Works matching DE "PASTA"

Results: 437

EFFL 3/2025 (Vol. 20).

Published in:: European Food & Feed Law Review, 2025, v. 20, n. 3, p. 1
Publication type:: Article

Brecht and the Measure of Distances: An Interview with José Antonio Pasta Jr.

Published in:

Communications from the International Brecht Society, 2023, n. 2, p. 8

By:

Carvalho, Sérgio de;
Castro, Maria Eduarda

Publication type:

Article

COMPARATIVE ANALYSIS QUALITY OF INNOVATIVE PASTA FROM QUINOA. .

Published in:

Scientific Journal of Gdynia Maritme University, 2022, n. 122, p. 32, doi. 10.26408/122.03

By:

Gęsiński, Krzysztof;
Ruszkowska, Millena

Publication type:

Article

Analysis of the Lipid Component and the Sterol Ester Fraction for the Detection of Soft Wheat in Durum Wheat Flour and Pasta.

Published in:

Separations (2297-8739), 2024, v. 11, n. 2, p. 53, doi. 10.3390/separations11020053

By:

Naviglio, Daniele;
Perrone, Angela;
Varchetta, Francesca;
Trucillo, Paolo;
Montesano, Domenico;
Gallo, Monica

Publication type:

Article

Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality.

Published in:

Separations (2297-8739), 2022, v. 9, n. 12, p. 429, doi. 10.3390/separations9120429

By:

Zaky, Ahmed A.;
Hussein, Ahmed S.;
Mostafa, Sayed;
Abd El-Aty, A. M.

Publication type:

Article

两种脱水工艺对延长半干面保质期的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 51, doi. 10.12161/j.issn.1005-6521.2020.04.009

By:

张雪青;
朱科学;
周惠明

Publication type:

Article

白腐菌发酵麦麸纤维的产物对面条品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 1, doi. 10.12161/j.issn.1005-6521.2020.02.001

By:

蒋诗雨;
李力;
郑学玲

Publication type:

Article

微粉碎骨粉添加量对面条品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 18, p. 140, doi. 10.12161/j.issn.1005-6521.2019.18.024

By:

李茜雅;
张龙翼;
张崟;
张婷;
郭思亚;
夏虎

Publication type:

Article

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.

Published in:

Plants (2223-7747), 2023, v. 12, n. 15, p. 2867, doi. 10.3390/plants12152867

By:

Galassi, Elena;
Gazza, Laura;
Nocente, Francesca;
Kouagang Tchakoutio, Phabiola;
Natale, Chiara;
Taddei, Federica

Publication type:

Article

Protein Maps for Durum Wheat Precision Harvest and Pasta Production.

Published in:

Plants (2223-7747), 2022, v. 11, n. 22, p. 3149, doi. 10.3390/plants11223149

By:

Visioli, Giovanna;
Lauro, Marta;
Morari, Francesco;
Longo, Matteo;
Bresciani, Andrea;
Pagani, Maria Ambrogina;
Marti, Alessandra;
Pasini, Gabriella

Publication type:

Article

Use of Grape Peels By-Product for Wheat Pasta Manufacturing.

Published in:

Plants (2223-7747), 2021, v. 10, n. 5, p. 926, doi. 10.3390/plants10050926

By:

Iuga, Mădălina;
Mironeasa, Silvia;
Oliveira, Ivo Vaz de

Publication type:

Article

Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1003437

By:

Marzano, Marinella;
Calasso, Maria;
Caponio, Giusy Rita;
Celano, Giuseppe;
Fosso, Bruno;
De Palma, Domenico;
Vacca, Mirco;
Notario, Elisabetta;
Pesole, Graziano;
De Leo, Francesca;
De Angelis, Maria

Publication type:

Article

The influence of a (1→3)(1→4)- β-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 910, doi. 10.1111/j.1365-2621.2005.01141.x

By:

Cleary, Louise;
Brennan, Charles

Publication type:

Article

Use of pejibaye flour ( Bactris gasipaes Kunth) in the production of food pastas.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 933, doi. 10.1111/j.1365-2621.2005.01145.x

By:

De Oliveira, Maria K. S.;
Martinez-Flores, Hector E.;
De Andrade, Jerusa S.;
Garnica-Romo, Ma G.;
Chang, Yoon K.

Publication type:

Article

PASTA FORTIFICATION WITH TOMATO PEEL BY-PRODUCT: IMPACT ON TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 2, p. 169, doi. 10.34302/crpjfst/2024.16.2.14

By:

Kadri, Faouzia;
Bouasla, Abdallah;
Amrani, Maroua;
Baibout, Ahlem Kamila;
Benchettah, Hind;
Hidalgo, Alyssa;
Barkat, Malika

Publication type:

Article

Evaluación proximal y contenido de antioxidantes de una pasta tipo espagueti a partir de orujo de uva y amaranto.

