Results 281 to 290 of about 409,908 (333)

Pasta

2013
CARINI, Eleonora, CURTI, ELENA, VITTADINI, Elena Giovanna Piera, M. Minucciani, F. Antoniazzi   +4 more
  +4 more sources

Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta.

Food Chemistry, 2021
Diletta Balli, L. Cecchi, Marzia Innocenti, M. Bellumori, N. Mulinacci   +4 more
semanticscholar   +1 more source

Pasta

2023
Antima Gupta, Savita Sharma
openaire   +1 more source

Environmental life cycle assessment for improved management of agri-food companies: the case of organic whole-grain durum wheat pasta in Sicily

The International Journal of Life Cycle Assessment, 2022
S. Zingale, P. Guarnaccia, G. Timpanaro, A. Scuderi, Agata Matarazzo, J. Bacenetti, C. Ingrao   +6 more
semanticscholar   +1 more source

The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta

International Journal of Food Science and Nutrition, 2022
Xinying Suo, Margherita Dall’Asta, G. Giuberti, Michele Minucciani, Zhangcun Wang, E. Vittadini   +5 more
semanticscholar   +1 more source

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Food Chemistry, 2021
Edith Agama-Acevedo
exaly  

Endocytosis and pasta

Trends in Cell Biology, 1993
C, Futter, M, Marsh
openaire   +2 more sources

Pastae

1927
G. Frerichs, G. Arends, H. Zörnig
openaire   +1 more source

Pasta Accademica

1999
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openaire   +1 more source

Pasta-Rama

2021
Bonnie Risby, Annelise Palouda
openaire   +1 more source