Works matching DE "PASTA products"

Results: 485

谷物制品中脱氧雪腐镰刀菌烯醇污染状况及暴露风险评估.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 11, p. 26, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241221002

By:

商蕾;
范梦超;
吕俊庆;
齐志彩;
王育灿;
戚义东

Publication type:

Article

Maternal and child characteristics correlated with frequency of consuming ultra-processed food by children aged 6 to 24 months old.

Published in:

Brazilian Journal of Mother & Child Health (BJMCH) / Revista Brasileira de Saude Materno Infantil (RBSMI), 2022, v. 22, n. 2, p. 365, doi. 10.1590/1806-9304202200020010

By:

Martins Soares, Marcela;
Queiroz Ribeiro, Andreia;
Feliciano Pereira, Patrícia;
Castro Franceschini, Sylvia Carmo;
Amaral Araújo, Raquel Maria

Publication type:

Article

Water sorption kinetics of spaghetti at different temperatures.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 2, p. 135, doi. 10.1016/j.fbp.2010.04.004

By:

Ogawa, T.;
Kobayashi, T.;
Adachi, S.

Publication type:

Article

Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 813, doi. 10.1007/s00217-010-1222-x

By:

Dóka, O.;
Bicanic, D.;
Buijnsters, J. G.;
Spruijt, R.;
Luterotti, S.;
Végvári, Gy.

Publication type:

Article

Effect of transglutaminase on the quality of wheat-based pasta products.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 603

By:

Krisztina Takács;
Éva Gelencsér;
Elisabeth Kovács

Publication type:

Article

粒度对小麦粉品质影响的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 183, doi. 10.12161/j.issn.1005-6521.2020.22.030

By:

周文卓;
温纪平

Publication type:

Article

Exergy analysis of industrial pasta drying process.

Published in:

International Journal of Energy Research, 2006, v. 30, n. 15, p. 1323, doi. 10.1002/er.1227

By:

Ozgener, Leyla;
Ozgener, Onder

Publication type:

Article

Production of pasta from Moringa leaves _ oat _ wheat composite flour.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1724062

By:

Getachew, Marido;
Admassu, Habtamu;
Yildiz, Fatih

Publication type:

Article

Refinement of technology of macaroni products enriched with whortleberry.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 94

By:

Golikova, Tetiana;
Babich, Oksana

Publication type:

Article

Barley in the Production of Cereal-Based Products.

Published in:

Plants (2223-7747), 2022, v. 11, n. 24, p. 3519, doi. 10.3390/plants11243519

By:

Lukinac, Jasmina;
Jukić, Marko

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

PROFITABILITY OF PRODUCTION OF PASTA FROM SPELT FLOUR.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2013, v. 60, n. 2, p. 265

By:

Vukoje, Veljko;
Psodorov, Đorđe;
Živković, Jasmina

Publication type:

Article

Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making.

Published in:

Journal of Chemistry, 2019, p. 1, doi. 10.1155/2019/4385045

By:

Bustos, Mariela C.;
Ramos, María Isabel;
Pérez, Gabriela T.;
León, Alberto E.

Publication type:

Article

Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products.

Published in:

Journal of Applied & Natural Science, 2021, v. 13, p. 179, doi. 10.31018/jans.v13iSI.2825

By:

Ilamaran, M.;
Sarojinibharathi, R.;
Selvi, J.

Publication type:

Article

Blaschkoid pityriasis versicolor.

Published in:

2010

By:

Cheng Tan;
Wen-Yuan Zhu;
Zhong-Sheng Min

Publication type:

Letter

Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, p. 47, doi. 10.1111/j.1365-2621.2006.01313.x

By:

Samaan, Jihad;
El-Khayat, Ghassan H.;
Manthey, Frank A.;
Fuller, Mick P.;
Brennan, Charles S.

Publication type:

Article

Textural characterisation of lasagna made from organic whole wheat.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, p. 63, doi. 10.1111/j.1365-2621.2006.01382.x

By:

Olivera, Daniela F.;
Salvadori, Viviana O.

