Papers mentioning semolina or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The agro-food industry faces significant environmental and economic challenges due to waste production. To promote sustainability, it is essential to valorize agricultural by-produ... Read full abstract on PubMed →
This study aimed to evaluate the impact of green coffee flour (GCF) addition (2-8%) and drying method (convective versus microwave-vacuum drying) on the physicochemical, textural,... Read full abstract on PubMed →
The behavioural response of adult maize weevil, <i>Sitophilus zeamais</i>, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 1... Read full abstract on PubMed →
Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit be... Read full abstract on PubMed →
The selection of gastric digestion parameters in food digestion studies using in vitro models is critical to properly represent structural changes in the stomach. This study aimed... Read full abstract on PubMed →
The present study aims to compare ochratoxin A (OTA) exposure through the intake of three cereal derivative products (bread, pasta and semolina) in two different Moroccan climatic... Read full abstract on PubMed →
The precise characterization of the elemental composition of cereals and cereal products is becoming crucial to assess their nutritional values, geographical labeling, and also tox... Read full abstract on PubMed →
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red... Read full abstract on PubMed →
In this study, we compared the metabolic properties of the Asian staples rice and noodles, which are typically high in glycaemic index (GI), to two types of spaghetti. It is hypoth... Read full abstract on PubMed →
Durum wheat (Triticum turgidum ssp. durum) is widely grown in the Mediterranean area. The semolina obtained by this grain is used to prepare pasta, couscous, and baked products all... Read full abstract on PubMed →
Durum wheat (Triticum turgidum L. ssp. durum) is a minor crop grown on about 17 million hectares of land worldwide. Several grain characteristics determine semolina's high end-use... Read full abstract on PubMed →
This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant star... Read full abstract on PubMed →
Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria... Read full abstract on PubMed →
Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product's flavor, while the synergistic effects of multiple strains... Read full abstract on PubMed →
The negative impact of lipid peroxidation on health is intimately tied to its oxidation products. In this study, methyl oleate was oxidized at 180℃ for 0, 2, 4, 8 and 12 h respecti... Read full abstract on PubMed →
Commonly found in atmospheric aerosols, cooking oils, and human sebum, unsaturated lipids rapidly decay upon exposure to ozone, following the Criegee mechanism. Here, the gas-surfa... Read full abstract on PubMed →
The biggest challenges are locating effective, reasonably priced, and eco-friendly compounds to treat diseases caused by insects and microbes. The aim of this study was to employ G... Read full abstract on PubMed →
Existing pesticide formulation solvents generate volatile organic compounds (VOCs), are combustible, and are classed as hazardous air pollutants (HAPs), meaning they are detrimenta... Read full abstract on PubMed →
In this work, lipids and bioactive compounds from tomato seed by-products were extracted and compared by using advanced extraction techniques, such as microwave-assisted extraction... Read full abstract on PubMed →
ABSTRACT: Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and southwestern midlands of Ethiopia. A purposive sam... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.