Works about PASTA

Results: 441

A Scientific Look at Spaghetti.

Published in:

Science Activities, 2010, v. 47, n. 1, p. 1, doi. 10.1080/00368120903280669

By:

McDuffie, ThomasE.

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

DEVELOPMENT OF THE RECIPE OF PASTA WITH PUMPKIN FLOUR.

Published in:

EUREKA: Life Sciences, 2023, n. 1, p. 57, doi. 10.21303/2504-5695.2023.002788

By:

Liubych, Vitalii;
Novikov, Volodymyr;
Pushka, Olexandr;
Pushka, Iryna;
Cherche, Vladyslav;
Kyrpa, Mykola;
Kolibabchuk, Tetyana;
Kirian, Viktor;
Moskalets, Valentyn;
Moskalets, Tetiana

Publication type:

Article

INFLUENCE OF ADDING WILD BERRY POWDERS ON THE QUALITY OF PASTA PRODUCTS.

Published in:

EUREKA: Life Sciences, 2022, n. 2, p. 28, doi. 10.21303/2504-5695.2022.002410

By:

Samilyk, Maryna;
Demidova, Evgenia;
Bolgova, Natalia;
Kapitonenko, Anatoly;
Cherniavska, Tetiana

Publication type:

Article

Pasta Phases in Neutron Star Mantle: Extended Thomas–Fermi vs. Compressible Liquid Drop Approaches.

Published in:

Universe (2218-1997), 2022, v. 8, n. 11, p. 582, doi. 10.3390/universe8110582

By:

Shchechilin, Nikolai N.;
Zemlyakov, Nikita A.;
Chugunov, Andrey I.;
Gusakov, Mikhail E.

Publication type:

Article

Effectual study, statistical optimization, and neural network‐based predictive model of pearl millet and amaranth flours formulations for gluten‐free pasta.

Published in:

JSFA Reports, 2023, v. 3, n. 11, p. 572, doi. 10.1002/jsf2.160

By:

Rathore, Soumya;
Pandey, Anand Kumar

Publication type:

Article

优质强筋小麦品种郑麦379 的品质及其稳定性分析.

Published in:

Journal of Henan Agricultural Sciences, 2019, v. 48, n. 12, p. 30, doi. 10.15933/j.cnki.1004-3268.2019.12.005

By:

刘艳喜;
秦毛毛;
周正富;
张琨;
赵梦琪;
吴政卿;
雷振生

Publication type:

Article

The Alfonso Garofalo pasta factory in Gragnano, Naples, Italy: history, technologies and hypotheses of reuse.

Published in:

Vitruvio: International Journal of Architectural Technology & Sustainability, 2019, v. 4, n. 2, p. 1, doi. 10.4995/vitruvio-ijats.2019.12489

By:

Sicignano, Claudia

Publication type:

Article

Sensory Evaluation of Dried Fettuccine Pasta Enriched with Gotu Kola Centella asiatica.

Published in:

International Journal of Environmental & Rural Development, 2022, v. 13, n. 2, p. 26

By:

SALIGUMBA, CHARLENE EVE L.;
NEBREA, JEAN F.

Publication type:

Article

Disease Mechanisms of Multiple System Atrophy: What a Parallel Between the Form of Pasta and the Alpha-Synuclein Assemblies Involved in MSA and PD Tells Us.

Published in:

Cerebellum, 2024, v. 23, n. 1, p. 13, doi. 10.1007/s12311-022-01417-0

By:

Melki, Ronald

Publication type:

Article

Pricing Strategies in the Italian Retail Sector: The Case of Pasta.

Published in:

Social Sciences (2076-0760), 2019, v. 8, n. 4, p. 113, doi. 10.3390/socsci8040113

By:

Cacchiarelli, Luca;
Sorrentino, Alessandro

Publication type:

Article

The Addition of Reishi and Lion's Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta.

Published in:

Antioxidants, 2023, v. 12, n. 3, p. 738, doi. 10.3390/antiox12030738

By:

Szydłowska-Tutaj, Magdalena;
Szymanowska, Urszula;
Tutaj, Krzysztof;
Domagała, Dorota;
Złotek, Urszula

Publication type:

Article

Quality Properties of Pasta Fortification with legume Flour and Mallow (Malva parviflora L.) Leaves Powder.

