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153 related items for PubMed ID: 37889098
1. Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties. Ray A, Srivastava AK, Sakhare SD. J Food Sci; 2023 Dec; 88(12):4907-4917. PubMed ID: 37889098 [Abstract] [Full Text] [Related]
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; 65(4):339-49. PubMed ID: 20972627 [Abstract] [Full Text] [Related]
3. 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 [Abstract] [Full Text] [Related]
4. 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]
5. Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild). Itusaca-Maldonado YM, Apaza-Humerez CR, Pumacahua-Ramos A, Mayta Pinto E. Heliyon; 2024 Apr 15; 10(7):e28363. PubMed ID: 38560137 [Abstract] [Full Text] [Related]
6. 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 [Abstract] [Full Text] [Related]
7. 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 Nov 21; 2021():8813354. PubMed ID: 33928144 [Abstract] [Full Text] [Related]
8. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour. Howard BM, Hung YC, McWatters K. J Food Sci; 2011 Nov 21; 76(1):E40-7. PubMed ID: 21535674 [Abstract] [Full Text] [Related]
9. Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Gałkowska D, Witczak T, Pycia K. Molecules; 2022 Dec 06; 27(23):. PubMed ID: 36500707 [Abstract] [Full Text] [Related]
10. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach. Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M. J Food Sci; 2022 Jan 06; 87(1):68-79. PubMed ID: 34940975 [Abstract] [Full Text] [Related]
11. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content. Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z. J Texture Stud; 2020 Jun 06; 51(3):464-474. PubMed ID: 31603534 [Abstract] [Full Text] [Related]
12. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M. Food Funct; 2017 Feb 22; 8(2):860-871. PubMed ID: 28128388 [Abstract] [Full Text] [Related]
13. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. Foschia M, Beraldo P, Peressini D. J Sci Food Agric; 2017 Jan 22; 97(2):572-577. PubMed ID: 27098055 [Abstract] [Full Text] [Related]
14. Quality characterization of pasta enriched with mustard protein isolate. Alireza Sadeghi M, Bhagya S. J Food Sci; 2008 Jun 22; 73(5):S229-37. PubMed ID: 18577015 [Abstract] [Full Text] [Related]
15. Instant rice-based composite pasta requiring no cooking. Devi P, Kalita S, Barooah MS, Saikia A, Borah A, Ahmed TH, Purkayastha MD. Food Sci Technol Int; 2021 Oct 22; 27(7):635-648. PubMed ID: 33291979 [Abstract] [Full Text] [Related]
16. Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Giménez MA, Drago SR, Bassett MN, Lobo MO, Sammán NC. Food Chem; 2016 May 15; 199():150-6. PubMed ID: 26775956 [Abstract] [Full Text] [Related]
17. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality. Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL. J Food Sci; 2019 Jan 15; 84(1):147-153. PubMed ID: 30569476 [Abstract] [Full Text] [Related]
18. 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 15; 57(10):3884-3892. PubMed ID: 32904010 [Abstract] [Full Text] [Related]
19. Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta. Naji-Tabasi S, Niazmand R, Modiri-Dovom A. J Food Sci; 2021 Jun 15; 86(6):2288-2299. PubMed ID: 34028008 [Abstract] [Full Text] [Related]
20. High-protein rice flour in the development of gluten-free pasta. Marana AIS, Morris A, Prinyawiwatkul W, Xu Z, King JM. J Food Sci; 2023 Apr 15; 88(4):1268-1279. PubMed ID: 36919247 [Abstract] [Full Text] [Related] Page: [Next] [New Search]