 32904010
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  • 17. Optimization of ingredient levels for the development of peanut based fiber rich pasta.
    Badwaik LS, Prasad K, Seth D.
    J Food Sci Technol; 2014 Oct 06; 51(10):2713-9. PubMed ID: 25328216
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  • 18. Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.
    Karoui IJ, Terras DS, Yeddes W, Hammami M, Abderrabba M.
    J Food Sci; 2023 Oct 06; 88(10):4001-4014. PubMed ID: 37676084
    [Abstract] [Full Text] [Related]

  • 19. 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 Oct 06; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 20. High-protein rice flour in the development of gluten-free pasta.
    Marana AIS, Morris A, Prinyawiwatkul W, Xu Z, King JM.
    J Food Sci; 2023 Apr 06; 88(4):1268-1279. PubMed ID: 36919247
    [Abstract] [Full Text] [Related]

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