Works about PASTA
Results: 426
FODMAP Profile of Wholegrain Pasta.
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- Foods, 2025, v. 14, n. 4, p. 667, doi. 10.3390/foods14040667
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- Article
Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat.
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- Euphytica, 2014, v. 197, n. 1, p. 61, doi. 10.1007/s10681-013-1052-6
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- Article
Upgrading pasta wastes through lactic acid fermentations.
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- 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
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- Article
Development and assessment of a home eco-sustainable pasta cooker.
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- 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
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- Article
Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio.
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- 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
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- Article
The effect of durum wheat genotypes on cooking quality of pasta.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 815, doi. 10.1007/s00217-021-03899-4
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- Article
DEVELOPMENT OF THE RECIPE OF PASTA WITH PUMPKIN FLOUR.
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- EUREKA: Life Sciences, 2023, n. 1, p. 57, doi. 10.21303/2504-5695.2023.002788
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- Article
INFLUENCE OF ADDING WILD BERRY POWDERS ON THE QUALITY OF PASTA PRODUCTS.
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- EUREKA: Life Sciences, 2022, n. 2, p. 28, doi. 10.21303/2504-5695.2022.002410
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- Article
Observation of Changes in Frozen Pasta during Frozen Storage Using Synchrotron Radiation X-ray Computed Tomography.
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- Transactions the Japan Society of Refrigerating & Air Conditioning Engineers, 2022, v. 39, n. 1, p. 25
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- Article
Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta.
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- Alexandria Journal of Food Science & Technology, 2023, v. 20, n. 2, p. 21
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- Article
Sensory Evaluation of Dried Fettuccine Pasta Enriched with Gotu Kola Centella asiatica.
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- International Journal of Environmental & Rural Development, 2022, v. 13, n. 2, p. 26
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- Article
Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 3, p. 326, doi. 10.1007/s11130-020-00829-9
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- Article
Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
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- 2019
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- Publication type:
- journal article
Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.
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- 2016
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- Publication type:
- journal article
Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus.
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- Environment Conservation Journal, 2019, v. 20, n. 3, p. 89, doi. 10.36953/ecj.2019.10313
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- Article
Pricing Strategies in the Italian Retail Sector: The Case of Pasta.
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- Social Sciences (2076-0760), 2019, v. 8, n. 4, p. 113, doi. 10.3390/socsci8040113
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- Article
Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains.
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- Resources (2079-9276), 2019, v. 8, n. 1, p. 56, doi. 10.3390/resources8010056
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- Article
Laboratory Scale Nannochloropsis culture using NaOHpasta of Nannochloropsis sp.
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- Egyptian Journal of Aquatic Biology & Fisheries, 2024, v. 28, n. 5, p. 1199, doi. 10.21608/ejabf.2024.382651
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- Article
Hyperspectral imaging system to online monitoring the soy flour content in a functional pasta.
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- Journal of Agricultural Engineering (1974-7071), 2024, v. 54, n. 4, p. 1, doi. 10.4081/jae.2023.1535
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- Article
Author Index.
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- Haemophilia, 2019, v. 25, p. 20, doi. 10.1111/hae.13667
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- Article
Pasta, Pizza and Propaganda: A Political History of Italian Food TV, Francesco Buscemi (2022).
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- Journal of Italian Cinema & Media Studies, 2024, v. 12, n. 3, p. 483, doi. 10.1386/jicms_00278_5
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- Article
Rapid Detection of Deoxynivalenol in Dry Pasta Using a Label-Free Immunosensor.
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- Biosensors (2079-6374), 2022, v. 12, n. 4, p. 240, doi. 10.3390/bios12040240
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- Article
The Effect of Freezing Sheep's Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2740, doi. 10.3390/ani11092740
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- Article
PASTA FORTIFICATION WITH TOMATO PEEL BY-PRODUCT: IMPACT ON TECHNOLOGICAL AND ANTIOXIDANT PROPERTIES.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 2, p. 169, doi. 10.34302/crpjfst/2024.16.2.14
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- Article
Application of Plant Ingredients for Improving Sustainability of Fresh Pasta.
