Results 71 to 80 of about 107,897 (80)

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

Food Chemistry, 2009
Kazuo Miyashita, Pichan Prabhasankar, Masashi Hosokawa   +2 more
exaly  

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

Food Chemistry, 2015
Robert Gilbert, Frederick Warren, Michael Gidley   +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, Charles S Brennan, Luca Serventi   +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  

Food Design Strategies to Increase Vegetable Intake: The Case of Vegetable Enriched Pasta

Trends in Food Science and Technology, 2016
Vincenzo Fogliano, Teresa Oliviero
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  

Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
Roberto Papa, Romina Beleggia, Luigi Cattivelli   +2 more
exaly  

Effects of Meat Addition on Pasta Structure, Nutrition and in Vitro Digestibility

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

Effects of Industrial Pasta Drying Temperatures on Starch Properties and Pasta Quality

Food Research International, 2002
S Güler, P K W Ng
exaly  

Utilización de pastas como alimentos funcionales

2010
exaly