Published in:

Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 2021, n. 82, p. 15

By:

Rodríguez-Zúñiga, Abizaday;
Angélica Feregrino-Pérez, Ana;
Juárez-García, Manuel;
Fernando García-Trejo, Juan;
Mancillas-Medina, José;
Ávila-Ontiveros, Martha;
Leyva-Maldonado, Areli;
Francisco Ramírez-García, J.

Publication type:

Article

Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta.

Published in:

International Agrophysics, 2025, v. 39, n. 2, p. 125, doi. 10.31545/intagr/197359

By:

Biernacka, Beata;
Dziki, Dariusz;
Piekut, Jolanta;
Nawrocka, Agnieszka

Publication type:

Article

Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics.

Published in:

International Agrophysics, 2022, v. 36, n. 1, p. 37, doi. 10.31545/intagr/146427

By:

Bouasla, Abdallah;
Gassi, Hibet Errahmane;
Lisiecka, Katarzyna;
Wójtowicz, Agnieszka

Publication type:

Article

Changes in pasta properties during cooking and short-time storage.

Published in:

International Agrophysics, 2019, v. 33, n. 3, p. 323, doi. 10.31545/intagr/110806

By:

Biernacka, Beata;
Dziki, Dariusz;
Miś, Antoni;
Rudy, Stanisław;
Krzykowski, Andrzej;
Polak, Renata;
Różyło, Renata

Publication type:

Article

Relationship between the properties of raw and cooked spaghetti - new indices for pasta quality evaluation.

Published in:

International Agrophysics, 2018, v. 32, n. 2, p. 217, doi. 10.1515/intag-2017-0012

By:

Biernacka, Beata;
Dziki, Dariusz;
Różyło, Renata;
Wójcik, Monika;
Miś, Antoni;
Romankiewicz, Daria;
Krzysiak, Zbigniew

Publication type:

Article

Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds.

Published in:

Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.57014

By:

Elsorady, Muhammad Elsayed Ismael;
El-Borhamy, Amal Mohamed Awed;
Barakat, Ekram Hefnawy Ahmed

Publication type:

Article

Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds.

Published in:

Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.57014

By:

Ismael Elsorady, Muhammad Elsayed;
Awed El-Borhamy, Amal Mohamed;
Ahmed Barakat, Ekram Hefnawy

Publication type:

Article

Sensorial and physicochemical qualities of pasta prepared with amaranth.

Published in:

Acta Scientiarum: Health Sciences, 2015, v. 37, n. 1, p. 69, doi. 10.4025/actascihealthsci.v37i1.19592

By:

dos Santos, Juliana Lopes;
dos Santos, Jamile Kailer;
dos Santos, Elisvânia Freitas;
Ziegler Sanches, Fabiane La Flor;
Raquel Manhani, Maria;
Novello, Daiana

Publication type:

Article

Building pasta's empire: Barilla in Italian East Africa.

Published in:

Modern Italy, 2023, v. 28, n. 2, p. 97, doi. 10.1017/mit.2023.3

By:

Garvin, Diana

Publication type:

Article

Queer Disidentification: Or How to Cook Chinese Noodles in a Global Pandemic?

Published in:

PORTAL: Journal of Multidisciplinary International Studies, 2020, v. 17, n. 1/2, p. 85, doi. 10.5130/pjmis.v17i1-2.7299

By:

Hongwei Bao

Publication type:

Article

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

Published in:

International Journal of Life Cycle Assessment, 2022, v. 27, n. 2, p. 205, doi. 10.1007/s11367-021-02016-7

By:

Zingale, Silvia;
Guarnaccia, Paolo;
Timpanaro, Giuseppe;
Scuderi, Alessandro;
Matarazzo, Agata;
Bacenetti, Jacopo;
Ingrao, Carlo

Publication type:

Article

Upgrading pasta wastes through lactic acid fermentations.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 135, doi. 10.1016/j.fbp.2022.07.010

By:

Pablo López-Gómez, José;
Unger, Peter;
Schneider, Roland;
Pierrard, Marie-Aline;
Venus, Joachim

Publication type:

Article

Development and assessment of a home eco-sustainable pasta cooker.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 291, doi. 10.1016/j.fbp.2020.05.009

By:

Cimini, Alessio;
Cibelli, Matteo;
Moresi, Mauro

Publication type:

Article

Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 116, p. 150, doi. 10.1016/j.fbp.2019.05.004

By:

Cimini, Alessio;
Cibelli, Matteo;
Messia, Maria Cristina;
Moresi, Mauro

Publication type:

Article

Health Recipe of the Month.

Published in:: 2004
Publication type:: Recipe

Winning Health Recipe of the Month.

Published in:

2003

By:

Zipes, Douglas

Publication type:

Recipe

Physicochemical Changes in Nontraditional Pasta During Cooking.

Published in:

Cereal Chemistry, 2015, v. 92, n. 6, p. 578, doi. 10.1094/CCHEM-01-15-0014-R

By:

Peña, Elena;
Ohm, Jae‐Bom;
Simsek, Senay;
Manthey, Frank A.

