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Journal Abstract Search

178 related items for PubMed ID: 36615309

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  • 2. In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
    Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M.
    J Sci Food Agric; 2023 Apr; 103(6):2773-2785. PubMed ID: 36598243
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  • 3. Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination.
    Cornejo F, Novillo G, Villacrés E, Rosell CM.
    Food Res Int; 2019 Jul; 121():933-939. PubMed ID: 31108828
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  • 4. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K, Singh N, Kaur A, Rana JC.
    J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
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  • 6. Nutritional characterisation and bioactive components of commercial carobs flours.
    Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M.
    Food Chem; 2014 Jun 15; 153():109-13. PubMed ID: 24491707
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  • 8. Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products-Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties.
    Reyes-García V, Botella-Martínez C, Juárez-Trujillo N, Muñoz-Tébar N, Viuda-Martos M.
    Molecules; 2024 May 10; 29(10):. PubMed ID: 38792103
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  • 10. Association of non-starch polysaccharides and ferulic acid in grain amaranth (Amaranthus caudatus L.) dietary fiber.
    Bunzel M, Ralph J, Steinhart H.
    Mol Nutr Food Res; 2005 Jun 10; 49(6):551-9. PubMed ID: 15864784
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  • 13. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 10; 21(7):523-36. PubMed ID: 25231269
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  • 19. Neltuma nigra cotyledon and seed flour: nutritional, phytochemical, and techno-functional characterization and nutraceutic potential of polyphenolic enriched extract.
    Cattaneo F, Rodríguez IF, Zampini IC, Burgos-Edwards A, Schmeda-Hirschmann G, Isla MI.
    Food Funct; 2024 Sep 16; 15(18):9446-9456. PubMed ID: 39189915
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  • 20. Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants.
    Resende LM, Franca AS, Oliveira LS.
    Food Chem; 2019 Jan 01; 270():53-60. PubMed ID: 30174083
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