Results 141 to 150 of about 582 (212)

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat. [PDF]

Food Sci Nutr
Feliziani G, Tagliasco M, Suo X, Pellegrini N, Vittadini E, Bordoni L, Gabbianelli R.   +6 more
europepmc   +1 more source

Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile. [PDF]

Foods
Palombieri S, Bruno G, Molina MDG, Cammerata A, Miccoli C, Felici L, Francesconi S, Giuberti G, Castellani F, Vitali M, Balestra GM, Sestili F.   +11 more
europepmc   +1 more source

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties. [PDF]

Foods, 2023
Sissons M, Palombieri S, Sestili F, Lafiandra D.   +3 more
europepmc   +1 more source

Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties. [PDF]

Food Sci Nutr
Sarker MR, Abedin MJ, Abdullah ATM, Farzana T.   +3 more
europepmc   +1 more source

Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta. [PDF]

J Food Sci Technol, 2023
Pessanha KLF, Santos MB, de Grandi Castro Freitas-Sá D, Takeiti CY, Carvalho CWP.   +4 more
europepmc   +1 more source

The Ditch and the House. Construction Energetics in Early 7th-century BC Megara Hyblaia: A Preliminary Study. [PDF]

Open Res Eur
Mège F, Delpozzo E.
europepmc   +1 more source

Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional <i>Trida</i> Pasta. [PDF]

Foods
Sabouni R, Himed L, Akachat B, Wójtowicz A, Kasprzak-Drozd K, Namoune H, Merniz S, D'Elia M, Rastrelli L, Oniszczuk A.   +9 more
europepmc   +1 more source

Therapeutic immersion: a single-subject study on virtual reality multisensory experiences for mitigating body disturbance in anorexia nervosa. [PDF]

Eat Weight Disord
Brizzi G, Boltri M, Guglielmini R, Castelnuovo G, Mendolicchio L, Riva G.   +5 more
europepmc   +1 more source

Technological and Nutritional Characteristics of Gluten-Free Pasta Enriched With Tomato and Linseed By-Products. [PDF]

Food Sci Nutr
Pasini G, Arp CG, de Leo S, Brandolini A, Estivi L, Hidalgo A.   +5 more
europepmc   +1 more source

The Effect of Freeze-Dried Cherry Pomace and Red Potato Pulp on the Content of Bioactive Substances in Pasta. [PDF]

Int J Mol Sci
Gumul D, Berski W, Ivanišová E, Oracz J, Kruczek M.   +4 more
europepmc   +1 more source