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Journal Abstract Search

142 related items for PubMed ID: 39335791

  • 21. Role of particle size in modulating starch digestibility and textural properties in a rye bread model system.
    Tagliasco M, Font G, Renzetti S, Capuano E, Pellegrini N.
    Food Res Int; 2024 Aug; 190():114565. PubMed ID: 38945564
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  • 22. Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making.
    Tagliasco M, Tecuanhuey M, Reynard R, Zuliani R, Pellegrini N, Capuano E.
    Food Chem; 2022 Dec 01; 396():133678. PubMed ID: 35849983
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  • 23. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
    Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y.
    Food Res Int; 2019 Aug 01; 122():263-272. PubMed ID: 31229080
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  • 24. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
    Sozer N, Melama L, Silbir S, Rizzello CG, Flander L, Poutanen K.
    Foods; 2019 Sep 21; 8(10):. PubMed ID: 31546650
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  • 26. Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour.
    Xiao Y, Sun M, Zhang Q, Chen Y, Miao J, Rui X, Dong M.
    J Food Sci Technol; 2018 Apr 21; 55(4):1244-1255. PubMed ID: 29606739
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  • 29. Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch.
    Shi M, Song X, Chen J, Ji X, Yan Y.
    Foods; 2024 Jun 27; 13(13):. PubMed ID: 38998551
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  • 31. Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.
    Gautheron O, Nyhan L, Torreiro MG, Tlais AZA, Cappello C, Gobbetti M, Hammer AK, Zannini E, Arendt EK, Sahin AW.
    Foods; 2024 Sep 15; 13(18):. PubMed ID: 39335851
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  • 32. Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions.
    Zhao Z, Ming J, Zhao G, Lei L.
    Foods; 2022 Jan 21; 11(3):. PubMed ID: 35159439
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  • 33. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality.
    Pang J, Guan E, Yang Y, Li M, Bian K.
    Food Sci Nutr; 2021 Sep 21; 9(9):4691-4700. PubMed ID: 34531983
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  • 34. The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour.
    Tian Y, Ding L, Liu Y, Shi L, Wang T, Wang X, Dang B, Li L, Gou G, Wu G, Wang F, Wang L.
    Foods; 2023 Aug 18; 12(16):. PubMed ID: 37628098
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  • 35. Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion.
    Jiang Y, Li J, Qi Z, Xu X, Gao J, Henry CJ, Zhou W.
    Food Chem; 2024 Dec 15; 461():140862. PubMed ID: 39167950
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  • 37. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K, De Brier N, Delcour JA.
    Food Funct; 2019 Aug 01; 10(8):4674-4684. PubMed ID: 31292590
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