Results 161 to 170 of about 582 (212)

Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis. [PDF]

J Hum Nutr Diet
Nikodijevic CJ, Pham T, La Macchia K, Stefoska-Needham A.   +3 more
europepmc   +1 more source

Nutritional, Functional and Microbiological Potential of Andean <i>Lupinus mutabilis</i> and <i>Amaranthus</i> spp. in the Development of Healthy Foods-A Review. [PDF]

Foods
Meneses Quelal O, Pulles MB.
europepmc   +1 more source

Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants. [PDF]

Foods
García-Moncayo AI, Ochoa-Reyes E, Sáenz-Hidalgo HK, González-Pérez P, Muñoz-Castellanos LN, Sepúlveda-Ahumada DR, Buenrostro-Figueroa JJ, Alvarado-González M.   +7 more
europepmc   +1 more source

Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. [PDF]

Foods
Palavecino P, Carrillo Parra E, Rodriguez M, Curti MI, Shmidt MB, Ribotta P.   +5 more
europepmc   +1 more source

Ancient grain flour consumption as a novel therapeutic approach for irritable bowel syndrome. [PDF]

Eur J Nutr
Maurotti S, Ferro Y, Mazza E, Tirinato L, Mare R, Frosina M, Mirarchi A, Noto FR, Doldo P, Colaci C, d'Avanzo N, Galluccio A, Greco S, Pujia A, Montalcini T.   +14 more
europepmc   +1 more source

Comparing Physics-Based, Conceptual and Machine-Learning Models to Predict Groundwater Levels by BMA. [PDF]

Ground Water
Wöhling T, Delgadillo AOC, Kraft M, Guthke A.   +3 more
europepmc   +1 more source

An all-atom protein generative model. [PDF]

Proc Natl Acad Sci U S A
Chu AE, Kim J, Cheng L, El Nesr G, Xu M, Shuai RW, Huang PS.   +6 more
europepmc   +1 more source

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Impact of functional vegetable ingredients on the technical and nutritional quality of pasta

Critical Reviews in Food Science and Nutrition, 2021
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta.
Jinghong Wang, Margaret Anne Brennan, Luca Serventi, Charles Stephen Brennan   +3 more
openaire   +3 more sources