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Journal Abstract Search

153 related items for PubMed ID: 35681290

  • 1. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.
    Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C.
    Foods; 2022 May 24; 11(11):. PubMed ID: 35681290
    [Abstract] [Full Text] [Related]

  • 2. Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.
    Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C.
    Foods; 2022 May 24; 11(11):. PubMed ID: 35681283
    [Abstract] [Full Text] [Related]

  • 3. Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.
    Paucar-Menacho LM, Vásquez Guzmán JC, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2023 Dec 06; 12(24):. PubMed ID: 38137199
    [Abstract] [Full Text] [Related]

  • 4. Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.
    Paucar-Menacho LM, Schmiele M, Lavado-Cruz AA, Verona-Ruiz AL, Mollá C, Peñas E, Frias J, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2022 Oct 18; 11(20):. PubMed ID: 37431004
    [Abstract] [Full Text] [Related]

  • 5. 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 18; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 6. Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.
    Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2024 Jan 22; 13(2):. PubMed ID: 38275720
    [Abstract] [Full Text] [Related]

  • 7. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
    [Abstract] [Full Text] [Related]

  • 8. Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
    Venturi M, Galli V, Pini N, Guerrini S, Granchi L.
    Foods; 2019 Jun 18; 8(6):. PubMed ID: 31216730
    [Abstract] [Full Text] [Related]

  • 9. Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof.
    Kizzie-Hayford N, Abano EE, Akanson J, Dankwa E, Rohm H, Ampofo-Asiama J.
    J Food Sci; 2023 Sep 18; 88(9):3681-3693. PubMed ID: 37548622
    [Abstract] [Full Text] [Related]

  • 10. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread.
    Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y.
    Food Chem X; 2022 Oct 30; 15():100428. PubMed ID: 36211788
    [Abstract] [Full Text] [Related]

  • 11. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 30; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 12. Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess.
    Rico D, Peñas E, Del Carmen García M, Rai DK, Martínez-Villaluenga C, Frias J, Martín-Diana AB.
    Foods; 2021 Nov 25; 10(12):. PubMed ID: 34945474
    [Abstract] [Full Text] [Related]

  • 13. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 25; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 14. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
    Aboshora W, Lianfu Z, Dahir M, Qingran M, Musa A, Gasmalla MA, Omar KA.
    J Food Sci Technol; 2016 Jan 25; 53(1):591-600. PubMed ID: 26787978
    [Abstract] [Full Text] [Related]

  • 15. Usability of microfluidized flaxseed as a functional additive in bread.
    Saka İ, Baumgartner B, Özkaya B.
    J Sci Food Agric; 2022 Jan 30; 102(2):505-513. PubMed ID: 34143439
    [Abstract] [Full Text] [Related]

  • 16. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 30; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 17. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends.
    Ijah UJ, Auta HS, Aduloju MO, Aransiola SA.
    Int J Food Sci; 2014 Jan 30; 2014():671701. PubMed ID: 26904642
    [Abstract] [Full Text] [Related]

  • 18. New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.
    Lima CT, Santos TMD, Neves NA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M.
    Foods; 2023 Oct 25; 12(21):. PubMed ID: 37959021
    [Abstract] [Full Text] [Related]

  • 19. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
    Montemurro M, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2019 Aug 02; 302():47-58. PubMed ID: 30115372
    [Abstract] [Full Text] [Related]

  • 20. Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads.
    Molfetta M, Celano G, Minervini F.
    Foods; 2021 Jul 12; 10(7):. PubMed ID: 34359481
    [Abstract] [Full Text] [Related]

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