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

Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 2, p. 191, doi. 10.1046/j.0950-5423.2003.00764.x

By:

Singh, Sukhcharn;
Raina, Charanjit Singh;
Bawa, Amrincler Singh;
Saxena, Dharmesh Chancira

Publication type:

Article

Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy.

Published in:

Chemical Industry / Hemijska Industrija, 2015, v. 69, n. 1, p. 59, doi. 10.2298/HEMIND131030019F

By:

Filipović, Jelena S.;
Miladinović, Zoran P.;
Pezo, Lato L.;
Filipović, Nada K.;
Filipović, Vladimir S.;
Jevtić-Vukmirović, Aleksandra S.

Publication type:

Article

Transfer of Soft Kernel Texture from Triticum aestivum to Durum Wheat, Triticum turgidum ssp. durum.

Published in:

Crop Science, 2011, v. 51, n. 1, p. 114, doi. 10.2135/cropsci2010.05.0306

By:

Morris, Craig F.;
Simeone, Marco C.;
King, G. E.;
Lafiandra, Domenico

Publication type:

Article

Evaluation of Spring Wheat Quality Traits and Genotypes for Production of Cantonese Asian Noodles.

Published in:

Crop Science, 2003, v. 43, n. 4, p. 1313, doi. 10.2135/cropsci2003.1313

By:

Davies, John;
Berzonsky, William A.

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

QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat.

Published in:

Theoretical & Applied Genetics, 2008, v. 117, n. 8, p. 1361, doi. 10.1007/s00122-008-0869-1

By:

Zhang, W.;
Chao, S.;
Manthey, F.;
Chicaiza, O.;
Brevis, J. C.;
Echenique, V.;
Dubcovsky, J.

Publication type:

Article

β-glucans: ex vivo inflammatory and oxidative stress results after pasta intake.

Published in:

Immunity & Ageing, 2016, v. 13, p. 1, doi. 10.1186/s12979-016-0068-x

By:

Barera, Annalisa;
Buscemi, Silvio;
Monastero, Roberto;
Caruso, Calogero;
Caldarella, Rosalia;
Ciaccio, Marcello;
Vasto, Sonya

Publication type:

Article

Factibilidad tecnológica de incorporar germen desgrasado de maíz en la elaboración de pasta corta.

Published in:

Anales Venezolanos de Nutrición, 2009, v. 22, n. 1, p. 25

By:

Torres, Alexia;
Rodríguez, María;
Guerra, Marisa;
Granito, Marisela

Publication type:

Article

Applicability of the European Environmental Footprint (EF) methodology in Southern Mediterranean countries—learnings and recommendations for enabling EF-compliant studies in regions outside of Europe.

Published in:

International Journal of Life Cycle Assessment, 2020, v. 25, n. 12, p. 2407, doi. 10.1007/s11367-019-01681-z

By:

Golsteijn, Laura;
Vieira, Marisa

Publication type:

Article

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments.

Published in:

Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 8, p. 787, doi. 10.1080/10408390903001693

By:

Fuad, Tina;
Prabhasankar, P.

Publication type:

Article

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions.

Published in:

Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 5, p. 465, doi. 10.1080/10408390802437154

By:

de Noni, Ivano;
Pagani, Maria A.

Publication type:

Article

A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products.

Published in:

2005

By:

Arvanitoyannis, Ioannis S.;
Traikou, Athina

Publication type:

journal 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

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties.

Published in:

Cereal Chemistry, 2015, v. 92, n. 6, p. 617, doi. 10.1094/CCHEM-03-15-0038-R

By:

Steglich, Thomas;
Bernin, Diana;
Moldin, Annelie;
Topgaard, Daniel;
Langton, Maud

Publication type:

Article

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

Nutritional and Quality Traits of Pasta Made from SSIIa Null High-Amylose Durum Wheat.

Published in:

Cereal Chemistry, 2015, v. 92, n. 4, p. 395, doi. 10.1094/CCHEM-12-14-0246-R

By:

Hogg, Andrew C.;
Martin, John M.;
Manthey, Frank A.;
Giroux, Michael J.

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

Effect of Cooking on Lignans Content in Whole-Grain Pasta Made with Different Cereals and Other Seeds.

