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134 related items for PubMed ID: 37937848

  • 1. 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; 65(2):207-242. PubMed ID: 37937848
    [Abstract] [Full Text] [Related]

  • 2. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V.
    PLoS One; 2016; 11(9):e0160721. PubMed ID: 27603917
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of structural, chemical and digestibility properties of multigrain pasta.
    Kamble DB, Singh R, Rani S, Upadhyay A, Kaur BP, Kumar N, Thangalakshmi S.
    J Food Sci Technol; 2021 Mar; 58(3):1014-1026. PubMed ID: 33678885
    [Abstract] [Full Text] [Related]

  • 4. Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.
    Makhuvha MC, Laurie S, Mosala M.
    J Food Sci; 2024 Nov; 89(11):7348-7359. PubMed ID: 39390637
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug 04; 73(5):600-609. PubMed ID: 35168444
    [Abstract] [Full Text] [Related]

  • 8. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.
    Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E, Arendt EK.
    J Sci Food Agric; 2022 Sep 04; 102(12):5000-5010. PubMed ID: 33314156
    [Abstract] [Full Text] [Related]

  • 9. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility.
    Gangola MP, Ramadoss BR, Jaiswal S, Chan C, Mollard R, Fabek H, Tulbek M, Jones P, Sanchez-Hernandez D, Anderson GH, Chibbar RN.
    Food Chem; 2021 Jul 01; 349():129167. PubMed ID: 33567351
    [Abstract] [Full Text] [Related]

  • 10. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.
    Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, Walrand S, Micard V.
    PLoS One; 2020 Jul 01; 15(5):e0232425. PubMed ID: 32365065
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug 30; 43(4):198-204. PubMed ID: 15309439
    [Abstract] [Full Text] [Related]

  • 13. Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.
    Carcea M, Narducci V, Turfani V, Giannini V.
    Foods; 2017 Sep 11; 6(9):. PubMed ID: 28892013
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics.
    Camelo-Méndez GA, Tovar J, Bello-Pérez LA.
    J Food Sci Technol; 2018 Jul 22; 55(7):2739-2748. PubMed ID: 30042590
    [Abstract] [Full Text] [Related]

  • 16. Nutritional evaluation of mixed wheat-faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention.
    Laleg K, Salles J, Berry A, Giraudet C, Patrac V, Guillet C, Denis P, Tessier FJ, Guilbaud A, Howsam M, Boirie Y, Micard V, Walrand S.
    Br J Nutr; 2019 Mar 14; 121(5):496-507. PubMed ID: 30526703
    [Abstract] [Full Text] [Related]

  • 17. 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 14; 27(3):242-250. PubMed ID: 32781850
    [Abstract] [Full Text] [Related]

  • 18. Polyphenols and the glycaemic index of legume pasta.
    Turco I, Bacchetti T, Morresi C, Padalino L, Ferretti G.
    Food Funct; 2019 Sep 01; 10(9):5931-5938. PubMed ID: 31469378
    [Abstract] [Full Text] [Related]

  • 19. Enriching gluten-free rice pasta with soybean and sweet potato flours.
    Marengo M, Amoah I, Carpen A, Benedetti S, Zanoletti M, Buratti S, Lutterodt HE, Johnson PT, Manful J, Marti A, Bonomi F, Iametti S.
    J Food Sci Technol; 2018 Jul 01; 55(7):2641-2648. PubMed ID: 30042580
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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