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Year | Number of Results |
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2020 | 2 |
2021 | 3 |
2022 | 1 |
2024 | 0 |
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Page 1
Use of Legumes in Extrusion Cooking: A Review.
Foods. 2020 Jul 20;9(7):958. doi: 10.3390/foods9070958.
Foods. 2020.
PMID: 32698316
Free PMC article.
Review.
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality.
Pasqualone A, Costantini M, Faccia M, Difonzo G, Caponio F, Summo C.
Pasqualone A, et al. Among authors: costantini m.
Foods. 2022 Feb 7;11(3):482. doi: 10.3390/foods11030482.
Foods. 2022.
PMID: 35159632
Free PMC article.
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Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.
Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A.
Costantini M, et al.
Foods. 2021 Dec 5;10(12):3015. doi: 10.3390/foods10123015.
Foods. 2021.
PMID: 34945566
Free PMC article.
Item in Clipboard
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.
Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A.
Costantini M, et al.
Molecules. 2021 Jul 23;26(15):4442. doi: 10.3390/molecules26154442.
Molecules. 2021.
PMID: 34361595
Free PMC article.
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Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.).
De Angelis D, Pasqualone A, Costantini M, Ricciardi L, Lotti C, Pavan S, Summo C.
De Angelis D, et al. Among authors: costantini m.
Data Brief. 2020 Dec 15;34:106660. doi: 10.1016/j.dib.2020.106660. eCollection 2021 Feb.
Data Brief. 2020.
PMID: 33376764
Free PMC article.
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