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Journal Abstract Search

174 related items for PubMed ID: 37571020

  • 1. Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.
    Galassi E, Gazza L, Nocente F, Kouagang Tchakoutio P, Natale C, Taddei F.
    Plants (Basel); 2023 Aug 04; 12(15):. PubMed ID: 37571020
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  • 2. 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 04; 79(8):S1560-7. PubMed ID: 25047068
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  • 3. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
    Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, Baeza-Jiménez R.
    Foods; 2019 Jul 30; 8(8):. PubMed ID: 31366054
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  • 5. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.
    Catzeddu P, Fois S, Tolu V, Sanna M, Braca A, Vitangeli I, Anedda R, Roggio T.
    Foods; 2023 Jul 08; 12(14):. PubMed ID: 37509733
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  • 6. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
    Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN.
    Food Sci Nutr; 2014 Mar 08; 2(2):132-8. PubMed ID: 24804071
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  • 7. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 08; 94(11):2196-204. PubMed ID: 24338346
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  • 8. Development and standardization of sorghum pasta using extrusion technology.
    Benhur DR, Bhargavi G, Kalpana K, Vishala AD, Ganapathy KN, Patil JV.
    J Food Sci Technol; 2015 Oct 08; 52(10):6828-33. PubMed ID: 26396437
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  • 14. Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.
    Raczyk M, Polanowska K, Kruszewski B, Grygier A, Michałowska D.
    Molecules; 2022 Jan 06; 27(2):. PubMed ID: 35056669
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  • 15. Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making.
    Bobryk-Mamczarz A, Kiełtyka-Dadasiewicz A, Rachoń L.
    Foods; 2021 Feb 19; 10(2):. PubMed ID: 33669665
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  • 16. Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars.
    Taddei F, Galassi E, Nocente F, Gazza L.
    Foods; 2021 Jun 08; 10(6):. PubMed ID: 34201020
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  • 17. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review.
    Pinel P, Emmambux MN, Bourlieu C, Micard V.
    Crit Rev Food Sci Nutr; 2025 Jun 08; 65(2):207-242. PubMed ID: 37937848
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  • 18. Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.
    Cervini M, Gabrielli M, Spigno G, Giuberti G.
    Foods; 2023 Jan 10; 12(2):. PubMed ID: 36673419
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  • 19. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars.
    Oduro-Obeng H, Fu BX, Beta T.
    Food Chem; 2021 Nov 30; 363():130016. PubMed ID: 34237558
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  • 20. Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes.
    Pandolfo A, Messina B, Russo G.
    Foods; 2021 Sep 18; 10(9):. PubMed ID: 34574331
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