164 related articles for article (PubMed ID: 32664323)
1. A Chip Digital PCR Assay for Quantification of Common Wheat Contamination in Pasta Production Chain.
Morcia C; Bergami R; Scaramagli S; Ghizzoni R; Carnevali P; Terzi V
Foods; 2020 Jul; 9(7):. PubMed ID: 32664323
[TBL] [Abstract][Full Text] [Related]
2. Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production.
Carloni E; Amagliani G; Omiccioli E; Ceppetelli V; Del Mastro M; Rotundo L; Brandi G; Magnani M
Food Chem; 2017 Jun; 224():86-91. PubMed ID: 28159297
[TBL] [Abstract][Full Text] [Related]
3. Digital PCR for Genotype Quantification: A Case Study in a Pasta Production Chain.
Morcia C; Terzi V; Ghizzoni R; Vaiuso C; Delogu C; Andreani L; Venturini A; Carnevali P; Pompa PP; Tumino G
Biology (Basel); 2021 May; 10(5):. PubMed ID: 34065065
[TBL] [Abstract][Full Text] [Related]
4. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
di Cagno R; de Angelis M; Alfonsi G; de Vincenzi M; Silano M; Vincentini O; Gobbetti M
J Agric Food Chem; 2005 Jun; 53(11):4393-402. PubMed ID: 15913301
[TBL] [Abstract][Full Text] [Related]
5. DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.
Sonnante G; Montemurro C; Morgese A; Sabetta W; Blanco A; Pasqualone A
J Agric Food Chem; 2009 Nov; 57(21):10199-204. PubMed ID: 19886680
[TBL] [Abstract][Full Text] [Related]
6. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
Teterycz D; Sobota A; Kozłowicz K; Zarzycki P
Acta Sci Pol Technol Aliment; 2019; 18(4):439-451. PubMed ID: 31930794
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes.
Pandolfo A; Messina B; Russo G
Foods; 2021 Sep; 10(9):. PubMed ID: 34574331
[TBL] [Abstract][Full Text] [Related]
8. Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making.
Bobryk-Mamczarz A; Kiełtyka-Dadasiewicz A; Rachoń L
Foods; 2021 Feb; 10(2):. PubMed ID: 33669665
[TBL] [Abstract][Full Text] [Related]
9. Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites.
Pasqualone A; Montemurro C; Grinn-Gofron A; Sonnante G; Blanco A
J Agric Food Chem; 2007 May; 55(9):3312-8. PubMed ID: 17394336
[TBL] [Abstract][Full Text] [Related]
10. A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products.
Morcia C; Bergami R; Scaramagli S; Delogu C; Andreani L; Carnevali P; Tumino G; Ghizzoni R; Terzi V
Biology (Basel); 2021 Nov; 10(11):. PubMed ID: 34827131
[TBL] [Abstract][Full Text] [Related]
11. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics.
Dhiraj B; Prabhasankar P
Int J Food Sci; 2013; 2013():538070. PubMed ID: 26904601
[TBL] [Abstract][Full Text] [Related]
12. Varietal identification in pasta through an SSR-based approach: a case study.
Fanelli V; Dellino M; Taranto F; De Giovanni C; Sabetta W; De Vita P; Montemurro C
J Sci Food Agric; 2023 Aug; 103(11):5521-5528. PubMed ID: 37058574
[TBL] [Abstract][Full Text] [Related]
13. Influence of Soft Kernel Texture on Fresh Durum Pasta.
Murray JC; Kiszonas AM; Morris CF
J Food Sci; 2018 Nov; 83(11):2812-2818. PubMed ID: 30320404
[TBL] [Abstract][Full Text] [Related]
14. Real-time polymerase chain reaction assay for endogenous reference gene for specific detection and quantification of common wheat-derived DNA (Triticum aestivum L.).
Vautrin S; Zhang D
J AOAC Int; 2007; 90(3):794-801. PubMed ID: 17580632
[TBL] [Abstract][Full Text] [Related]
15. From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel--a pilot study.
Cubadda F; Raggi A; Zanasi F; Carcea M
Food Addit Contam; 2003 Apr; 20(4):353-60. PubMed ID: 12775477
[TBL] [Abstract][Full Text] [Related]
16. Assessing the Rheological Properties of Durum Wheat Semolina: A Review.
Cecchini C; Bresciani A; Menesatti P; Pagani MA; Marti A
Foods; 2021 Nov; 10(12):. PubMed ID: 34945496
[TBL] [Abstract][Full Text] [Related]
17. Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools.
De Girolamo A; Cervellieri S; Mancini E; Pascale M; Logrieco AF; Lippolis V
Foods; 2020 Oct; 9(11):. PubMed ID: 33120902
[TBL] [Abstract][Full Text] [Related]
18. Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indices.
Firmani P; Nardecchia A; Nocente F; Gazza L; Marini F; Biancolillo A
Food Chem; 2020 Mar; 309():125677. PubMed ID: 31685372
[TBL] [Abstract][Full Text] [Related]
19. From raw material to dish: pasta quality step by step.
Sicignano A; Di Monaco R; Masi P; Cavella S
J Sci Food Agric; 2015 Oct; 95(13):2579-87. PubMed ID: 25783568
[TBL] [Abstract][Full Text] [Related]
20. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
Kim S; Lee JW; Heo Y; Moon B
J Food Sci; 2016 Apr; 81(4):C835-40. PubMed ID: 26919287
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