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- Sustainability (2071-1050), 2024, v. 16, n. 1, p. 209, doi. 10.3390/su16010209
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- Article
Sustainable Agility Culture—The Case of a Pasta Company.
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- Sustainability (2071-1050), 2023, v. 15, n. 23, p. 16540, doi. 10.3390/su152316540
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- Article
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project.
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- Sustainability (2071-1050), 2022, v. 14, n. 22, p. 14778, doi. 10.3390/su142214778
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- Article
Sustainability Strategies and Contractual Arrangements in the Italian Pasta Supply Chain: An Analysis under the Neo Institutional Economics Lens.
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- Sustainability (2071-1050), 2022, v. 14, n. 14, p. N.PAG, doi. 10.3390/su14148542
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- Article
Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality.
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- Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2608, doi. 10.3390/su13052608
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- Article
GAC ARIL AND GUM XANTHAN SUPPLEMENTATION IN WHEAT MACARONI PASTA PRODUCTION.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 1, p. 71, doi. 10.17306/J.AFS.2023.1087
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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
흰앙금 제조에 적합한 종피색이 황백색인 팥 ‘흰나래’ 육성.
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- Korean Journal of Breeding Science, 2022, v. 54, n. 4, p. 442, doi. 10.9787/KJBS.2022.54.4.442
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- Article
Instant rice-based composite pasta requiring no cooking.
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- Food Science & Technology International, 2021, v. 27, n. 7, p. 635, doi. 10.1177/1082013220973807
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- Article
Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 242, doi. 10.1177/1082013220940092
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- Article
Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 209, doi. 10.1515/ijfe-2020-0101
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- Article
EFFECT OF TREATMENT OF STARCHY WATER ON QUALITY OF PASTA DURING CONTINUOUS COOKING.
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- Journal of Food Process Engineering, 2005, v. 28, n. 2, p. 144, doi. 10.1111/j.1745-4530.2005.00396.x
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- Article
Brecht and the Measure of Distances: An Interview with José Antonio Pasta Jr.
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- Communications from the International Brecht Society, 2023, n. 2, p. 8
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- Article
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis.
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- Starch / Staerke, 2024, v. 76, n. 1/2, p. 1, doi. 10.1002/star.202200222
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- Article
Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900097
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- Article
优质强筋小麦品种郑麦379 的品质及其稳定性分析.
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- Journal of Henan Agricultural Sciences, 2019, v. 48, n. 12, p. 30, doi. 10.15933/j.cnki.1004-3268.2019.12.005
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- Publication type:
- Article
Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta.
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- Drying Technology, 2023, v. 41, n. 5, p. 783, doi. 10.1080/07373937.2022.2117821
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- Article
Contribution of external resistance to mass transfer during pasta drying.
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- Drying Technology, 2019, v. 37, n. 1, p. 59, doi. 10.1080/07373937.2018.1437546
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- Article
Decorticated Lentil Malt Flour: Production Process and Use.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 121, doi. 10.3303/CET23102021
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- Article
Fresh versus Dry Pasta: What is the Difference in their Environmental Impact?
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 7, doi. 10.3303/CET23102002
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- Article
New Modelling Approach for the Energy and Steam Consumption Evaluation in a Fresh Pasta Industry.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 409
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- Article
Ambient and Personal Noise Exposure Assessment in a Pasta Factory.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 403, doi. 10.3303/CET2187068
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- Article
Environmental Profile of Organic Dry Pasta.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 397, doi. 10.3303/CET2187067
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- Article
Is Pasta Cooking Quality Affected by the Power Rating, Water-to-Pasta Ratio and Mixing Degree?
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 115, doi. 10.3303/CET1975020
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- Article
CHRONOLOGIA PRZEMIAN KULTOROWYCH W DOBIE PRZEŁOMU STARZEGO I MŁODZEGO OKRESU PRZEDRZYMSKIEGO NA NIŻU POLSKIM.
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- Tyragetia, 2021, v. 15, n. 1, p. 451
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- Article
بررسی خصوصیات بافتی، رنگ و حسی پاستای غنی شده با کنسانترهی پروتئینی ماهی سیم (Abramis brama).
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- Journal of Fisheries Science & Technology, 2021, v. 10, n. 3, p. 1
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- Article