Detalhe da pesquisa
1.
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products.
Int J Food Sci Nutr
; 70(6): 701-713, 2019 Sep.
Artigo
Inglês
| MEDLINE | ID: mdl-30810427
2.
Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses.
J Food Sci Technol
; 55(11): 4458-4467, 2018 Nov.
Artigo
Inglês
| MEDLINE | ID: mdl-30333642
3.
Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
Int J Food Sci Nutr
; 66(2): 148-58, 2015 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-25519246
4.
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
J Sci Food Agric
; 94(11): 2196-204, 2014 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-24338346
5.
Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus.
Foods
; 10(6)2021 May 27.
Artigo
Inglês
| MEDLINE | ID: mdl-34072142
6.
Polyphenols and the glycaemic index of legume pasta.
Food Funct
; 10(9): 5931-5938, 2019 Sep 01.
Artigo
Inglês
| MEDLINE | ID: mdl-31469378
7.
Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications.
Foods
; 8(11)2019 10 23.
Artigo
Inglês
| MEDLINE | ID: mdl-31652830
8.
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
Food Chem
; 283: 454-461, 2019 Jun 15.
Artigo
Inglês
| MEDLINE | ID: mdl-30722897
9.
Use of Olive Oil Industrial By-Product for Pasta Enrichment.
Antioxidants (Basel)
; 7(4)2018 Apr 16.
Artigo
Inglês
| MEDLINE | ID: mdl-29659550
10.
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree.
Carbohydr Polym
; 173: 84-90, 2017 Oct 01.
Artigo
Inglês
| MEDLINE | ID: mdl-28732922
11.
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.
Food Chem
; 221: 582-589, 2017 Apr 15.
Artigo
Inglês
| MEDLINE | ID: mdl-27979245
12.
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.
Food Chem
; 214: 374-382, 2017 Jan 01.
Artigo
Inglês
| MEDLINE | ID: mdl-27507488
13.
Overview on the General Approaches to Improve Gluten-Free Pasta and Bread.
Foods
; 5(4)2016 Dec 09.
Artigo
Inglês
| MEDLINE | ID: mdl-28231182
14.
Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
Carbohydr Polym
; 153: 229-235, 2016 Nov 20.
Artigo
Inglês
| MEDLINE | ID: mdl-27561491
15.
Use of purple durum wheat to produce naturally functional fresh and dry pasta.
Food Chem
; 205: 187-95, 2016 Aug 15.
Artigo
Inglês
| MEDLINE | ID: mdl-27006230
16.
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina.
Ann Chim
; 95(6): 405-14, 2005 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-16136835
17.
Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.
Materials (Basel)
; 4(12): 2119-2135, 2011 Dec 08.
Artigo
Inglês
| MEDLINE | ID: mdl-28824128