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Journal Abstract Search

341 related items for PubMed ID: 35998497

  • 1. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
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  • 2. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec 15; 65(4):339-49. PubMed ID: 20972627
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  • 3. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 4. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
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  • 5. 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 21; 27(3):242-250. PubMed ID: 32781850
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  • 6. 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 21; 79(8):S1560-7. PubMed ID: 25047068
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  • 7. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits.
    Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X.
    Front Nutr; 2022 Aug 21; 9():846808. PubMed ID: 35495943
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  • 8. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
    [Abstract] [Full Text] [Related]

  • 9. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V.
    PLoS One; 2016 Jan 15; 11(9):e0160721. PubMed ID: 27603917
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  • 11. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L, Del Nobile MA, la Gatta B, Rutigliano M, Di Luccia A, Conte A.
    Food Chem; 2019 Jun 15; 283():454-461. PubMed ID: 30722897
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  • 12. Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties.
    Ray A, Srivastava AK, Sakhare SD.
    J Food Sci; 2023 Dec 15; 88(12):4907-4917. PubMed ID: 37889098
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  • 15. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P, Liu K, Yang R, Gu Z, Zhou Q, Jiang D.
    J Agric Food Chem; 2019 Mar 27; 67(12):3480-3490. PubMed ID: 30817141
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  • 18. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 27; 88(6):2368-2384. PubMed ID: 37092658
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