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Journal Abstract Search

128 related items for PubMed ID: 38275720

  • 1. Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.
    Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2024 Jan 22; 13(2):. PubMed ID: 38275720
    [Abstract] [Full Text] [Related]

  • 2. Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.
    Paucar-Menacho LM, Vásquez Guzmán JC, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.
    Foods; 2023 Dec 06; 12(24):. PubMed ID: 38137199
    [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. Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.
    Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C.
    Foods; 2022 May 24; 11(11):. PubMed ID: 35681283
    [Abstract] [Full Text] [Related]

  • 5. 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 24; 27(3):242-250. PubMed ID: 32781850
    [Abstract] [Full Text] [Related]

  • 6. 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 Apr 24; 2021():8813354. PubMed ID: 33928144
    [Abstract] [Full Text] [Related]

  • 7. 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 24; 57(10):3884-3892. PubMed ID: 32904010
    [Abstract] [Full Text] [Related]

  • 8. 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 24; 65(4):339-49. PubMed ID: 20972627
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
    Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR.
    Food Sci Technol Int; 2023 Sep 15; 29(6):619-630. PubMed ID: 35673705
    [Abstract] [Full Text] [Related]

  • 11. Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties.
    Ray A, Srivastava AK, Sakhare SD.
    J Food Sci; 2023 Dec 15; 88(12):4907-4917. PubMed ID: 37889098
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.
    Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Eguilas-Caushi YM, Padilla-Fabian RA, Silva-Paz RJ.
    Molecules; 2024 Mar 20; 29(6):. PubMed ID: 38543010
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Antianemic activity of quinoa (Chenopodium quinoa Willd) Collana Negra variety and kanihua (Chenopodium pallidicaule Aellen) Ramis variety seed flour in anemic rats.
    Moscoso-Mujica G, Mujica Á, Chávez J, Peña C, Begazo N, Estrella J, Estrada Z, Tello L, Ramos Y, Rivera D, Inocente C, Huarca F.
    SN Appl Sci; 2022 Jan 15; 4(11):318. PubMed ID: 36313602
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 102(12):4977-4987. PubMed ID: 33280110
    [Abstract] [Full Text] [Related]

  • 19. Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.
    Repo-Carrasco-Valencia RA, Encina CR, Binaghi MJ, Greco CB, Ronayne de Ferrer PA.
    J Sci Food Agric; 2010 Sep 15; 90(12):2068-73. PubMed ID: 20582934
    [Abstract] [Full Text] [Related]

  • 20. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
    Brito IL, de Souza EL, Felex SS, Madruga MS, Yamashita F, Magnani M.
    J Food Sci Technol; 2015 Sep 15; 52(9):5866-73. PubMed ID: 26345002
    [Abstract] [Full Text] [Related]

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