Works about PASTA products
Results: 476
Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 4, p. 2189, doi. 10.3390/app15042189
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- Article
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 Salts on the Water Sorption Kinetics of Dried Pasta.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 2, p. 249, doi. 10.1271/bbb.120639
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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
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
Water sorption kinetics of spaghetti at different temperatures.
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- 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
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- Article
The growing popularity of low-carb cereal-based products: the lay of the land.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 455, doi. 10.1007/s00217-023-04399-3
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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
Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat.
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- Plant Foods for Human Nutrition, 2010, v. 65, n. 4, p. 339, doi. 10.1007/s11130-010-0194-0
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- Article
The Effect Of Various Dosages of Poly-Cereal Raw Materials on The Drying Speed and Quality of Cooked Pasta During Storage.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 462, doi. 10.12944/CRNFSJ.8.2.11
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- Article
Development and Nutritional Evaluation of Multigrain Gluten Free Cookies and Pasta Products.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 842, doi. 10.12944/CRNFSJ.7.3.23
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- Publication type:
- Article
EFFECT OF SELECTED PARAMETERS ON SECTIONAL EXPANSION INDEX AND BULK DENSITY DURING THE EXTRUSION OF CHICKPEA INSTANT SEMOLINA.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 79, doi. 10.15673/fst.v15i2.2107
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- Publication type:
- Article
BLACK CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 125, doi. 10.15673/fst.v14i1.1649
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- Article
Influence of salt up take and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese.
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- Journal of Animal Science, 2006, v. 84, p. 140
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- Article
Thermic and Glycemic Responses to Bread and Pasta Meals With and Without Prior Low-Intensity Exercise.
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- International Journal of Sport Nutrition & Exercise Metabolism, 2007, v. 17, n. 1, p. 1, doi. 10.1123/ijsnem.17.1.1
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- Article
OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 241, doi. 10.6066/jtip.2015.26.2.241
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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
THE AMINO ACID COMPOSITION OF UNCONVENTIONAL POLY-CEREAL FLOUR FOR PASTA.
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- Periódico Tchê Química, 2020, v. 17, n. 34, p. 1012, doi. 10.52571/ptq.v17.n34.2020.1043_p34_pgs_1012_1025.pdf
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- Article
The Effects of Macaroni Wastes and Steam-Flaked Barley Feeding in Transition Period on Health and Lactation Performance of Holstein Cows.
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- Iranian Journal of Applied Animal Science, 2013, v. 3, n. 2, p. 229
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- Article
COELIAC DISEASE.
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- West London Medical Journal, 2010, v. 2, n. 1, p. 31
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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
The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs.
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- Sustainability (2071-1050), 2020, v. 12, n. 7, p. 2705, doi. 10.3390/su12072705
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- Article
Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients.
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- Sustainability (2071-1050), 2020, v. 12, n. 6, p. 2235, doi. 10.3390/su12062235
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- Article
Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology.
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- Sustainability (2071-1050), 2017, v. 9, n. 6, p. 885, doi. 10.3390/su9060885
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- Article
Did the Pasta Boys play it too loud? Some Thoughts on the Pasta Cartel Decision of the Italian Competition Authority.
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- European Food & Feed Law Review, 2010, v. 5, n. 5, p. 281
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- Article
Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
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- PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227942
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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
A Structural Break Cartel Screen for Dating and Detecting Collusion.
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- Review of Industrial Organization, 2019, v. 54, n. 3, p. 543, doi. 10.1007/s11151-018-9649-5
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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
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 588, doi. 10.1177/1082013219854563
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- Publication type:
- Article
Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.
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- Food Science & Technology International, 2019, v. 25, n. 5, p. 414, doi. 10.1177/1082013219828269
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- Article
Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 309, doi. 10.1177/1082013217750683
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- Article
Withdrawn. Glycemic response to ingested Dreamfields pasta compared with traditional pasta.
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- 2011
- Publication type:
- corrected article
Novel Soy Germ Pasta Improves Endothelial Function, Blood Pressure, and Oxidative Stress in Patients With Type 2 Diabetes.
- Published in:
- Diabetes Care, 2011, v. 34, n. 9, p. 1946, doi. 10.2337/dc11-0495
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- Publication type:
- Article
Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars.
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- International Journal of Food Engineering, 2016, v. 12, n. 7, p. 701, doi. 10.1515/ijfe-2016-0103
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- Article
Role of Glass-Transition on Fluid Transport in Porous Food Materials.
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- International Journal of Food Engineering, 2008, v. 4, n. 7, p. 1, doi. 10.2202/1556-3758.1526
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- Publication type:
- 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
Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta.
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- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 9, p. 827, doi. 10.1007/s11746-008-1271-5
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- Publication type:
- Article
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis.
- Published in:
- Starch / Staerke, 2024, v. 76, n. 1/2, p. 1, doi. 10.1002/star.202200222
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- Article
A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response.
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- Starch / Staerke, 2023, v. 75, n. 9/10, p. 1, doi. 10.1002/star.202200291
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- Article
Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni.
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- Starch / Staerke, 2021, v. 73, n. 3/4, p. 1, doi. 10.1002/star.202000003
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- Article
Morphological, Thermal, and Rheological Properties of Starch from Potatoes Grown in Mexico.
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- Starch / Staerke, 2021, v. 73, n. 1/2, p. 1, doi. 10.1002/star.202000049
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- Article
Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900320
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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
The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta.
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- Starch / Staerke, 2013, v. 65, n. 7/8, p. 645, doi. 10.1002/star.201200212
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- Article
Structure of Cooked Spaghetti of Durum and Bread Wheats.
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- Starch / Staerke, 2003, v. 55, n. 12, p. 546, doi. 10.1002/star.200300187
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- Article
Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials.
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- Beverages, 2024, v. 10, n. 1, p. 2, doi. 10.3390/beverages10010002
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- Article
Drying and rehydration of pasta.
- Published in:
- Drying Technology, 2017, v. 35, n. 16, p. 1919, doi. 10.1080/07373937.2017.1307220
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- Article