Publication type:

Article

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 460, doi. 10.1094/CCHEM-07-14-0152-R

By:

Bock, Jayne E.;
West, Ryan;
Iametti, Stefania;
Bonomi, Francesco;
Marengo, Mauro;
Seetharaman, Koushik

Publication type:

Article

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process.

Published in:

Cereal Chemistry, 2015, v. 92, n. 5, p. 427, doi. 10.1094/CCHEM-10-14-0204-R

By:

Liu, Rui;
Wei, Yimin;
Ren, Xiaolong;
Xing, Yanan;
Zhang, Yingquan;
Zhang, Bo

Publication type:

Article

Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method.

Published in:

Cereal Chemistry, 2014, v. 91, n. 6, p. 542, doi. 10.1094/CCHEM-10-13-0224-R

By:

Marti, Alessandra;
Cecchini, Cristina;
D'Egidio, Maria Grazia;
Dreisoerner, Jens;
Pagani, Maria Ambrogina

Publication type:

Article

Pasta-to-Water Ratio, Hotplate Surface Temperature, and Beaker Material Affect Pasta Cooking Time and Cooked Quality.

Published in:

Cereal Chemistry, 2014, v. 91, n. 5, p. 489, doi. 10.1094/CCHEM-12-13-0257-R

By:

Peña, Elena;
Wiesenborn, Dennis P.;
Manthey, Frank A.

Publication type:

Article

Starch Pasting and Textural Attributes of Elbow Macaroni as Impacted by Dough Moisture, Dough Mixing Time, and Macaroni Cooking Time.

Published in:

Cereal Chemistry, 2013, v. 90, n. 6, p. 579, doi. 10.1094/CCHEM-11-12-0156-R

By:

Lemlioglu‐Austin, Dilek;
Jackson, David S.

Publication type:

Article

Processing Gluten- Free Noodles Fortified with Chickpea Flour.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 9, p. 203, doi. 10.21608/jfds.2021.89545.1025

By:

Asker, Galila A. H.;
Mousa, Mona M. H.

Publication type:

Article

Physico -Chemical and Technological Properties of some New Durum Wheat Varieties.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 383

By:

Abd El-Sattar, A. S.;
Mostafa, A. M .

Publication type:

Article

Ahorro de Gas Natural en la Cocción de Pastas.

Published in:

Revista de Ciencia y Tecnología, 2013, v. 13, p. 41

By:

Cavanagh, Eduardo Juan

Publication type:

Article

Valorization of Reground Pasta By-Product through PHA Production with Phototrophic Purple Bacteria.

Published in:

Catalysts (2073-4344), 2024, v. 14, n. 4, p. 239, doi. 10.3390/catal14040239

By:

Marchetti, Angela;
Palhas, Miguel;
Villano, Marianna;
Fradinho, Joana

Publication type:

Article

FORTIFICATION OF PASTA WITH AMARANTH LEAF POWDER AND DEFATTED SOY FLOUR: EFFECTS ON PHYSICAL, COOKING AND SENSORY CHARACTERISTICS.

Published in:

Journal of Advanced Scientific Research, 2021, v. 12, p. 86

By:

Namrata;
Gautam, Noopur;
Kumar, Shiv

Publication type:

Article

Evaluation of Statistical Treatment of Left-Censored Contamination Data: Example Involving Deoxynivalenol Occurrence in Pasta and Pasta Substitute Products.

Published in:

Toxins, 2023, v. 15, n. 9, p. 521, doi. 10.3390/toxins15090521

By:

Feraldi, Alessandro;
De Santis, Barbara;
Finocchietti, Marco;
Debegnach, Francesca;
Mandile, Antonio;
Alfò, Marco

Publication type:

Article

Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS.

Published in:

Toxins, 2021, v. 13, n. 5, p. 305, doi. 10.3390/toxins13050305

By:

Tolosa, Josefa;
Rodríguez-Carrasco, Yelko;
Graziani, Giulia;
Gaspari, Anna;
Ferrer, Emilia;
Mañes, Jordi;
Ritieni, Alberto

Publication type:

Article

Multi-Occurrence of Twenty Mycotoxinsin Pasta and a Risk Assessment in the Moroccan Population.

Published in:

Toxins, 2018, v. 10, n. 11, p. 432, doi. 10.3390/toxins10110432

By:

Bouafifssa, Youssef;
Manyes, Lara;
Rahouti, Mohamed;
Mañes, Jordi;
Berrada, Houda;
Zinedine, Abdellah;
Fernández-Franzón, Mónica

Publication type:

Article

PIZZA PASTA SALAD.

Published in:

2020

By:

Bird, Bernice

Publication type:

Recipe

Recipes.

Published in:

2019

By:

McKinney, Cassandra

Publication type:

Recipe

SHELLS AND BEANS.

Published in:

2018

By:

Armstrong, Faith

Publication type:

Recipe

BAKED ZITI.

Published in:

2018

By:

Woitasek, Dorothy

Publication type:

Recipe

LARGE PASTA SALAD.

Published in:

2017

By:

Bird, Bernice

Publication type:

Recipe