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Items: 1 to 20 of 200

1.

Use of purple durum wheat to produce naturally functional fresh and dry pasta.

Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P.

Food Chem. 2016 Aug 15;205:187-95. doi: 10.1016/j.foodchem.2016.03.014. Epub 2016 Mar 5.

PMID:
27006230
2.

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

Ciccoritti R, Taddei F, Nicoletti I, Gazza L, Corradini D, D'Egidio MG, Martini D.

Food Chem. 2017 Jun 15;225:77-86. doi: 10.1016/j.foodchem.2017.01.005. Epub 2017 Jan 3.

PMID:
28193436
3.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

Laus MN, Soccio M, Alfarano M, Pasqualone A, Lenucci MS, Di Miceli G, Pastore D.

Food Chem. 2017 Apr 15;221:278-288. doi: 10.1016/j.foodchem.2016.10.050. Epub 2016 Oct 13.

PMID:
27979203
4.

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A.

Food Chem. 2017 Jan 1;214:374-382. doi: 10.1016/j.foodchem.2016.07.015. Epub 2016 Jul 5.

PMID:
27507488
5.

Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties.

Giordano D, Locatelli M, Travaglia F, Bordiga M, Reyneri A, Coïsson JD, Blandino M.

Food Chem. 2017 Oct 15;233:483-491. doi: 10.1016/j.foodchem.2017.04.065. Epub 2017 Apr 13.

PMID:
28530602
6.

Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat.

Abdel-Aal EM, Hucl P, Rabalski I.

Food Chem. 2018 Jul 15;254:13-19. doi: 10.1016/j.foodchem.2018.01.170. Epub 2018 Feb 1.

PMID:
29548433
7.

Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.

Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.

J Sci Food Agric. 2014 Aug;94(11):2196-204. doi: 10.1002/jsfa.6537. Epub 2014 Jan 20.

PMID:
24338346
8.

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.

Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS.

Food Chem. 2018 Oct 30;264:199-209. doi: 10.1016/j.foodchem.2018.04.130. Epub 2018 Apr 30.

9.

From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking.

Tang Y, Cai W, Xu B.

Food Chem. 2016 Jan 15;191:81-90. doi: 10.1016/j.foodchem.2015.02.001. Epub 2015 Feb 7.

PMID:
26258705
10.

Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A.

Food Chem. 2018 Jul 15;254:55-63. doi: 10.1016/j.foodchem.2018.01.174. Epub 2018 Jan 31.

PMID:
29548471
11.

Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats.

Ficco DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, Finocchiaro F, Papa R, De Vita P.

J Agric Food Chem. 2014 Aug 27;62(34):8686-95. doi: 10.1021/jf5003683. Epub 2014 Aug 18.

PMID:
25130676
12.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

Martini D, Ciccoritti R, Nicoletti I, Nocente F, Corradini D, D'Egidio MG, Taddei F.

Int J Food Sci Nutr. 2018 Feb;69(1):24-32. doi: 10.1080/09637486.2017.1336751. Epub 2017 Jun 21.

PMID:
28635340
13.

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.

Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.

Int J Food Sci Nutr. 2015 May;66(3):266-74. doi: 10.3109/09637486.2014.1000838. Epub 2015 Feb 10.

PMID:
25666412
14.

Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley.

Siebenhandl S, Grausgruber H, Pellegrini N, Del Rio D, Fogliano V, Pernice R, Berghofer E.

J Agric Food Chem. 2007 Oct 17;55(21):8541-7. Epub 2007 Sep 26.

PMID:
17894457
15.

Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts.

Wang Y, Zhu J, Meng X, Liu S, Mu J, Ning C.

Food Chem. 2016 Apr 15;197(Pt A):522-9. doi: 10.1016/j.foodchem.2015.11.006. Epub 2015 Nov 3.

PMID:
26616984
16.

Comparative evaluation of the antioxidant potential of infant cereals produced from purple wheat and red rice grains and LC-MS analysis of their anthocyanins.

Hirawan R, Diehl-Jones W, Beta T.

J Agric Food Chem. 2011 Dec 14;59(23):12330-41. doi: 10.1021/jf202662a. Epub 2011 Nov 9.

PMID:
22035073
17.

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.

Baldin JC, Michelin EC, Polizer YJ, Rodrigues I, de Godoy SH, Fregonesi RP, Pires MA, Carvalho LT, Fávaro-Trindade CS, de Lima CG, Fernandes AM, Trindade MA.

Meat Sci. 2016 Aug;118:15-21. doi: 10.1016/j.meatsci.2016.03.016. Epub 2016 Mar 16.

PMID:
27016672
18.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

Khan I, Yousif AM, Johnson SK, Gamlath S.

J Food Sci. 2014 Aug;79(8):S1560-7. doi: 10.1111/1750-3841.12542. Epub 2014 Jul 21.

PMID:
25047068
19.

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

Pasqualone A, Gambacorta G, Summo C, Caponio F, Di Miceli G, Flagella Z, Marrese PP, Piro G, Perrotta C, De Bellis L, Lenucci MS.

Food Chem. 2016 Dec 15;213:545-553. doi: 10.1016/j.foodchem.2016.07.006. Epub 2016 Jul 5.

PMID:
27451216
20.

Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink.

Liu S, Chang X, Liu X, Shen Z.

Food Chem. 2016 Dec 1;212:87-95. doi: 10.1016/j.foodchem.2016.05.146. Epub 2016 May 24.

PMID:
27374510

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