Works matching DE "PASTA industry"

Results: 31

THE RELATIONSHIP BETWEEN INDIVIDUAL CHARACTERISTICS AND WORK FACTORS WITH THE LEVEL OF LOWER BACK PAIN COMPLAINTS AMONG WORKERS IN THE MACARONI INDUSTRY.

Published in:

Eduvest: Journal Of Universal Studies, 2025, v. 5, n. 2, p. 1282, doi. 10.59188/eduvest.v5i2.1684

By:

Subhi, Misbahul;
Kumaerah, Ratu;
Susanto, Beni Hari

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

Performance assessment and optimization of industrial pasta drying.

Published in:

International Journal of Energy Research, 2013, v. 37, n. 8, p. 913, doi. 10.1002/er.2895

By:

Colak, Neslihan;
Erbay, Zafer;
Hepbasli, Arif

Publication type:

Article

SITE SELECTION OF THE CONSTRUCTION OF THE SYSTEM FOR THE PRODUCTION OF PASTA IN AP VOJVODINA.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2017, v. 64, n. 3, p. 1231, doi. 10.5937/ekopolj1703231p

By:

Paunovic, Goran;
Solesa, Dragan;
Ivanis, Marko

Publication type:

Article

Investigation of NIR spectra pre-processing methods combined with multivariate regression for determination of moisture in powdered industrial egg.

Published in:

Acta Scientiarum: Technology, 2018, v. 40, n. 1, p. 1, doi. 10.4025/actascitechnol.v40i1.30133

By:

Shinji Watanabe, Lycio;
Renan Bovolent, Yuri;
Acquaro Junior, Vinicius Ricardo;
Fernandes Barbin, Douglas;
Bervelieri Madeira, Tiago;
Lucy Nixdorf, Suzana

Publication type:

Article

‘Architecture and Macaroni:’ Digesting knowledge through ingesting food.

Published in:

2016

By:

Hsieh, Lisa

Publication type:

Exhibition Review

Cereals market: a focus on Italian import and price volatility in a war period.

Published in:

Rivista Di Economia Agraria, 2023, v. 78, n. 3, p. 111, doi. 10.36253/rea-15044

By:

SOLAZZO, ROBERTO;
DEMARIA, FEDERICA;
PESCE, ALESSANDRA

Publication type:

Article

A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy).

Published in:

Foods, 2022, v. 11, n. 15, p. 2359, doi. 10.3390/foods11152359

By:

Preiti, Giovanni;
Calvi, Antonio;
Giuffrè, Angelo Maria;
Badagliacca, Giuseppe;
Virzì, Nino;
Bacchi, Monica

Publication type:

Article

Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 10, p. 5546, doi. 10.1002/fsn3.2514

By:

Kamali Rousta, Leila;
Pouya Ghandehari Yazdi, Amir;
Khorasani, Sepideh;
Tavakoli, Mohammad;
Ahmadi, Zahra;
Amini, Mahdi

Publication type:

Article

ARS-led Wheat Research Is "Al Dente!".

Published in:

Agricultural Research, 2017, v. 65, n. 9, p. 1

By:

Suszkiw, Jan

Publication type:

Article

The role of network creation and actor engagement in the adoption and diffusion of sustainable innovations in food value chains.

Published in:

Rivista Di Economia Agraria, 2016, v. 71, p. 78, doi. 10.13128/REA-18628

By:

Pancino, Barbara;
Pascucci, Stefano;
Blasi, Emanuele;
Ruini, Luca;
Ronchi, Cesare

Publication type:

Article

GLOBAL EVALUATION OF THE TURKISH PASTA INDUSTRY IN TERMS OF COMPETITIVENESS.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2024, v. 24, n. 1, p. 97

By:

BAYAV, Alamettin;
GÜL, Hülya

Publication type:

Article

A fuzzy rough network data envelopment analysis approach for evaluating the sustainability of supply chains: a case study in the pasta industry.

Published in:

Journal of Decision Systems, 2024, v. 33, n. 4, p. 787, doi. 10.1080/12460125.2023.2194125

By:

Sadeghi, Seyed Amir Hossein;
Farzipoor Saen, Reza;
Toloie Eshlaghy, Abbas;
Modiri, Mahmoud

Publication type:

Article

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.

Published in:

Molecules, 2022, v. 27, n. 23, p. 8616, doi. 10.3390/molecules27238616

By:

Gałkowska, Dorota;
Witczak, Teresa;
Pycia, Karolina

Publication type:

Article

COMPARING THE QUALITY CHARACTERISTICS OF DOUGH FROM WHEAT FLOURS DETERMINED BY ALVEOGRAPH.

Published in:

Journal of Hygienic Engineering & Design, 2023, v. 42, p. 25

By:

Shehaj, Alketa;
Morina, Ariola;
Shehaj, Mirvjen

Publication type:

Article

EFFECT OF SOY, MAZE AND EXTRUDED MAIZE FLOUR ADDITION ON PHYSICAL AND SENSORY CHARACTERISTICS OF PASTA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 277

By:

Ugarcic-Hardi, Z.;
Hackenberger, D.;
Subaric, D.;
Hardi, J.

