Results 111 to 120 of about 5,573 (196)

Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads. [PDF]

Foods
Canale M, Sanfilippo R, Moscaritolo S, Fiore MC, Strano MC, Allegra M, Fascella G, Gugliuzza G, Spina A.   +8 more
europepmc   +1 more source

Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network. [PDF]

Foods
Emide D, D'Auria G, Iametti S, Barbiroli A, Marengo M, Mamone G, Ferranti P, Bonomi F.   +7 more
europepmc   +1 more source

Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated Approach. [PDF]

Foods
Coronas R, Sanna AML, Cabizza R, Reale A, Bianco A, Grondin C, Legras JL, Zara G, Budroni M.   +8 more
europepmc   +1 more source

Development of a Meal-Planning Exchange List for Traditional Sweets and Appetizers in Gulf Cooperation Council Countries: Insights from Qatar. [PDF]

Nutrients
Abdul Majeed S, Tayyem R.
europepmc   +1 more source

Allelic variation of carotenoid biosynthesis and degradation genes across worldwide commercial durum wheat (<i>Triticum turgidum</i> ssp. <i>durum</i>) varieties under contrasting water regimes. [PDF]

Mol Breed
Garcia-Calabres V, Alvarez JB, Ibba MI, Hernández-Espinosa N, Ammar K, Guzmán C.   +5 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

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

From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads. [PDF]

Foods
Sanna M, Sanna S, Serra M, Roggio T, Catzeddu P, Sanna V.   +5 more
europepmc   +1 more source

Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties. [PDF]

Molecules
Gałkowska D, Pycia K, Krykhta A.
europepmc   +1 more source

Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties. [PDF]

Sci Rep
Shakir S, Ahmad S, Sibt-E-Abbas M, Alotaibi NM, Usman M, Yaqoob S, Ali Z, Ul Haq N, Umar A, Gancarz M.   +9 more
europepmc   +1 more source