Research graph
References from Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2000 · External reference
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour
10.1016/j.lwt.2010.11.029 · 2011 · External reference
Effect of variety and location on the total fat, fatty acids and squalene content of amaranth
10.1023/b:qual.0000041143.24454.0a · 2003 · External reference
Inulin-enriched pasta: Effects on textural properties and starch degradation
10.1016/j.foodchem.2003.08.034 · 2004 · External reference
Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale
10.1016/j.jfoodeng.2012.05.010 · 2012 · External reference
Effect of two barley ��-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti
10.1016/j.lwt.2010.11.022 · 2011 · External reference
Effects of bbanana flour and b-glucan on the nutritional and sensory evaluation of noodles
10.1016/j.foodchem.2009.05.004 · 2010 · External reference
Unresolved reference
2015 · External reference
Unresolved reference
2015 · External reference
Unresolved reference
2015 · External reference
Unresolved reference
External reference
Unresolved reference
1988 · External reference
Glycemic index and serum high-density lipoprotein cholesterol concentration among US adults
10.1001/archinte.161.4.572 · 2001 · External reference
Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)
10.1016/j.foodchem.2009.09.040 · 2010 · External reference
Seed treatments affect functional and antinutritional properties of amaranth flours
10.1002/jsfa.2463 · 2006 · External reference
Unresolved reference
2013 · External reference
10.1007/s11947-008-0105-7 · 2010 · Admitted local publication
Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes
10.1079/bjn2000218 · 2001 · External reference
Glycemic index, glycemic load, and cancer risk: A meta-analysis
10.1093/ajcn/87.6.1793 · 2008 · External reference
A starch hydrolysis procedure to estimate glycemic index
10.1016/s0271-5317(97)00010-9 · 1997 · External reference
Improving the in vitro protein digestibility of sorghum with reducing agents
10.1073/pnas.84.3.626 · 1987 · External reference
Extraction and purification of squalene from amaranthus grain
10.1021/jf010918p · 2002 · External reference
In vitro human digestion models for food applications
10.1016/j.foodchem.2010.08.036 · 2011 · External reference
Glycemic index: Overview of implications in health and disease
10.1093/ajcn/76.1.266s · 2002 · External reference
Amaranthus hypochondriacus and Amaranthus caudatus germplasm: Characteristics of plants, grain and flours
10.1016/j.foodchem.2010.05.091 · 2010 · External reference
Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility
10.1007/s11483-008-9066-7 · 2008 · External reference
A detailed and comprehensive study of amaranth (Amaranthus cruentus L.) oil fatty profile
10.1007/s002170100340 · 2001 · External reference
Pasta from non traditional materials
2001 · External reference
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
2013 · External reference
Ultrastructural and starch digestibility characteristics of sweet potato spaghetti: Effects of edible gums and fibers
10.1080/10942912.2014.903263 · 2015 · External reference
Squalene, olive oil and cancer risk: A review and hypothesis
1997 · External reference
The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
10.1016/j.foodchem.2005.06.042 · 2006 · External reference
Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates
10.1016/j.foodchem.2009.01.001 · 2009 · External reference
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
10.1016/j.foodres.2009.07.020 · 2010 · External reference
Cholesterol-lowering effect of extruded amaranth (Amaranthus caudatus L.) in hypercholesterolemic rabbits
10.1016/s0308-8146(01)00238-2 · 2002 · External reference
Effect of amaranth oil on lipid profile of patients with cardiovascular diseases
2006 · External reference
Quality of spaghetti containing buckwheat, amaranth, and lupin flours
1996 · External reference
Amaranth milling strategies and fraction characterization by FT-IR
10.1007/s11947-013-1050-7 · 2014 · External reference
Effect of squalene on tissue defense system in isoproterenol-induced myocardial infarction in rats
10.1016/j.phrs.2004.03.004 · 2004 · External reference
Development of a glycemic index database for dietary assessment
10.1016/j.jfca.2007.02.004 · 2008 · External reference
Functional and rheological properties of amaranth albumins extracted from two Mexican varieties
10.1007/s11130-004-0021-6 · 2004 · External reference
Microstructural studies of pasta and starch pasta
10.51400/2709-6998.2107 · 2005 · External reference
Dietary fiber obtained from amaranth (Amaranthus cruentus) grain by differential milling
10.1016/s0308-8146(00)00326-5 · 2001 · External reference
New methodology to follow the evolution of squalene by-products during model compound vulcanization studies
10.1016/j.talanta.2003.08.021 · 2004 · External reference
Squalene protects against oxidative DNA damage in MCF10A human mammary epithelial cells but not in MCF7 and MDA-MB-231 human breast cancer cells
10.1016/j.fct.2010.01.031 · 2010 · External reference
The Lowry method for protein quantitation
10.1007/978-1-59745-198-7_2 · 2009 · External reference
Granular structure and physicochemical properties of starches from amaranth grain
10.1080/10942912.2013.860168 · 2015 · External reference
