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Journal Abstract Search

357 related items for PubMed ID: 27561491

  • 1. 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 20; 153():229-235. PubMed ID: 27561491
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  • 2. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May 20; 66(3):266-74. PubMed ID: 25666412
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  • 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 20; 79(8):S1560-7. PubMed ID: 25047068
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  • 4. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 20; 94(11):2196-204. PubMed ID: 24338346
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  • 8. Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres.
    Rakhesh N, Fellows CM, Sissons M.
    J Sci Food Agric; 2015 Jan 20; 95(1):2-11. PubMed ID: 24798805
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  • 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 20; 74(4):481-488. PubMed ID: 31418122
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  • 10. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J.
    Food Chem; 2021 Oct 30; 360():129993. PubMed ID: 33984560
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  • 11. Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
    Stuknytė M, Cattaneo S, Pagani MA, Marti A, Micard V, Hogenboom J, De Noni I.
    Food Chem; 2014 Apr 15; 149():40-6. PubMed ID: 24295674
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  • 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 Apr 15; 18(4):439-451. PubMed ID: 31930794
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  • 19. Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability.
    Lamacchia C, Baiano A, Lamparelli S, Terracone C, Trani A, Di Luccia A.
    Food Chem; 2011 Nov 15; 129(2):319-328. PubMed ID: 30634233
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