Results 11 to 20 of about 27 (27)

Degradation of starch in pasta induced by extrusion below gelatinization temperature

Food Chemistry, 2023
Lavaraj Devkota, Sushil Dhital, Mike Sissons   +2 more
exaly  

Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain

Food and Chemical Toxicology, 2013
Jordi Manes, Emilia Ferrer, Ana BELÉN Serrano   +2 more
exaly  

Digestibility of pasta made with three wheat types: A preliminary study

Food Chemistry, 2015
Andrea Curioni, Barbara Simonato, Gabriella Pasini   +2 more
exaly  

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Food Research International, 2010
Valerie Micard
exaly  

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Comprehensive Reviews in Food Science and Food Safety, 2016
Bernard Marcos, Christine Moresoli, Martin Mondor   +2 more
exaly  

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
exaly  

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Food Chemistry, 2018
Wenqiang Guan, Charles Brennan, Luca Serventi   +2 more
exaly  

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
Christèle Icard Vernière
exaly  

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

LWT - Food Science and Technology, 2017
Michela Verni, Carlo Giuseppe Rizzello, Marco Montemurro   +2 more
exaly  

Pasta preference and ability to penetrate through packaging of Sitophilus zeamais Motschulsky (Coleoptera: Dryophthoridae)

Journal of Stored Products Research, 2014
Pasquale Trematerra, Sara Savoldelli
exaly