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Emerging Fusarium Mycotoxins in Organic and Conventional Pasta Collected in Spain

Food and Chemical Toxicology, 2013
Jordi Mañes   +2 more
exaly  

Digestibility of Pasta Made With Three Wheat Types: A Preliminary Study

Food Chemistry, 2015
Andrea Curioni   +2 more
exaly  

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

Critical Reviews in Food Science and Nutrition, 2010
Ivano De Noni
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   +2 more
exaly  

Fortification of Pasta With Split Pea and Faba Bean Flours: Pasta Processing and Quality Evaluation

Food Research International, 2010
Valérie Micard
exaly  

Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches

Critical Reviews in Food Science and Nutrition, 2016
Bernard Marcos   +2 more
exaly  

Edible Japanese Seaweed, Wakame (Undaria pinnatifida) as an Ingredient in Pasta: Chemical, Functional and Structural Evaluation

Food Chemistry, 2009
Kazuo Miyashita   +2 more
exaly  

Combined Techniques for Characterising Pasta Structure Reveals How the Gluten Network Slows Enzymic Digestion Rate

Food Chemistry, 2015
Robert Gilbert   +2 more
exaly  

Addition of Mushroom Powder to Pasta Enhances the Antioxidant Content and Modulates the Predictive Glycaemic Response of Pasta

Food Chemistry, 2018
Wen-Qiang Guan   +2 more
exaly  

Nutritional, Antioxidant, Microstructural and Pasting Properties of Functional Pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull   +2 more
exaly  
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