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Journal Abstract Search

174 related items for PubMed ID: 38137199

  • 21. 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; 43(4):198-204. PubMed ID: 15309439
    [Abstract] [Full Text] [Related]

  • 22. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ, Gualberto DG, Weber CW.
    Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
    [Abstract] [Full Text] [Related]

  • 23. Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
    Menga V, Amato M, Phillips TD, Angelino D, Morreale F, Fares C.
    Food Chem; 2017 Apr 15; 221():1954-1961. PubMed ID: 27979185
    [Abstract] [Full Text] [Related]

  • 24. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.
    Montemurro M, Coda R, Rizzello CG.
    Foods; 2019 Apr 18; 8(4):. PubMed ID: 31003472
    [Abstract] [Full Text] [Related]

  • 25. Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation.
    Bruno JA, Feldman CH, Konas DW, Kerrihard AL, Matthews EL.
    Physiol Int; 2019 Sep 01; 106(3):207-212. PubMed ID: 31564118
    [Abstract] [Full Text] [Related]

  • 26. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.
    Castro-Alba V, Lazarte CE, Perez-Rea D, Carlsson NG, Almgren A, Bergenståhl B, Granfeldt Y.
    J Sci Food Agric; 2019 Aug 30; 99(11):5239-5248. PubMed ID: 31062366
    [Abstract] [Full Text] [Related]

  • 27. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
    Michalak-Majewska M, Teterycz D, Muszyński S, Radzki W, Sykut-Domańska E.
    PLoS One; 2020 Aug 30; 15(1):e0227942. PubMed ID: 31986166
    [Abstract] [Full Text] [Related]

  • 28. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar 30; 20(2):127-35. PubMed ID: 23733824
    [Abstract] [Full Text] [Related]

  • 29. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
    Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS.
    Food Chem; 2018 Oct 30; 264():199-209. PubMed ID: 29853366
    [Abstract] [Full Text] [Related]

  • 30. 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]

  • 31. Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta.
    Lawal OM, Fogliano V, Rotte I, Fagbemi TN, Dekker M, Linnemann AR.
    Food Funct; 2022 Jun 06; 13(11):6118-6128. PubMed ID: 35579117
    [Abstract] [Full Text] [Related]

  • 32. 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 06; 89(11):7348-7359. PubMed ID: 39390637
    [Abstract] [Full Text] [Related]

  • 33. 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 06; 55(7):2739-2748. PubMed ID: 30042590
    [Abstract] [Full Text] [Related]

  • 34. Lowering the predicted glycemic index of pasta using dried onions as functional ingredients.
    Ombra MN, Nazzaro F, Fratianni F.
    Int J Food Sci Nutr; 2022 Jun 06; 73(4):443-450. PubMed ID: 35043745
    [Abstract] [Full Text] [Related]

  • 35. Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.).
    Thakur P, Kumar K, Ahmed N, Chauhan D, Eain Hyder Rizvi QU, Jan S, Singh TP, Dhaliwal HS.
    Curr Res Food Sci; 2021 Jun 06; 4():917-925. PubMed ID: 34927087
    [Abstract] [Full Text] [Related]

  • 36. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
    Torres A, Frias J, Granito M, Vidal-Valverde C.
    J Agric Food Chem; 2006 Sep 06; 54(18):6685-91. PubMed ID: 16939327
    [Abstract] [Full Text] [Related]

  • 37. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
    Hoehnel A, Bez J, Amarowicz R, Arendt EK, Zannini E.
    J Sci Food Agric; 2022 Sep 06; 102(12):4977-4987. PubMed ID: 33280110
    [Abstract] [Full Text] [Related]

  • 38. Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.
    Conti V, Piccini C, Romi M, Salusti P, Cai G, Cantini C.
    Foods; 2023 Sep 22; 12(19):. PubMed ID: 37835193
    [Abstract] [Full Text] [Related]

  • 39. Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
    Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD.
    Plant Foods Hum Nutr; 2020 Sep 22; 75(3):326-336. PubMed ID: 32474685
    [Abstract] [Full Text] [Related]

  • 40. Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation.
    Çabuk B, Yılmaz B.
    J Food Sci Technol; 2020 Jul 22; 57(7):2750-2757. PubMed ID: 32549625
    [Abstract] [Full Text] [Related]

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