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Journal Abstract Search

138 related items for PubMed ID: 37560662

  • 1. Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.
    Córdoba-Cerón DM, Bravo-Gómez JE, Agudelo-Laverde LM, Roa-Acosta DF, Nieto-Calvache JE.
    Heliyon; 2023 Aug; 9(8):e18539. PubMed ID: 37560662
    [Abstract] [Full Text] [Related]

  • 2. 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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  • 3. 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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  • 4. 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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  • 5. 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 Jan 15; 2021():8813354. PubMed ID: 33928144
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  • 6. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties.
    Valdez-Arana JD, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L.
    Int J Biol Macromol; 2020 Mar 15; 147():997-1007. PubMed ID: 31743707
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  • 9. Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics.
    Mu J, Qi Y, Gong K, Chen Z, Brennan MA, Ma Q, Wang J, Brennan CS.
    Curr Res Food Sci; 2023 Mar 15; 7():100556. PubMed ID: 37637077
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  • 10. Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
    Srichuwong S, Curti D, Austin S, King R, Lamothe L, Gloria-Hernandez H.
    Food Chem; 2017 Oct 15; 233():1-10. PubMed ID: 28530552
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  • 15. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 15; 56(2):683-694. PubMed ID: 30906026
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  • 16. Modification of quinoa flour functionality using ultrasound.
    Zhu F, Li H.
    Ultrason Sonochem; 2019 Apr 15; 52():305-310. PubMed ID: 30559081
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  • 18. Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes.
    Torres-Gallo R, Durán R, García-Camargo J, Morales O, Acevedo D, Tirado DF.
    Int J Food Sci; 2021 Apr 15; 2021():5526912. PubMed ID: 33987437
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  • 19. Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.).
    Sharma S, Malhotra N, Singh A, Sharma R, Domínguez R, Lorenzo JM.
    Molecules; 2022 Nov 14; 27(22):. PubMed ID: 36431936
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