Results 51 to 60 of about 414 (68)

Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain

Food and Chemical Toxicology, 2013
Ana Belen Serrano, Guillermina Font, Jordi Mañes   +2 more
exaly  

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

Food Chemistry, 2015
Barbara Simonato, Andrea Curioni
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
Christine Moresoli, Martin Mondor, Bernard Marcos   +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  

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Food Chemistry, 2015
Wei Zou, Mike J Sissons, Michael Gidley
exaly  

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
P Prabhasankar
exaly  

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

Food Chemistry, 2018
Luca Serventi
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, Marco Montemurro, Rossana Coda   +2 more
exaly  

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016
Nazimah Hamid, Kevin Kantono, Mustafa M Farouk   +2 more
exaly