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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

280 related items for PubMed ID: 35267277

  • 21. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun; 75(5):H151-6. PubMed ID: 20629880
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  • 22. Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs.
    Aprodu I, Vasilean I, Muntenită C, Patrascu L.
    Food Chem; 2019 Sep 30; 293():520-528. PubMed ID: 31151643
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  • 23. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.
    Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, Walrand S, Micard V.
    PLoS One; 2020 Sep 30; 15(5):e0232425. PubMed ID: 32365065
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  • 24. Effects of feeding different varieties of faba bean (Vicia faba L.) straws with concentrate supplement on feed intake, digestibility, body weight gain and carcass characteristics of Arsi-Bale sheep.
    Wegi T, Tolera A, Wamatu J, Animut G, Rischkowsky B.
    Asian-Australas J Anim Sci; 2018 Aug 30; 31(8):1221-1229. PubMed ID: 29268588
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  • 25. Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
    Srichuwong S, Curti D, Austin S, King R, Lamothe L, Gloria-Hernandez H.
    Food Chem; 2017 Oct 15; 233():1-10. PubMed ID: 28530552
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  • 26. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 15; 48(2):116-22. PubMed ID: 15146968
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  • 27. Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour.
    Adeyanju AA, Bamidele OP.
    Nutrients; 2022 Nov 14; 14(22):. PubMed ID: 36432508
    [Abstract] [Full Text] [Related]

  • 28. Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications.
    Krause M, Sørensen JC, Petersen IL, Duque-Estrada P, Cappello C, Tlais AZA, Di Cagno R, Ispiryan L, Sahin AW, Arendt EK, Zannini E.
    Foods; 2023 Feb 21; 12(5):. PubMed ID: 36900436
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  • 31. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 21; 85(10):3141-3149. PubMed ID: 32857867
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  • 37. Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers.
    Yeboah-Awudzi M, Lutterodt HE, Kyereh E, Reyes V, Sathivel S, Manful J, King JM.
    J Food Sci Technol; 2018 Sep 21; 55(9):3556-3563. PubMed ID: 30150814
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  • 39. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics.
    García-Pérez P, Giuberti G, Sestili F, Lafiandra D, Botticella E, Lucini L.
    Food Chem; 2023 Aug 30; 418():135959. PubMed ID: 36996655
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  • 40. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M, Slade L, Levine H, Gannon D.
    Crit Rev Food Sci Nutr; 2014 Aug 30; 54(1):115-38. PubMed ID: 24188236
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