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PUBMED FOR HANDHELDS

Journal Abstract Search

144 related items for PubMed ID: 37959021

  • 1. 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]

  • 2. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
    Bobade H, Singh A, Sharma S, Gupta A, Singh B.
    J Texture Stud; 2022 Sep 25; 53(5):672-683. PubMed ID: 35722898
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour.
    Navarro JL, Losano Richard P, Moiraghi M, Bustos M, León AE, Steffolani ME.
    Food Technol Biotechnol; 2024 Jun 18; 62(2):264-274. PubMed ID: 39045301
    [Abstract] [Full Text] [Related]

  • 5. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours.
    Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ.
    Food Res Int; 2023 Oct 18; 172():113078. PubMed ID: 37689858
    [Abstract] [Full Text] [Related]

  • 6. Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
    Caporizzi R, Schönlechner R, D'amico S, Severini C, Derossi A.
    Foods; 2023 Feb 01; 12(3):. PubMed ID: 36766138
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review.
    Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA.
    Compr Rev Food Sci Food Saf; 2019 Jan 24; 18(1):305-328. PubMed ID: 33337026
    [Abstract] [Full Text] [Related]

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  • 10. Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm.
    Adepeju AB, Aluko DM, Olugbuyi AO, Oyinloye AM, Adeniran OO.
    Heliyon; 2024 Mar 30; 10(6):e27650. PubMed ID: 38509932
    [Abstract] [Full Text] [Related]

  • 11. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality.
    Wang Q, Li L, Wang T, Zheng X.
    Food Chem; 2022 Feb 15; 370():131361. PubMed ID: 34788965
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  • 13. Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour.
    Allai FM, Junaid PM, Azad ZRAA, Gul K, Dar BN, Siddiqui SA, Manuel Loenzo J.
    Food Chem X; 2023 Dec 30; 20():100959. PubMed ID: 38144831
    [Abstract] [Full Text] [Related]

  • 14. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle.
    Liu Y, Xu M, Wu H, Jing L, Gong B, Gou M, Zhao K, Li W.
    J Food Sci Technol; 2018 Dec 30; 55(12):5142-5152. PubMed ID: 30483011
    [Abstract] [Full Text] [Related]

  • 15. Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties.
    Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI.
    Foods; 2024 Feb 03; 13(3):. PubMed ID: 38338626
    [Abstract] [Full Text] [Related]

  • 16. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E.
    J Texture Stud; 2017 Jun 03; 48(3):249-257. PubMed ID: 28573723
    [Abstract] [Full Text] [Related]

  • 17. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products.
    Orozco-Angelino X, Espinosa-Ramírez J, Serna-Saldívar SO.
    Food Res Int; 2023 Jul 03; 169():112889. PubMed ID: 37254337
    [Abstract] [Full Text] [Related]

  • 18. Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
    Yeu K, Lee Y, Lee SY.
    J Food Sci; 2008 Jan 03; 73(1):S20-5. PubMed ID: 18211365
    [Abstract] [Full Text] [Related]

  • 19. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb 03; 92(3):667-72. PubMed ID: 21919005
    [Abstract] [Full Text] [Related]

  • 20. Influence of Different Harvesting Stages and Cereals-Legume Mixture on Forage Biomass Yield, Nutritional Compositions, and Quality under Loess Plateau Region.
    Bo PT, Bai Y, Dong Y, Shi H, Soe Htet MN, Samoon HA, Zhang R, Tanveer SK, Hai J.
    Plants (Basel); 2022 Oct 21; 11(20):. PubMed ID: 36297825
    [Abstract] [Full Text] [Related]

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