Works matching DE "SEMOLINA"

Results: 230

Novel Active Films with Semolina and Jatoba (Hymenaea courbaril L.): Preparation, Properties, and Sustainability Aspects.

Published in:

Foods, 2025, v. 14, n. 13, p. 2391, doi. 10.3390/foods14132391

By:

Grisi, Cristiani Viegas Brandão;
Silva, Flávia Cosmo Guedes da;
Silva, Rita de Cassia Andrade;
Silva, Rene Pinto da;
Silva, Fábio Anderson Pereira da;
Cordeiro, Angela Maria Tribuzy de Magalhães

Publication type:

Article

Влияние на употребата на турболизатор върху енергийната ефективност и някои процесни характеристики при едношнеково екструдиране на грис от зелен грах.

Published in:

Journal of Mountain Agriculture on the Balkans (JMAB), 2025, v. 28, n. 1, p. 565

By:

Чалъмов, Януш;
Душкова, Мария;
Симитчиев, Апостол

Publication type:

Article

Effect of planting distances on yield and quality of cassava cultivars and production of pasta from mixture of cassava flour and soft wheat flour.

Published in:

Egyptian Journal of Agronomy, 2025, v. 47, n. 2, p. 313, doi. 10.21608/agro.2025.353622.1616

By:

Hussein, Ahmed M. S.;
Hasan, Shimaa Kh. H.;
Marzouk, Neama M.

Publication type:

Article

Dust explosion in Turkey.

Published in:

Loss Prevention Bulletin, 2018, n. 260, p. 15

By:

Mercan, Burcu

Publication type:

Article

Effects of UVG treatment on re-milled semolina dough and data -- driven analysis of leavening process.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 31, doi. 10.1016/j.fbp.2019.10.009

By:

Campagna, R.;
Romano, A.;
Raiola, A.;
Masi, P.;
ToraIdo, G.;
Cavella, S.

Publication type:

Article

Evaluation of the Fermentation Dynamics of Commercial Baker's Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010002

By:

Alfonzo, Antonio;
Gaglio, Raimondo;
Barbera, Marcella;
Francesca, Nicola;
Moschetti, Giancarlo;
Settanni, Luca

Publication type:

Article

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina.

Published in:

Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030061

By:

Gaglio, Raimondo;
Alfonzo, Antonio;
Polizzotto, Noemi;
Corona, Onofrio;
Francesca, Nicola;
Russo, Giuseppe;
Moschetti, Giancarlo;
Settanni, Luca

Publication type:

Article

Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use of Pleurotus eryngii : Focus on Antioxidant and Anti-Inflammatory Properties.

Published in:

Antioxidants, 2025, v. 14, n. 5, p. 550, doi. 10.3390/antiox14050550

By:

Caponio, Giusy Rita;
Difonzo, Graziana;
Troilo, Marica;
Marcotuli, Ilaria;
Gadaleta, Agata;
Tamma, Grazia;
Gargano, Maria Letizia;
Cirlincione, Fortunato

Publication type:

Article

QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION.

Published in:

Food & Environment Safety, 2017, v. 16, n. 4, p. 196

By:

BORUK, Sergiy;
WINKLER, Igor;
ROMANOVSKA, Olga;
GERYCH, Olga

Publication type:

Article

Recipe development for production of a Turkish dessert, cheese halva.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 581, doi. 10.1111/j.1471-0307.2010.00611.x

By:

Güven, Selma;
Demir, Hülya

Publication type:

Article

INFLUENCE OF OAT FLOUR ON PASTING PROPERTIES OF FLOUR BLENDS, COOKING QUALITY AND SENSORY ATTRIBUTES OF VERMICELLI.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 70, doi. 10.35219/foodtechnology.2020.2.05

By:

PAHWA, AKANKSHA;
KHAMRUI, KAUSHIK;
PRASAD, WRITDHAMA

Publication type:

Article

MATHEMATICAL MODELLING OF PASTA DOUGH DYNAMIC VISCOSITY, THERMAL CONDUCTIVITY AND DIFFUSIVITY.

Published in:

By:

SIMION, ANDREI IONUȚ;
GRIGORAȘ, CRISTINA-GABRIELA;
MOROI, ALINA;
VARTOLOMEI, NICOLETA

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

From raw material to dish: pasta quality step by step.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2579, doi. 10.1002/jsfa.7176

By:

Sicignano, Angelo;
Di Monaco, Rossella;
Masi, Paolo;
Cavella, Silvana

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

Wheat ( Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 4, p. 427, doi. 10.1111/1541-4337.12018

By:

Pauly, Anneleen;
Pareyt, Bram;
Fierens, Ellen;
Delcour, Jan A.

