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For: Rachman A, Brennan MA, Morton J, Brennan CS. Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14608] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Number Cited by Other Article(s)
1
Norma VM, García-Zepeda RA, Mitzy Belén OH, Morales-Guerrero JC. Gluten-free pasta as an alternative in the diet of patients with celiac disease. J Food Sci 2024;89:3384-3399. [PMID: 38660933 DOI: 10.1111/1750-3841.17035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 01/15/2024] [Accepted: 03/04/2024] [Indexed: 04/26/2024]
2
Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023;65:207-242. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
3
Yang G, Jeong S, Lee S. Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system. J Texture Stud 2023;54:745-754. [PMID: 37160268 DOI: 10.1111/jtxs.12766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/29/2023] [Accepted: 04/23/2023] [Indexed: 05/11/2023]
4
Kang YW, Joo NM. Optimization of Nutrient-Rich Ice Plant (Mesembryanthemum crystallinum L.) Paste Fresh Noodle Pasta Using Response Surface Methodology. Foods 2023;12:2482. [PMID: 37444220 DOI: 10.3390/foods12132482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023]  Open
5
Aydin E, Turgut SS, Aydin S, Cevik S, Ozcelik A, Aksu M, Ozcelik MM, Ozkan G. A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds. Foods 2023;12:foods12102018. [PMID: 37238836 DOI: 10.3390/foods12102018] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/13/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023]  Open
6
Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
7
González LC, Loubes MA, Bertotto MM, Tolaba MP. Rice‐based noodle formulation: consumer preference and optimization by mixture design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
8
Srikanlaya C, Zhou W, Therdthai N, Ritthiruangdej P. Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
9
Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
10
Odabas E, Cakmak H. Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
11
Jideani AIO, Onipe OO, Ramashia SE. Classification of African Native Plant Foods Based on Their Processing Levels. Front Nutr 2022;9:825690. [PMID: 35571923 PMCID: PMC9102804 DOI: 10.3389/fnut.2022.825690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 03/22/2022] [Indexed: 11/22/2022]  Open
12
Pereira DG, de Toledo Benassi M, Beleia ADP. Gummy candies produced with acid‐thinned cassava starch: physical and sensory evaluation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
13
Wang S, Wu W. Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten‐free cookies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
14
Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021;2021:6064545. [PMID: 34926679 PMCID: PMC8674075 DOI: 10.1155/2021/6064545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 11/03/2021] [Accepted: 11/20/2021] [Indexed: 12/04/2022]
15
Elam E, Feng J, Lv YM, Ni ZJ, Sun P, Thakur K, Zhang JG, Ma YL, Wei ZJ. Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]  Open
16
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development. SUSTAINABILITY 2021. [DOI: 10.3390/su13126849] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
17
Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15168] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
18
Oliveira Filho JG, Santos DC, Silva MS, Prado Carvalho T, Lemes AC, Egea MB. Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
19
Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021;62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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