Published in:

Alexandria Science Exchange Journal, 2024, v. 45, n. 3, p. 489, doi. 10.21608/asejaiqjsae.2024.379506

By:

Abdrabou, Eman A. A.;
Mostafa, Doaa M. E.

Publication type:

Article

CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS.

Published in:

Food & Environment Safety, 2021, v. 20, n. 2, p. 91, doi. 10.4316/fens.2021.011

By:

IUGA, Mădălina;
MIRONEASA, Silvia

Publication type:

Article

Novel Development of Pasta Enriched with Spirulina platensis Microalgae: Biochemical and Histological Parameters.

Published in:

Jordan Journal of Agricultural Sciences, 2024, v. 20, n. 1, p. 48, doi. 10.35516/jjas.v20i1.1142

By:

El-Sharnouby, Gamal;
Abughoush, Mahmoud;
Choudhury, Imranul H.

Publication type:

Article

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics".

Published in:

Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 4, p. 381, doi. 10.35516/jjas.v19i4.548

By:

Saleh, Mohammed;
Ghanem, Rania;
Lee, YoungSeung

Publication type:

Article

Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties.

Published in:

Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 1, p. 40, doi. 10.35516/jjas.v19i1.1233

By:

Da’na, Ola A.;
Habashneh, Ghaith;
Youngseung Lee;
Al-Ismail, Khalid;
Saleh, Mohammed I.

Publication type:

Article

TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 1, p. 53, doi. 10.15237/gida.GD20085

By:

Köten, Mehmet;
Atlı, Ayhan

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

Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3032, doi. 10.1002/jsfa.7473

By:

Beleggia, Romina;
Menga, Valeria;
Platani, Cristiano;
Nigro, Franca;
Fragasso, Mariagiovanna;
Fares, Clara

Publication type:

Article

Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta.

Published in:

Journal of Aquatic Food Product Technology, 2023, v. 32, n. 4, p. 475, doi. 10.1080/10498850.2023.2234922

By:

Pandi, Ganesan;
Sakthivel, Devadharshini;
Rathnakumar, Kolanthaivadivelu

Publication type:

Article

Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 9, p. 1002, doi. 10.1080/10498850.2022.2120376

By:

Mathew, Jisto;
Blossom, Lonappan;
Gopal, TK Srinivasa;
Thomas, Ancy

Publication type:

Article

"You're Here Now": Interview with Mikey Inouye.

Published in:

Biography: An Interdisciplinary Quarterly, 2020, v. 43, n. 3, p. N.PAG, doi. 10.1353/bio.2020.0072

By:

Inouye, Mikey;
Kuwada, Bryan Kamaoli;
Revilla, No'u

Publication type:

Article

Development of Novel Food Products Based on Quinoa.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2025, v. 82, n. 1, p. 15, doi. 10.15835/buasvmcn-hort:2024.0037

By:

APOSTOLIDIS, Eftychios;
STAVROPOULOS, Panteleimon;
MAVROEIDIS, Antonios;
MANDALA, Ioanna;
BILALIS, Dimitrios;
KAKABOUKI, Ioanna

Publication type:

Article

Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace.

Published in:

Journal of Agricultural Science & Technology, 2023, v. 25, n. 3, p. 635

By:

Trilokia, M.;
Bandral, J. Dogra;
Sood, M.;
Gupta, N.;
Dutta, U.

Publication type:

Article

The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC-DPPH test and selected properties of gluten-free pasta.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2018, v. 41, n. 6, p. 364, doi. 10.1080/10826076.2018.1449058

By:

Dib, Ahlem;
Kasprzak, Kamila;
Wójtowicz, Agnieszka;
Benatallah, Leila;
Waksmundzka-Hajnos, Monika;
Zidoune, Mohammed Nasreddine;
Oniszczuk, Tomasz;
Karakuła-Juchnowicz, Hanna;
Oniszczuk, Anna

Publication type:

Article

Long-term changes in oral feeding behaviors of growing rats.

