168 related articles for article (PubMed ID: 36524688)
1. Silkworm pupae derivatives as source of high value protein intended for pasta fortification.
Piazza L; Ratti S; Girotto F; Cappellozza S
J Food Sci; 2023 Jan; 88(1):341-355. PubMed ID: 36524688
[TBL] [Abstract][Full Text] [Related]
2. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
Howard BM; Hung YC; McWatters K
J Food Sci; 2011; 76(1):E40-7. PubMed ID: 21535674
[TBL] [Abstract][Full Text] [Related]
3. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Khan I; Yousif AM; Johnson SK; Gamlath S
J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
[TBL] [Abstract][Full Text] [Related]
4. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
Simonato B; Tolve R; Rainero G; Rizzi C; Sega D; Rocchetti G; Lucini L; Giuberti G
J Sci Food Agric; 2021 Mar; 101(5):1920-1925. PubMed ID: 32898294
[TBL] [Abstract][Full Text] [Related]
5. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.
Kowalczewski P; Lewandowicz G; Makowska A; Knoll I; Błaszczak W; Białas W; Kubiak P
J Food Sci; 2015 Jun; 80(6):S1377-82. PubMed ID: 25982048
[TBL] [Abstract][Full Text] [Related]
6. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.
Biernacka B; Dziki D; Gawlik-Dziki U
Molecules; 2022 Jul; 27(14):. PubMed ID: 35889368
[TBL] [Abstract][Full Text] [Related]
7. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
Michalak-Majewska M; Teterycz D; Muszyński S; Radzki W; Sykut-Domańska E
PLoS One; 2020; 15(1):e0227942. PubMed ID: 31986166
[TBL] [Abstract][Full Text] [Related]
8. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
[TBL] [Abstract][Full Text] [Related]
9. Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti.
Gasparre N; Betoret E; Rosell CM
Plant Foods Hum Nutr; 2019 Dec; 74(4):481-488. PubMed ID: 31418122
[TBL] [Abstract][Full Text] [Related]
10. Effect of cooking temperature on cooked pasta quality and sustainability.
Cimini A; Cibelli M; Taddei AR; Moresi M
J Sci Food Agric; 2021 Sep; 101(12):4946-4958. PubMed ID: 33543478
[TBL] [Abstract][Full Text] [Related]
11. The influence of
Lisiecka K; Wójtowicz A; Dziki D; Gawlik-Dziki U
J Food Sci Technol; 2019 Sep; 56(9):4311-4322. PubMed ID: 31478001
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
Garcia-Valle DE; Bello-Perez LA; Tovar J
J Sci Food Agric; 2021 May; 101(7):2869-2876. PubMed ID: 33155278
[TBL] [Abstract][Full Text] [Related]
14. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour.
Monteiro ML; Mársico ET; Soares MS; Magalhães AO; Canto AC; Costa-Lima BR; Alvares TS; Conte CA
PLoS One; 2016; 11(12):e0168270. PubMed ID: 27973565
[TBL] [Abstract][Full Text] [Related]
15. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
Zarroug Y; Djebali K; Sfayhi D; Khemakhem M; Boulares M; El Felah M; Mnasser H; Kharrat M
J Food Sci; 2022 Jan; 87(1):68-79. PubMed ID: 34940975
[TBL] [Abstract][Full Text] [Related]
16. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
Kolarič L; Minarovičová L; Lauková M; Karovičová J; Kohajdová Z
J Texture Stud; 2020 Jun; 51(3):464-474. PubMed ID: 31603534
[TBL] [Abstract][Full Text] [Related]
17. Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.
Drabińska N; Nogueira M; Szmatowicz B
Molecules; 2022 Jul; 27(15):. PubMed ID: 35897847
[TBL] [Abstract][Full Text] [Related]
18. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products.
Wójtowicz A; Oniszczuk A; Kasprzak K; Olech M; Mitrus M; Oniszczuk T
Food Chem; 2020 Mar; 309():125673. PubMed ID: 31784073
[TBL] [Abstract][Full Text] [Related]
19. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
Padalino L; Caliandro R; Chita G; Conte A; Del Nobile MA
Carbohydr Polym; 2016 Nov; 153():229-235. PubMed ID: 27561491
[TBL] [Abstract][Full Text] [Related]
20. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
Sujka K; Cacak-Pietrzak G; Sułek A; Murgrabia K; Dziki D
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807310
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]