Published in:

Cereal Chemistry, 2013, v. 90, n. 2, p. 169, doi. 10.1094/CCHEM-05-12-0065-N

By:

Durazzo, Alessandra;
Azzini, Elena;
Turfani, Valeria;
Polito, Angela;
Maiani, Giuseppe;
Carcea, Marina

Publication type:

Article

C-Glycosylflavone and Lignan Diglucoside Contents of Commercial, Regular, and Whole-Wheat Spaghetti.

Published in:

Cereal Chemistry, 2011, v. 88, n. 4, p. 338, doi. 10.1094/CCHEM-01-10-0010

By:

Hirawan, Rhanissa;
Beta, Trust

Publication type:

Article

A Fast, Simple, and Reliable Method to Predict Pasta Yellowness.

Published in:

Cereal Chemistry, 2011, v. 88, n. 3, p. 264, doi. 10.1094/CCHEM-12-10-0173

By:

Fu, B. X.;
Schlichting, L.;
Pozniak, C. J.;
Singh, A. K.

Publication type:

Article

تقييم جودة تعبئة انواع المعكرونة والشعرية المتوافرة في الاسواق المحلية.

Published in:

Journal of the College Of Basic Education, 2024, v. 30, n. 125, p. 251

By:

محمد عبد الرزاق ا
ندى حسن عبد علي;
ريا امير عليوي

Publication type:

Article

Detection of grain yield QTLs in the durum population Lahn/Cham1 tested in contrasting environments.

Published in:

Turkish Journal of Biology, 2021, v. 45, n. 1, p. 65, doi. 10.3906/biy-2008-41

By:

FAROUK, Issame;
ALSALEH, Ahmad;
MOTOWAJ, Jihan;
GABOUN, Fatima;
BELKADI, Bouchra;
FILALI MALTOUF, Abdelkarim;
KEHEL, Zakaria;
ELOUAFI, Ismahane;
NSARELLAH, Nasserelhaq;
NACHIT, M. Miloudi

Publication type:

Article

EFFECT OF SELECTED PARAMETERS ON SECTIONAL EXPANSION INDEX AND BULK DENSITY DURING THE EXTRUSION OF CHICKPEA INSTANT SEMOLINA.

Published in:

Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 79, doi. 10.15673/fst.v15i2.2107

By:

Angelova, T.;
Goranova, Zh.;
Petrova, T.;
Penov, N.

Publication type:

Article

BLACK CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA.

Published in:

Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 125, doi. 10.15673/fst.v14i1.1649

By:

Koshak, Z.;
Pokrashinskaya, A.

Publication type:

Article

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2018, v. 71, n. 1, p. 8423, doi. 10.15446/rfna.v71n1.66210

By:

Wahanik, Adriana Lucia;
Neri-Numa, Iramaia Angélica;
Pastore, Glaucia Maria;
Yoon Kil Chang;
Silva Clerici, Maria Teresa Pedrosa

Publication type:

Article

添加红薯叶对复合面条性能的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 190, doi. 10.16429/j.1009-7848.2022.08.021

By:

张迎敏;
任广跃;
段续;
李琳琳;
樊小静;
王兆凯

Publication type:

Article

The relation between involvement and Brand loyalty A case study of macaroni and pasta products.

Published in:

2014

By:

Mashayekhi, Masoud;
Khodabakhsh, Fatemeh

Publication type:

Case Study

تاثیر سبوس با میزان اسید فیتیک کاهش یافته به روش تلفیقی آسیاب/اتوکلاو/ آون بر خواص رئولویکی و فاکتورهای پخت پاستای فرمی سدانو.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 134, p. 149, doi. 10.22034/FSCT.20.134.149

By:

سمانه گل محمدي;
مریم میزانی;
امین سید یعقوبی

Publication type:

Article

An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 4, p. 397, doi. 10.1017/S0022029912000313

By:

Niro, Serena;
Fratianni, Alessandra;
Mignogna, Rossella;
Tremonte, Patrizio;
Sorrentino, Elena;
Panfili, Gianfranco

Publication type:

Article