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Journal Abstract Search

179 related items for PubMed ID: 37431004

  • 1. 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]

  • 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. 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]

  • 5. 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]

  • 6. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.
    Singha P, Singh SK, Muthukumarappan K, Krishnan P.
    Food Sci Nutr; 2018 Oct 24; 6(7):1914-1926. PubMed ID: 30349681
    [Abstract] [Full Text] [Related]

  • 7. Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours.
    Demir B, Bilgiçli N.
    J Food Sci Technol; 2020 Oct 24; 57(10):3884-3892. PubMed ID: 32904010
    [Abstract] [Full Text] [Related]

  • 8. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
    Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR.
    Food Sci Technol Int; 2023 Sep 24; 29(6):619-630. PubMed ID: 35673705
    [Abstract] [Full Text] [Related]

  • 9. Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru.
    Ramos-Pacheco BS, Choque-Quispe D, Ligarda-Samanez CA, Solano-Reynoso AM, Palomino-Rincón H, Choque-Quispe Y, Peralta-Guevara DE, Moscoso-Moscoso E, Aiquipa-Pillaca ÁS.
    Foods; 2024 Jan 27; 13(3):. PubMed ID: 38338552
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.
    Mba JC, Paes LT, Viana LM, Ferreira AJC, Queiroz VAV, Martino HSD, Azevedo L, de Carvalho CWP, Felisberto MHF, de Barros FAR.
    Foods; 2023 Aug 30; 12(17):. PubMed ID: 37685193
    [Abstract] [Full Text] [Related]

  • 11. Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties.
    Muñoz-Llandes CB, Palma-Rodríguez HM, de Jesús Perea-Flores M, Martínez-Villaluenga C, Castro-Rosas J, Salgado-Delgado R, Guzmán-Ortiz FA.
    Food Chem; 2024 Nov 15; 458():140196. PubMed ID: 38943953
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 27(3):242-250. PubMed ID: 32781850
    [Abstract] [Full Text] [Related]

  • 13. Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
    Martin A, Schmidt V, Osen R, Bez J, Ortner E, Mittermaier S.
    J Sci Food Agric; 2022 Sep 15; 102(12):5011-5021. PubMed ID: 33349965
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
    Brito IL, de Souza EL, Felex SS, Madruga MS, Yamashita F, Magnani M.
    J Food Sci Technol; 2015 Sep 25; 52(9):5866-73. PubMed ID: 26345002
    [Abstract] [Full Text] [Related]

  • 16. Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures.
    Singh JP, Kaur A, Singh B, Singh N, Singh B.
    J Food Sci Technol; 2019 Apr 25; 56(4):2205-2212. PubMed ID: 30996454
    [Abstract] [Full Text] [Related]

  • 17. Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.
    Serrano-Sandoval SN, Guardado-Félix D, De la Rosa-Millán J, Heredia-Olea E, Gutiérrez-Uribe JA.
    J Food Sci; 2022 Apr 25; 87(4):1895-1905. PubMed ID: 35289402
    [Abstract] [Full Text] [Related]

  • 18. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 25; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 19. Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta.
    Torres OL, Lema M, Galeano YV.
    Int J Food Sci; 2021 Jul 25; 2021():8813354. PubMed ID: 33928144
    [Abstract] [Full Text] [Related]

  • 20. 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]

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