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Journal Abstract Search

121 related items for PubMed ID: 35833660

  • 1. Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour.
    Fernandes FA, Pedrosa MC, Ueda JM, Ferreira E, Rodrigues P, Heleno SA, Carocho M, Prieto MA, Ferreira ICFR, Barros L.
    Food Funct; 2022 Aug 01; 13(15):8243-8253. PubMed ID: 35833660
    [Abstract] [Full Text] [Related]

  • 2. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 01; 95(1):59-65. PubMed ID: 25060963
    [Abstract] [Full Text] [Related]

  • 3. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
    Rinaldi M, Paciulli M, Caligiani A, Scazzina F, Chiavaro E.
    Food Chem; 2017 Jun 01; 224():144-152. PubMed ID: 28159249
    [Abstract] [Full Text] [Related]

  • 4. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
    Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M.
    J Sci Food Agric; 2020 Feb 01; 100(3):1265-1273. PubMed ID: 31709548
    [Abstract] [Full Text] [Related]

  • 5. Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.
    Ortiz-Solà J, Almeida D, López-Mas L, Kallas Z, Abadias M, Barros L, Martín-Gómez H, Aguiló-Aguayo I.
    J Food Sci; 2024 Sep 01; 89(9):5302-5318. PubMed ID: 39086065
    [Abstract] [Full Text] [Related]

  • 6. Effects of electron-beam radiation on nutritional parameters of Portuguese chestnuts (Castanea sativa Mill.).
    Carocho M, Barreira JC, Antonio AL, Bento A, Kaluska I, Ferreira IC.
    J Agric Food Chem; 2012 Aug 08; 60(31):7754-60. PubMed ID: 22809396
    [Abstract] [Full Text] [Related]

  • 7. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar 08; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 8. Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study.
    Zeng X, Wang M, Chen L, Zheng B.
    Food Chem; 2024 Jan 30; 432():137016. PubMed ID: 37647706
    [Abstract] [Full Text] [Related]

  • 9. Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage.
    Sirini N, Lucas-González R, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JA, Frizzo LS, Signorini ML, Zbrun MV, Rosmini MR.
    Meat Sci; 2022 Feb 30; 184():108691. PubMed ID: 34758410
    [Abstract] [Full Text] [Related]

  • 10. Promising new applications of Castanea sativa shell: nutritional composition, antioxidant activity, amino acids and vitamin E profile.
    Rodrigues F, Santos J, Pimentel FB, Braga N, Palmeira-de-Oliveira A, Oliveira MB.
    Food Funct; 2015 Aug 30; 6(8):2854-60. PubMed ID: 26190821
    [Abstract] [Full Text] [Related]

  • 11. Castanea sativa by-products: a review on added value and sustainable application.
    Braga N, Rodrigues F, Oliveira MB.
    Nat Prod Res; 2015 Aug 30; 29(1):1-18. PubMed ID: 25204784
    [Abstract] [Full Text] [Related]

  • 12. Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation.
    Cappelli A, Fiscella M, Parenti A, Cini E, Masella P.
    J Sci Food Agric; 2024 Oct 30; 104(13):8143-8149. PubMed ID: 38837357
    [Abstract] [Full Text] [Related]

  • 13. Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour.
    Oniszczuk A, Widelska G, Wójtowicz A, Oniszczuk T, Wojtunik-Kulesza K, Dib A, Matwijczuk A.
    Molecules; 2019 Jul 18; 24(14):. PubMed ID: 31323897
    [Abstract] [Full Text] [Related]

  • 14. Characterization of Aspergillus section Flavi isolated from fresh chestnuts and along the chestnut flour process.
    Prencipe S, Siciliano I, Contessa C, Botta R, Garibaldi A, Gullino ML, Spadaro D.
    Food Microbiol; 2018 Feb 18; 69():159-169. PubMed ID: 28941897
    [Abstract] [Full Text] [Related]

  • 15. Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured "Serra da Estrela" cheese.
    Carocho M, Barreira JCM, Bento A, Fernández-Ruiz V, Morales P, Ferreira ICFR.
    Food Chem; 2016 Aug 01; 204():185-193. PubMed ID: 26988492
    [Abstract] [Full Text] [Related]

  • 16. Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes.
    Gentscheva G, Milkova-Tomova I, Buhalova D, Pehlivanov I, Stefanov S, Nikolova K, Andonova V, Panova N, Gavrailov G, Dikova T, Goranova Z.
    Molecules; 2022 Feb 08; 27(3):. PubMed ID: 35164388
    [Abstract] [Full Text] [Related]

  • 17. Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use.
    Gounga ME, Xu SY, Wang Z.
    J Zhejiang Univ Sci B; 2008 Sep 08; 9(9):675-83. PubMed ID: 18763299
    [Abstract] [Full Text] [Related]

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  • 19. Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality.
    Vettraino AM, Bianchini L, Caradonna V, Forniti R, Goffi V, Zambelli M, Testa A, Vinciguerra V, Botondi R.
    J Sci Food Agric; 2019 Oct 08; 99(13):6060-6065. PubMed ID: 31226223
    [Abstract] [Full Text] [Related]

  • 20. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G, Tacer-Caba Z.
    Food Technol Biotechnol; 2021 Dec 08; 59(4):463-474. PubMed ID: 35136371
    [Abstract] [Full Text] [Related]

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