Results 161 to 170 of about 3,745,042 (240)

Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta. [PDF]

Sci Rep
Shirmohammadi P, Fazeli F, Zoghi A, Khorshidian N, Mohammadi M.   +4 more
europepmc   +1 more source

Development of Bioactive Niobium Oxalate-Based Desensitizer: Permeability and Formation of Nanoprecursors. [PDF]

Braz Dent J
Saldanha LMSN, Ferreira PVC, Gomes FS, Bermejo GN, Santos CCD, Bauer J, Martins DL.   +6 more
europepmc   +1 more source

Psilocybin in the treatment of eating disorders: a systematic review of the literature and registered clinical trials. [PDF]

Eat Weight Disord
Bevione F, Lacidogna MC, Lavalle R, Abbate Daga G, Preti A.   +4 more
europepmc   +1 more source

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. [PDF]

Foods, 2022
de Oliveira LL, de Orlandin LC, de Aguiar LA, Queiroz VAV, Zandonadi RP, Botelho RBA, de Alencar Figueiredo LF.   +6 more
europepmc   +1 more source

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. [PDF]

Curr Res Food Sci
Stringari A, Tlais AZA, Polo A, Ameur H, De Micheli T, Aquaro N, Zannini E, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Protein- and nutrient-normalized environmental footprints of university canteen meals. [PDF]

Front Nutr
Çapaş M, Azgin ST.
europepmc   +1 more source

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

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food. [PDF]

Foods, 2022
Ainsa A, Honrado A, Marquina P, Beltrán JA, Calanche J.   +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