Publication type:

Article

Use of Brewers' Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 123, doi. 10.3390/fermentation9020123

By:

Lalić, Anita;
Karlović, Andrea;
Marić, Marina

Publication type:

Article

Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040210

By:

Chávez de la Vega, María Isabel;
Alatorre-Santamaría, Sergio;
Gómez-Ruiz, Lorena;
García-Garibay, Mariano;
Guzmán-Rodríguez, Francisco;
Guillermo González-Olivares, Luis;
Elizabeth Cruz-Guerrero, Alma;
Mariana Rodríguez-Serrano, Gabriela

Publication type:

Article

Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030143

By:

Gaglio, Raimondo;
Alfonzo, Antonio;
Polizzotto, Noemi;
Corona, Onofrio;
Francesca, Nicola;
Russo, Giuseppe;
Moschetti, Giancarlo;
Settanni, Luca

Publication type:

Article

Effect of the quantity of cocoa shells and moisture content on sorption characteristics of extrudates from corn semolina.

Published in:

Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 143

By:

Toshkov, Nesho;
Simitchiev, Apostol;
Nenov, Ventsislav;
Panchev, Ivan

Publication type:

Article

吸风量对不同性质物料清粉效果的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 88, doi. 10.12161/j.issn.1005-6521.2025.01.012

By:

王法玺;
王凤成;
齐兵建;
吴贵鑫;
张保伟;
高奡翔

Publication type:

Article

Efecto de la Molienda de Trigo Harinero (Triticum aestivum L.) y Trigo Duro (Triticum durum Desf.) sobre la Germinación de Teliosporas de Tilletia indica Mitra.

Published in:

Revista Mexicana de Fitopatología, 2005, v. 23, n. 2, p. 119

By:

Robles-Sosa, Sara Delia;
Bautista-Peña, Roberto Javier;
Fuentes-Dávila, Guillermo

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

CHARACTERIZATION OF SEMOLINA BIOPOLYMER FILMS ENRICHED WITH ZINC OXIDE NANO RODS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 2, p. 195

By:

JAFARZADEH, SHIMA;
ARIFFIN, FAZILAH;
MAHMUD, SHAHROM;
ALIAS, ABD. KARIM;
NAJAFI, ALI;
AHMAD, MEHRAJ

Publication type:

Article

QUALITY MAINTENANCE PERFORMANCE AND RESISTANCE TO TRIBOLIUM CASTANEUM AND PLODIA INTERPUNCTELLA.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 4, p. 461
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

Optimization of Gluten- Free Semolina Dessert (Revani) Formulation Including Different Flours: Response Surface Methodology.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2024, v. 14, n. 1, p. 244, doi. 10.21597/jist.1329587

By:

KAVRUT, Enes;
YURT, Bayram

Publication type:

Article

Suitability of Semolina, Cracked Wheat and Cracked Maize as Feeding Commodities for Tribolium castaneum (Herbst; Coleoptera: Tenebrionidae).

Published in:

Insects (2075-4450), 2020, v. 11, n. 2, p. 99, doi. 10.3390/insects11020099

By:

Skourti, Anna;
Kavallieratos, Nickolas G.;
Papanikolaou, Nikos E.

Publication type:

Article

Influence of onion skin powder on nutritional and quality attributes of wheat pasta.

Published in:

PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227942

By:

Michalak-Majewska, Monika;
Teterycz, Dorota;
Muszyński, Siemowit;
Radzki, Wojciech;
Sykut-Domańska, Emilia

Publication type:

Article

Antifungal Activities of Boswellia carterii Resin on Fungal Strains Producing of Mycotoxins Isolated from Semolina Samples and Their Derivatives by Thin Layer Chromatography Method and Elisa Technique.

Published in:

Phytothérapie, 2022, v. 20, n. 1, p. 29, doi. 10.3166/phyto-2021-0257

By:

Slimani, A.;
Nahal, B. N.;
Seddiki, D.;
Belghit, M. S.

Publication type:

Article

Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation.

Published in:

Food Technology & Biotechnology, 2009, v. 47, n. 1, p. 83

By:

Nikolić, Svetlana;
Mojović, Ljiljana;
Pejin, Dušanka;
Rakin, Marica;
Vučurovič, Vesna

Publication type:

Article

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 99, doi. 10.1080/15428052.2021.1888836

By:

Shukla, Viral;
Carlos-Martínez, Alberto;
Li, Yao Olive;
Davidov-Pardo, Gabriel

Publication type:

Article

Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content.

