Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

(2020) P. Fradinho et al.   Innovative Food Science & Emerging Technologies

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

(2019) Przemysław Łukasz Kowalczewski et al.   Nutrients

Impact of flour particle size on nutrient and phenolic acid composition of commercial wheat varieties

(2019) Ayaz Ali Memon et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro dialyzability of essential minerals from white and whole grain pasta

(2018) María Belén Vignola et al.   FOOD CHEMISTRY

Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

(2018) Carolina Aranibar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of quality attributes of refined and whole wheat extruded pasta

(2018) María Belén Vignola et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

(2018) Jasim Ahmed et al.   FOOD RESEARCH INTERNATIONAL

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

(2017) Roberto Ciccoritti et al.   FOOD CHEMISTRY

Physical, nutritional and antioxidant properties of Zimbabwean bambara groundnut and effects of processing methods on their chemical properties

(2017) Adewumi Toyin Oyeyinka et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

(2017) Joseane Bressiani et al.   JOURNAL OF CEREAL SCIENCE

Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber

(2017) Beata Biernacka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of fortification with parsley ( Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta

(2016) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour

(2016) Jasim Ahmed et al.   FOOD HYDROCOLLOIDS

Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba

(2016) Karima Tazrart et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

(2016) Nahla Dhen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes

(2015) Samson A. Oyeyinka et al.   CARBOHYDRATE POLYMERS

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

(2015) Thomas Steglich et al.   CEREAL CHEMISTRY

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

(2015) Jasim Ahmed et al.   FOOD HYDROCOLLOIDS

Evaluation of the Cooking Quality Characteristics of Pasta Enriched withSpirulina Platensis

(2015) Gülsün Özyurt et al.   JOURNAL OF FOOD QUALITY

Antioxidative and antimicrobial activities of the extracts from the seed coat of Bambara groundnut (Voandzeia subterranea)

(2015) Vilailak Klompong et al.   RSC Advances

Application of common wheat bran for the industrial production of high-fibre pasta

(2014) Aldona Sobota et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

(2014) Kolawole O. Falade et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity

(2014) Kolawole O. Falade et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta

(2014) Agnieszka Wójtowicz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

(2013) Lucia Padalino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour

(2012) Junli Lv et al.   FOOD CHEMISTRY

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)

(2011) A.O. ADEMILUYI et al.   JOURNAL OF FOOD BIOCHEMISTRY

Functional properties of pasta enriched with variable cereal brans

(2011) Gurkirat Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility

(2010) Maud Petitot et al.   Food Biophysics

Enhancement of pasta antioxidant activity with oregano and carrot leaf

(2010) Marcela Boroski et al.   FOOD CHEMISTRY

Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa

(2010) M.N. Lewu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET (ELEUCINA CORACANA) AND GREEN BANANA (MUSA PARADISIACA) FLOURS

(2010) MURALI KRISHNAN et al.   JOURNAL OF TEXTURE STUDIES

Antioxidant properties of commercial, regular- and whole-wheat spaghetti

(2009) Rhanissa Hirawan et al.   FOOD CHEMISTRY

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL