Works about PASTA products

Results: 487

Testing Spaghetti's Strength, or lots of Pastabilities.

Published in:

2000

By:

McDuffie Jr., Thomas E.

Publication type:

Science Experiment

Bound water is a quality discriminant of dried egg-pasta.

Published in:

Journal of Thermal Analysis & Calorimetry, 2008, v. 91, n. 1, p. 47, doi. 10.1007/s10973-007-8383-2

By:

Materazzi, S.;
Maccari, G.;
de Angelis Curtis, S.;
Aquili, S.;
Ruggieri, P.

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

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

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

影响冷冻面团因素及其品质改良研究进展.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 320, doi. 10.13982/j.mfst.1673-9078.2022.10.1383

By:

张娜;
武娜;
杨杨;
范婧;
任丽琨;
贺殷媛;
边鑫;
陈凤莲;
刘晓飞;
俞德慧;
刘琳琳;
郭晓雪

Publication type:

Article

Influence of salt up take and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 140

By:

Licitra, G.;
Caccamo, M.;
Marino, G.;
Tumino, G.;
Farina, G.

Publication type:

Article

Utilization of Foods Rich in Vitamin D as Nutritional Supplements in Pasta Products and the Biological Impact on Obese Rats.

Published in:

Alexandria Science Exchange Journal, 2023, v. 44, n. 4, p. 713, doi. 10.21608/asejaiqjsae.2023.330790

By:

El-wardany, Neveen A.;
El-Agizy, Sabry A. M.;
Hassan, Salma M. M.;
Abd El-Lahot, Mina S.

Publication type:

Article

INVESTIGATION OF THE EFFECT OF CHEMICAL MODIFICATION ON SOME QUALITY CHARACTERISTICS OF STARCH EXTRACTED FROM ACHA (Digitaria exilis) AND ITS NOODLES MAKING POTENTIAL.

Published in:

Food & Environment Safety, 2023, v. 22, n. 3, p. 218, doi. 10.4316/fens.2023.020

By:

SOBOWALE, Sunday;
OLATIDOYE, Olawale;
EWUOSO, L.;
ANIMASHAUN, Habibat

Publication type:

Article

ENRICHMENT OF PASTA PRODUCTS USING BEETROOT.

Published in:

Food & Environment Safety, 2017, v. 16, n. 4, p. 209

By:

SIPOS, Péter;
HORVÁTH, Márta;
ADÁCSI, Cintia;
HORVÁTH, Brigitta;
BABKA, Beáta;
GYŐRI, Zoltán

Publication type:

Article

Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients.

Published in:

Scientific Reports, 2025, v. 15, n. 1, p. 1, doi. 10.1038/s41598-025-06516-6

By:

Hussein, Ahmed M.S.;
Mostafa, Sayed;
Shedeed, Naglaa A.;
Kamil, Mohie M.;
Mostafa, Mona Y.;
Hegazy, Nefisa A.

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

Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made 'Pasta Filata' Kashkaval cheese curds.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 447, doi. 10.1111/1471-0307.12601

By:

Samelis, John;
Kakouri, Athanasia;
Kondyli, Efthymia;
Pappa, Eleni C

Publication type:

Article

Oaxaca cheese: Manufacture process and physicochemical characteristics.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 535, doi. 10.1111/j.1471-0307.2009.00533.x

By:

DE OCA-FLORES, ERIC M.;
CASTELÁN-ORTEGA, OCTAVIO A.;
ESTRADA-FLORES, JULIETA G.;
ESPINOZA-ORTEGA, ANGÉLICA

Publication type:

Article

Glycaemic response to pasta from three different wheat varieties in individuals with type 2 diabetes.

Published in:

Diabetes, Obesity & Metabolism, 2025, v. 27, n. 2, p. 1014, doi. 10.1111/dom.16082

By:

Dicembrini, Ilaria;
Cavallo, Giuseppe;
Ranaldi, Francesco;
Scoccimarro, Daniele;
Caiulo, Chiara;
Silverii, Giovanni A.;
Iovino, Paolo;
Magi, Camilla E.;
Bonaccorsi, Guglielmo;
Rasero, Laura;
Mannucci, Edoardo

Publication type:

Article

Blaschkoid pityriasis versicolor.

Published in:

2010

By:

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

Publication type:

Letter

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

DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 397, doi. 10.15237/gida.GD19140

By:

Levent, Hacer;
Koyuncu, Mehmet;
Bilgiçli, Nermin;
Adıgüzel, Emre;
Dedeoğlu, Mustafa

Publication type:

Article

GELENEKSEL GIDALARDAN DARTI'NIN ÜRETİM YÖNTEMİ VE BAZI ÖZELLİKLERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 733, doi. 10.15237/gida.GD19024

By:

Cumhur, Öznur

Publication type:

Article

TÜRKİYE'DE ÜRETİLEN MAKARNALARIN BAZI KİMYASAL BİLEŞİMLERİNİN ve PİŞME KALİTELERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 33

By:

Köten, Mehinet;
Ünsal, Sabri;
Atlı, Ayhan

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

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 910, doi. 10.1002/jsfa.4264

By:

Alamprese, Cristina;
Casiraghi, Ernestina;
Rossi, Margherita

Publication type:

Article

Spaghetti cooking quality of waxy and non-waxy durum wheats and blends.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 2, p. 190, doi. 10.1002/jsfa.1633

By:

Linda A Grant;
Douglas C Doehlert;
Michael S McMullen;
Nathalie Vignaux

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

Potential of grape byproducts as functional ingredients in baked goods and pasta.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 5, p. 2473, doi. 10.1111/1541-4337.12597

By:

Iuga, Mădălina;
Mironeasa, Silvia

Publication type:

Article

Application of extrusion technology in plant food processing byproducts: An overview.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 1, p. 218, doi. 10.1111/1541-4337.12514

By:

Leonard, William;
Zhang, Pangzhen;
Ying, Danyang;
Fang, Zhongxiang

Publication type:

Article

A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 4, p. 685, doi. 10.1111/1541-4337.12207

By:

Mercier, Samuel;
Moresoli, Christine;
Mondor, Martin;
Villeneuve, Sébastien;
Marcos, Bernard

Publication type:

Article

Rheological properties of whole wheat and whole triticale flour blends for pasta production.

Published in:

Agronomy Research, 2015, v. 13, n. 4, p. 948

By:

Kalnina, S.;
Rakcejeva, T.;
Kunkulberga, D.;
Galoburda, R.

Publication type:

Article

Restaurant Review: The Golden Spiral: A Significant Addition to the Downtown Restaurant Scene.

Published in:

Mathematical Intelligencer, 2020, v. 42, n. 1, p. 89, doi. 10.1007/s00283-019-09927-2

By:

Sheldon, Jane P.

Publication type:

Article

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 404, doi. 10.3390/fermentation10080404

By:

Kalit, Samir;
Dolenčić Špehar, Iva;
Rako, Ante;
Bendelja Ljoljić, Darija;
Kirdar, Seval Sevgi;
Tudor Kalit, Milna

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

The Effect Of Various Dosages of Poly-Cereal Raw Materials on The Drying Speed and Quality of Cooked Pasta During Storage.

Published in:

Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 462, doi. 10.12944/CRNFSJ.8.2.11

By:

OSPANOV, ABDYMANAP A.;
MUSLIMOV, NURZHAN ZH.;
TIMURBEKOVA, AIGUL K.;
MAMAYEVA, LAURA A.;
JUMABEKOVA, GULNARA B.

Publication type:

Article

Development and Nutritional Evaluation of Multigrain Gluten Free Cookies and Pasta Products.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 842, doi. 10.12944/CRNFSJ.7.3.23

By:

VIRK, RADHIKA, AMREEN;
KAUR, MANPREET;
THAKUR, PRIYANKA;
CHAUHAN, DIVYA;
UL EAIN HYDER RIZVI, QURAT;
JAN, SUMAIRA;
KUMAR, KRISHAN

Publication type:

Article

COVID-19 impact on wheat market in Bulgaria and Black Sea Region.

Published in:

Bulgarian Journal of Agricultural Economics & Management / Ikonomika i Upravlenie na Selskoto Stopanstvo, 2020, v. 65, n. 4, p. 58

By:

Milenkova, Doriana

Publication type:

Article

Risk Assessment of Polycyclic Aromatic Hydrocarbons in Pasta Products Consumed in Nigeria.

Published in:

Iranian Journal of Toxicology, 2019, v. 13, n. 1, p. 19, doi. 10.32598/ijt.13.1.572.1

By:

Ihedioha, Janefrances Ngozi;
Okali, Emmanuel Egwu;
Ekere, Nwachukwu Romanus;
Ezeofor, Chidinma Christiana

Publication type:

Article

Production of pasta from Moringa leaves <sup>_</sup> oat <sup>_</sup> 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

IN GEOGRAPHY.

Published in:: Journal of Education, 1889, v. 30, n. 15, p. 245
Publication type:: Article

OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 241, doi. 10.6066/jtip.2015.26.2.241

By:

Purnomo, Eko Hari;
Purwani, Endang Yuli;
Sulistyawati, Dan Tri Wahyu

Publication type:

Article

PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 808

By:

CIMINI, A.;
MORESI, M.

Publication type:

Article

CHARACTERIZATION OF PASTA WITH THE ADDITION OF CICER ARIETINUM AND SALVIA HISPANICA FLOURS ON QUALITY AND ANTIOXIDANT PARAMETERS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 3, p. 626

By:

COTA-GASTÉLUM, A. G.;
SALAZAR-GARCÍA, M. G.;
ESPINOZA-LÓPEZ, A.;
PEREZ-PEREZ, L. M.;
CINCO-MOROYOQUI, F. J.;
MARTÍNEZ-CRUZ, O.;
WONG-CORRAL, F. J.;
DEL-TORO-SÁNCHEZ, C. L.

Publication type:

Article

OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOUR.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 226

By:

DIB, A.;
WÓJTOWICZ, A.;
BENATALLAH, L.;
ZIDOUNE, M. N.;
MITRUS, M.;
SUJAK, A.

Publication type:

Article

DEVELOPMENT OF MAILLARD REACTION IN PASTA DRIED BY MICROWAVES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 183

By:

DE PILLI, T.;
GIULIANI, R.;
DEROSSI, A.;
SEVERINI, C.

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

POTENTIAL ALLERGENS IN DURUM WHEAT SEMOLINA AND PASTA: FATE DURING COOKING AND DIGESTION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 151

By:

Simonato, B.;
Pasini, G.;
De Zorzi, M.;
Vegro, M.;
Curioni, A.

Publication type:

Article

ELECTROCHEMICAL METHOD FOR THE EVALUATION OF THE NUMBER OF EGGS IN EGG PASTA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 321

By:

Cosio, M. S.;
Buratti, S.;
Mannino, S.

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

DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 6, doi. 10.15587/1729-4061.2022.265790

By:

Kabylda, Anar;
Serikbay, Guljanat;
Myktabaeva, Manshuk;
Atanov, Sabyrjan;
Muslimov, Nurzhan;
Tultabayev, Mukhtar

Publication type:

Article

DEVELOPMENT OF TECHNOLOGY FOR MACARONI PRODUCTS BASED ON FLOUR OF GRAIN CROPS AND ION-ZONED WATER.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 109, n. 11, p. 51, doi. 10.15587/1729-4061.2021.225001

By:

Baiysbayeva, Meruyet;
Iskakova, Galiya;
Izembayeva, Assel;
Batyrbayeva, Nurgul;
Dikhanbayeva, Fatima;
Daribayeva, Gulnur

Publication type:

Article

PREPARATION OF TRITICALE FLOUR BY ION-OZONE TREATMENT FOR PASTA QUALITY IMPROVEMENT.

Published in:

Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 64, doi. 10.15587/1729-4061.2019.174805

By:

Daribayeva, G.;
Magomedov, G .;
Iztaev, B.;
Zhexenbay, N.;
Tyussyupova, B.

Publication type:

Article