Published in:

European Food Research & Technology, 2023, v. 249, n. 7, p. 1785, doi. 10.1007/s00217-023-04253-6

By:

Unsal-Canay, Ferda;
Sanal, Turgay;
Koksel, Hamit

Publication type:

Article

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design.

Published in:

European Food Research & Technology, 2018, v. 244, n. 2, p. 345, doi. 10.1007/s00217-017-2960-9

By:

Bourekoua, Hayat;
Różyło, Renata;
Benatallah, Leila;
Wójtowicz, Agnieszka;
Łysiak, Grzegorz;
Zidoune, Mohammed Nasreddine;
Sujak, Agnieszka

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

Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 333, doi. 10.1007/s00217-013-2117-4

By:

Marti, Alessandra;
D'Egidio, Maria;
Dreisoerner, Jens;
Seetharaman, Koushik;
Pagani, Maria

Publication type:

Article

Durum Wheat Dough Torque Measurements: Characterization and Study of the Mixing Process Parameters as a Function of Water and Salt Amounts.

Published in:

CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 205, doi. 10.3303/CET2187035

By:

Fanari, Fabio;
Naue, Ingo F. C.;
Desogus, Francesco;
Grosso, Massimiliano;
Wilhelm, Manfred

Publication type:

Article

The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 76, p. 703, doi. 10.3303/CET1976118

By:

Fanari, Fabio;
Desogus, Francesco;
Scano, Efisio Antonio;
Carboni, Gianluca;
Grosso, Massimiliano

Publication type:

Article

Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 529, doi. 10.3303/CET1975089

By:

Fanari, Fabio;
Frau, Ilaria;
Desogus, Francesco;
Scano, Efisio Antonio;
Carboni, Gianluca;
Grosso, Massimiliano

Publication type:

Article

Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 343, doi. 10.3303/CET1975058

By:

Fanari, Fabio;
Carboni, Gianluca;
Grosso, Massimiliano;
Desogus, Francesco

Publication type:

Article

Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s371, doi. 10.1111/j.1365-2621.2005.tb11458.x

By:

Zhao, Yonghuan H.;
Manthey, Frank A.;
Chang, Sam K.C.;
Hou, Home-Jer;
Yuan, Shaohong H.

Publication type:

Article

Rheological properties including tensile fracture stress of semolina extrudates influenced by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 813, doi. 10.1111/j.1365-2621.1997.tb15461.x

By:

Liu, H.;
Qi, J.

Publication type:

Article

Heat denaturation of durum wheat semolina beta-amylase effects of chemical factors and pasta...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1995.tb04581.x

By:

Samson, Marie-Francoise;
Morel, Marie-Helene

Publication type:

Article

Effect of Surimi Addition to Fresh Pasta on Ultra-structure and Cooked Firmness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1481, doi. 10.1111/j.1365-2621.1990.tb03969.x

By:

KIM, S-H.;
HUANG, Y-W.;
CARPENTER, J. A.

Publication type:

Article

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

STUDY OF CAROTENOID CONTENT IN DURUM WHEAT.

Published in:

Genetika (0534-0012), 2021, v. 53, n. 3, p. 973, doi. 10.2298/GENSR2103973T

By:

TANEVA, Krasimira;
BOZHANOVA, Violeta;
TODOROVSKA, Elena

Publication type:

Article

The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review.

Published in:

Croatian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 106, doi. 10.17508/CJFST.2018.10.1.08

By:

GULL, AMIR;
KHAJURIA, ASHWANI KUMAR;
GANDOTRA, ANURADHA;
KUMAR, PRADYUMAN;
JAN, ROMEE;
SAFAPURI, TARIQ AHMAD

Publication type:

Article

Analysis of cracking and breakage in dried pasta: a case study.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 8, p. 713, doi. 10.3920/QAS2019.1580

By:

Baiano, A.;
Di Chio, A.G.;
Scapola, D.

Publication type:

Article

Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta.

Published in:

Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 3, p. 315, doi. 10.3920/QAS2018.1311

By:

Madenci, A. B.;
Bilgiçli, N.;
Türker, S.

Publication type:

Article

Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue.

Published in:

International Food Research Journal, 2023, v. 30, n. 6, p. 1572, doi. 10.47836/ifrj.30.6.19

By:

Le, N. P.;
Tran, T. T. T.;
Ton, N. M. N.;
Le, V. V. M.

Publication type:

Article