Publication type:

Article

Effect of durum wheat semolina substitution with broad bean flour ( Vicia faba) on the Maccheronccini pasta quality.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 477, doi. 10.1007/s00217-015-2558-z

By:

Tazrart, Karima;
Zaidi, Farid;
Lamacchia, Carmen;
Haros, Monika

Publication type:

Article

Bir Gıda İşletmesinde Çok Kriterli Karar Verme Yöntemleri İle Tedarikçi Seçimi: Makarna Sanayi Örneği.

Published in:

Verimlilik Dergisi, 2025, v. 59, n. 2, p. 267, doi. 10.51551/verimlilik.1602408

By:

Ulu, Serkan;
Erden, Füsun

Publication type:

Article

Drying and rehydration of pasta.

Published in:

Drying Technology, 2017, v. 35, n. 16, p. 1919, doi. 10.1080/07373937.2017.1307220

By:

Ogawa, Takenobu;
Adachi, Shuji

Publication type:

Article

WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR.

Published in:

Food & Environment Safety, 2017, v. 16, n. 3, p. 167

By:

ROZHNO, Olexandr;
YURCHAK, Vira;
GOLIKOVA, Tatjana

Publication type:

Article

AZ IPAR 4.0 ÉS A DIGITALIZÁCIÓ LEGJOBB GYAKORLATAI A HAZAI ÉLELMISZERGAZDASÁGBAN.

Published in:

Vezetéstudomány / Budapest Management Review, 2020, v. 51, n. 6, p. 5, doi. 10.14267/VEZTUD.2020.06.02

By:

JUDIT, NAGY;
ZSÓFIA, JÁMBOR;
ANNA, FREUND

Publication type:

Article

CAP Reform and Price Transmission in the Italian Pasta Chain.

Published in:

Agribusiness, 2016, v. 32, n. 4, p. 482, doi. 10.1002/agr.21459

By:

Cacchiarelli, Luca;
Lass, Daniel;
Sorrentino, Alessandro

Publication type:

Article

Modeling and Thermo-Fluid Dynamic Simulation of a Fresh Pasta Pasteurization Process.

Published in:

International Journal of Food Engineering, 2013, v. 9, n. 3, p. 327, doi. 10.1515/ijfe-2013-0036

By:

Bottani, Eleonora;
Ferretti, Gino;
Manfredi, Michele;
Vignali, Giuseppe

Publication type:

Article

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking.

Published in:

Starch / Staerke, 2025, v. 77, n. 1, p. 1, doi. 10.1002/star.202400001

By:

Vu, Minh‐Tan;
Nguyen, Kim‐An Thi;
Pham, Mai‐Huong Thi;
Le, Hong‐Nhung Thi;
Nguyen, Ngoc‐Thanh;
Nguyen, Thanh‐Tung;
Pham, Thu‐Ha Thi;
Nguyen, Trung‐Duc;
Nguyen, Ngoc‐Tuan;
Nguyen, Phan‐Hang

Publication type:

Article

Beyond Profitability: Effects of Acquisitions on Technical Efficiency in the Italian Pasta Industry.

Published in:

Managerial & Decision Economics, 2002, v. 23, n. 7, p. 399, doi. 10.1002/mde.1088

By:

Benfratello, Luigi

Publication type:

Article

Breeding for improved gluten strength and yellow pigment content in winter durum wheat.

Published in:

Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2022, v. 59, n. 6, p. 16

By:

Vida, Gyula;
Szunics, László;
Veisz, Ottó;
Cséplő, Mónika

Publication type:

Article

Molecular breeding of durum wheat cultivars for pasta quality.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 1, p. 15, doi. 10.3920/QAS2017.1236

By:

Yıldırım, A.;
Sönmezoğlu, Ö. Ateş;
Sayaslan, A.;
Kandemir, N.;
Gökmen, S.

Publication type:

Article

Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production.

Published in:

2025

By:

Gómez, Manuel;
Braojos, Marina;
Fernández, Raúl;
Parle, Florencia

Publication type:

Literature Review

Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 3, p. 1639, doi. 10.3390/app15031639

By:

Baune, Marie-Christin;
Fanari, Fabio;
Lickert, Thomas;
Schilling, Frank;
Claret, Anna;
Guerrero, Luis;
Bindrich, Ute;
Heinz, Volker;
Terjung, Nino

Publication type:

Article

Foods.

Published in:: Africa Research Bulletin: Economic, Financial & Technical Series, 2008, v. 45, n. 9, p. 18005
Publication type:: Article

Utilization of Alternative Ingredients in the Development of Nutritious Pasta.

Published in:

Journal of Asian Regional Association for Home Economics, 2015, v. 22, n. 4, p. 151

By:

Virginia, Paul;
Pallavi, Singh;
Ajanta, Deepa

Publication type:

Article