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Journal Abstract Search

238 related items for PubMed ID: 35168444

  • 1. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug; 73(5):600-609. PubMed ID: 35168444
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  • 6. 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; 101(7):2869-2876. PubMed ID: 33155278
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  • 11. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec; 48(6):550-561. PubMed ID: 28397246
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  • 12. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug; 43(4):198-204. PubMed ID: 15309439
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  • 13. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
    Giuberti G, Gallo A, Cerioli C, Fortunati P, Masoero F.
    Food Chem; 2015 May 15; 175():43-9. PubMed ID: 25577049
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  • 16. Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta.
    Camelo-Méndez GA, Agama-Acevedo E, Rosell CM, de J Perea-Flores M, Bello-Pérez LA.
    Food Chem; 2018 Oct 15; 263():201-207. PubMed ID: 29784308
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  • 18. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May 15; 80(5):C961-6. PubMed ID: 25866197
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  • 19. 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 15; 88(4):1268-1279. PubMed ID: 36919247
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