Published in:

Odontology, 2023, v. 111, n. 2, p. 342, doi. 10.1007/s10266-022-00739-z

By:

Shimoda, Mao;
Toyoda, Hiroki;
Sato, Hajime;
Katagiri, Ayano;
Yamada, Masaharu;
Murakami, Jumpei;
Akiyama, Shigehisa;
Kato, Takafumi

Publication type:

Article

MAGUS: Multiple sequence Alignment using Graph clUStering.

Published in:

Bioinformatics, 2021, v. 37, n. 12, p. 1666, doi. 10.1093/bioinformatics/btaa992

By:

Smirnov, Vladimir;
Warnow, Tandy

Publication type:

Article

Effect of fortification with vegetable purees on sensory and physicochemical properties of wheat flour pasta.

Published in:

Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 4, p. 269

By:

Pop, Flavia;
Voșgan, Zorica;
Finta, Alexia

Publication type:

Article

Sensory and physical-chemical characterization of different types of pasta.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 149

By:

Megyesi, Corina I.;
Rădulescu, Laura;
Mitroi, Cristina;
Hădărugă, Nicoleta G.

Publication type:

Article

Study regarding the nutritional value of different types of pasta.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 145

By:

Alda, Liana Maria;
Bordean, Despina Maria;
Sirbulescu, Claudia;
Ivanis, Delia;
Scedei, Daniela;
Moigradean, Diana;
Cristea, Teodor;
Danci, Marcel;
Alda, Simion

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

The Politics of Pasta: La cucina futurista and the Italian Cookbook in History.

Published in:

California Italian Studies, 2013, v. 4, n. 2, p. 1, doi. 10.5070/c342016030

By:

Callegari, Danielle

Publication type:

Article

STUDY OF THE INFLUENCE OF STARCH ON THE QUALITY INDICATORS OF GLUTEN-FREE PASTA.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 40, p. 61

By:

Kabylda, Anar;
Sagyntay, Fariza;
Iztaev, Auelbek;
Muslimov, Nurzhan

Publication type:

Article

EVALUATION OF PHYSICO-CHEMICAL PARAMETERS OF FRESH PASTA PREPARED WITH DIFFERENT RECIPES.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 40, p. 50

By:

Shehaj, Alketa;
Muxhaj, Lefter

Publication type:

Article

INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 40, p. 36

By:

Kabylda, Anar;
Sagyntay, Fariza;
Iztaev, Auelbek;
Muslimov, Nurzhan

Publication type:

Article

A Lauriat of Chinese-Filipino Dishes.

Published in:

Asian Studies: Journal of Critical Perspectives on Asia, 2020, v. 56, n. 1, p. 107

By:

Caroline HAU

Publication type:

Article

Use of malted pulses to formulate gluten-free fresh-egg pasta.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 1, p. 105, doi. 10.15586/ijfs.v36i1.2451

By:

Cimini, Alessio;
Poliziani, Alessandro;
Morgante, Lorenzo;
Moresi, Mauro

Publication type:

Article

EFFECT OF THE ADDITION OF SMOKED TROUT FILLET POWDER TO THE QUALITY PROPERTIES OF PASTA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 1, p. 110

By:

OZGOREN, E.;
YAPAR, A.

Publication type:

Article

RADIO-FREQUENCY TECHNOLOGY FOR FRESH STUFFED PASTA PASTEURIZATION/PRE-DRYING PROCESS: PRELIMINARY RESULTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, p. 146

By:

ALBERTI, F.;
QUAGLIA, N. C.;
SPREMULLI, L.;
DAMBROSIO, A.;
TODARO, E.;
TAMBORRINO, C.;
LORUSSO, V.;
CELANO, G. V.

Publication type:

Article

FUNCTIONAL AND RHEOLOGICAL CHARACTERISTICS OF FRESH EGG PASTA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 1, p. 3

By:

Alamprese, C.;
Casiraghi, E.;
Primavesi, L.;
Rossi, M.;
Hidalgo, A.

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

INFLUENCE OF CARROT POMACE FROM DIFFERENT VARIETIES ON COMMON AND DURUM WHEAT FLOUR MIXTURES PROPERTIES.

Published in:

Carpathian Journal of Food Science & Technology, 2025, v. 17, n. 1, p. 70, doi. 10.34302/crpjfst/2025.17.1.6

By:

Luca, Marian Ilie;
Ungureanu-Iuga, Mădălina;
Mironeasa, Silvia

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