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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 38275720

  • 21.
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  • 22. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD.
    J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
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  • 25. Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.
    Axentii M, Stroe SG, Codină GG.
    Foods; 2023 Apr 25; 12(9):. PubMed ID: 37174312
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  • 29. 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 25; 20(2):127-35. PubMed ID: 23733824
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  • 30. Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties.
    Ramos-Diaz JM, Kince T, Sabovics M, Gürbüz G, Rauma A, Lampi AM, Piironen V, Straumite E, Klava D, Jouppila K.
    Foods; 2020 Dec 11; 9(12):. PubMed ID: 33322489
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  • 31. Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design.
    Kamali Rousta L, Pouya Ghandehari Yazdi A, Khorasani S, Tavakoli M, Ahmadi Z, Amini M.
    Food Sci Nutr; 2021 Oct 11; 9(10):5546-5556. PubMed ID: 34646524
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  • 32. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties.
    Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H.
    Foods; 2022 May 12; 11(10):. PubMed ID: 35626963
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  • 34. Use of Grape Peels By-Product for Wheat Pasta Manufacturing.
    Iuga M, Mironeasa S.
    Plants (Basel); 2021 May 06; 10(5):. PubMed ID: 34066588
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  • 35. 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 06; 84(1):147-153. PubMed ID: 30569476
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  • 36. 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
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  • 37. Effect of four types of dietary fiber on the technological quality of pasta.
    Bustos MC, Pérez GT, León AE.
    Food Sci Technol Int; 2011 Jun 06; 17(3):213-21. PubMed ID: 21593287
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  • 38. Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.
    Drabińska N, Nogueira M, Szmatowicz B.
    Molecules; 2022 Jul 22; 27(15):. PubMed ID: 35897847
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  • 39. Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).
    Suárez-Estrella D, Bresciani A, Iametti S, Marengo M, Pagani MA, Marti A.
    Plant Foods Hum Nutr; 2020 Dec 22; 75(4):635-641. PubMed ID: 33068217
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  • 40. 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 22; 88(4):1268-1279. PubMed ID: 36919247
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