Results 171 to 180 of about 3,745,042 (240)

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

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

Physicochemical, Functional, Pasting, and Thermal Properties and Digestibility of Precooked Unripe Plantain (<i>Musa paradisiaca</i> L.) and Sweet Potato (<i>Ipomoea batatas</i>) Flours. [PDF]

Foods
Pérez-Cervera CE, De Paula CD, Andrade-Pizarro RD.   +2 more
europepmc   +1 more source

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo-A Systematic Review and Meta-Analysis. [PDF]

Compr Rev Food Sci Food Saf
Olar-Pop L, Cornea-Cipcigan M, Ciont CC, Suharoschi R, Pop RM, Pop OL.   +5 more
europepmc   +1 more source

Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency. [PDF]

Foods
Căpruciu R, Popescu SM.
europepmc   +1 more source

Protein Quality and IgE-Binding in Ancient and Modern Wheat: An Analytical Study. [PDF]

Foods
Piasecka-Kwiatkowska D, Remesan A, Klimowicz P, Springer E.   +3 more
europepmc   +1 more source

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains. [PDF]

Foods
Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C.   +6 more
europepmc   +1 more source