Results 81 to 90 of about 502 (153)

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

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

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

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index. [PDF]

Foods, 2022
Cimini A, Sestili F, Moresi M.
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

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

The Effect of Freeze-Thaw Cycles on the Microscopic Properties of Dumpling Wrappers. [PDF]

Foods, 2023
Pan Z, Bai Y, Xu L, Zhang Y, Lei M, Huang Z.   +5 more
europepmc   +1 more source

Association Between Dyspeptic Symptoms and Eating Habits in the Colombian Population. [PDF]

Nutrients
Alatorre-Cruz JM, Carreño-López R, Vargas-Plaza V, Barrios-Cortés L, Santiago-Sáenz YO, Martínez-de la Peña CF, Santiesteban-López NA, Alatorre-Cruz GC.   +7 more
europepmc   +1 more source

Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. [PDF]

Foods, 2023
Conti V, Piccini C, Romi M, Salusti P, Cai G, Cantini C.   +5 more
europepmc   +1 more source

Dry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability. [PDF]

Foods
Mayta-Pinto E, Igartúa DE, Ramos-Diaz JM, Cabezas DM.   +3 more
europepmc   +1 more source