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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
- Published in:
- Molecules, 2022, v. 27, n. 19, p. 6342, doi. 10.3390/molecules27196342
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- Article
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.
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- Molecules, 2021, v. 26, n. 22, p. 6909, doi. 10.3390/molecules26226909
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- Article
SUBSTITUTION OF SEMOLINA DURUM WITH COMMON WHEAT FLOUR IN EGG AND EGGLESS PASTA.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 439, doi. 10.17306/j.afs.0722
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- Article
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification.
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- Foods, 2023, v. 12, n. 13, p. 2567, doi. 10.3390/foods12132567
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- Article
The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production.
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- Foods, 2022, v. 11, n. 21, p. 3496, doi. 10.3390/foods11213496
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- Article
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.
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- Foods, 2022, v. 11, n. 20, p. 3216, doi. 10.3390/foods11203216
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- Article
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.
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- Foods, 2020, v. 9, n. 10, p. 1412, doi. 10.3390/foods9101412
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- Article
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1412, doi. 10.3390/foods9101412
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- Article
Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality.
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- Foods, 2020, v. 9, n. 4, p. 404, doi. 10.3390/foods9040404
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- Article
Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy.
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- Foods, 2020, v. 9, n. 3, p. 280, doi. 10.3390/foods9030280
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- Article
Functional Cereal Products in the Diet for Type 2 Diabetes Patients.
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- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/4012450
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- Article
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 22, p. 8164, doi. 10.3390/app10228164
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- Article
The potential use of by‐products from coconut industry for production of pasta.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14490
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- Article
Application of vegetable concentrates and powders in coloured pasta production.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2677, doi. 10.1111/ijfs.14521
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- Article
Application of common wheat bran for the industrial production of high-fibre pasta.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 1, p. 111, doi. 10.1111/ijfs.12641
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- Article
Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 8, p. 3370, doi. 10.1002/jsfa.11684
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- Article
Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 5, p. 2035, doi. 10.1002/jsfa.10222
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- Article
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation.
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- PLoS ONE, 2021, v. 16, n. 3, p. 1, doi. 10.1371/journal.pone.0248790
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- Article
Legume flour as a natural colouring component in pasta production.
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- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 301, doi. 10.1007/s13197-019-04061-5
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- Article
Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review.
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- Molecules, 2023, v. 28, n. 14, p. 5393, doi. 10.3390/molecules28145393
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- Article
Distribution of (1,3)(1,4)-β-D-Glucans in Grains of Polish Oat Cultivars and Lines ( Avena sativa L.) - Short Report.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 1, p. 51, doi. 10.1515/pjfns-2015-0012
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- Article
EFFECT OF EXTRUSION-COOKING PROCESS ON THE CHEMICAL COMPOSITION OF CORN--WHEAT EXTRUDATES, WITH PARTICULAR EMPHASIS ON DIETARY FIBRE FRACTIONS.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 3, p. 251
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- Article
EFFECT OF WHOLEMEAL OAT FLOUR STORAGE ON CONTENT OF DIETARY FIBRE AND RHEOLOGICAL PROPERTIES.
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- Zywnosc, 2019, v. 26, n. 1, p. 67, doi. 10.15193/zntj/2019/118/274
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- Article
Effect of Pasta Cooking Time on the Content and Fractional Composition of Dietary Fiber.
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- Journal of Food Quality, 2013, v. 36, n. 2, p. 127, doi. 10.1111/jfq.12023
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- Article
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production.
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- Cereal Chemistry, 2023, v. 100, n. 2, p. 299, doi. 10.1002/cche.10602
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- Article