Comparison of Australian and Italian spaghettis using sensory and instrumental techniquesSISSONS, M. J; EGAN, N; ALEXANDER, S et al.Food Australia. 2006, Vol 58, Num 3, pp 101-107, issn 1032-5298, 7 p.Article

Quality of Fiber-Enriched Spaghetti Containing Microbial TransglutaminaseSISSONS, Mike; ARAVIND, Nisha; FELLOWS, Christopher M et al.Cereal chemistry. 2010, Vol 87, Num 1, pp 57-64, issn 0009-0352, 8 p.Article

Moisture distribution and diffusion in cooked spaghetti studied by NMR imaging and diffusion modelHORIGANE, Akemi K; NAITO, Shigehiro; KURIMOTO, Mamoru et al.Cereal chemistry. 2006, Vol 83, Num 3, pp 235-242, issn 0009-0352, 8 p.Article

PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTIMARTINEZ, Cristina S; RIBOTTA, Pablo D; LEON, Alberto E et al.Journal of texture studies. 2007, Vol 38, Num 6, pp 666-683, issn 0022-4901, 18 p.Article

Moisture distribution and texture of various types of cooked spaghettiIRIE, Kentaro; HORIGANE, Akemi K; NAITO, Shigehiro et al.Cereal chemistry. 2004, Vol 81, Num 3, pp 350-355, issn 0009-0352, 6 p.Article

SURVEY ON OVERCOOKING RESISTANCE OF ITALIAN AND TUNISIAN SPAGHETTIZEPPA, Giuseppe; ROLLE, Luca; GHIRARDELLO, Daniela et al.Journal of food quality. 2010, Vol 33, Num 1, pp 98-111, issn 0146-9428, 14 p.Article

Measurement of Spaghetti Speck Count, Size, and Color Using an Automated Imaging SystemSYMONS, S. J; VENORA, G; VAN SCHEPDAEL, L et al.Cereal chemistry. 2009, Vol 86, Num 2, pp 164-169, issn 0009-0352, 6 p.Article

C-Glycosylflavone and Lignan Diglucoside Contents of Commercial, Regular, and Whole-Wheat SpaghettiHIRAWAN, Rhanissa; BETA, Trust.Cereal chemistry. 2011, Vol 88, Num 4, pp 338-343, issn 0009-0352, 6 p.Article

A Standardized Method for the Instrumental Determination of Cooked Spaghetti FirmnessSISSONS, M. J; SCHLICHTING, L. M; EGAN, N et al.Cereal chemistry. 2008, Vol 85, Num 3, pp 440-444, issn 0009-0352, 5 p.Article

Water sorption kinetics of spaghetti at different temperaturesOGAWA, T; KOBAYASHI, T; ADACHI, S et al.Food and bioproducts processing. 2011, Vol 89, Num 2, pp 135-141, issn 0960-3085, 7 p.Article

Relationship between pasta cooking quality and acetic acid-insoluble protein of semolina = Corrélation entre la qualité à la cuisson des pâtes alimentaires et la teneur en protéines insolubles dans l'acide acétique de la semouleSGRULLETTA, D; DE STEFANIS, E.Journal of cereal science (Print). 1989, Vol 9, Num 3, pp 217-220, issn 0733-5210Article

The role of lipids in determining spaghetti cooking quality = Le rôle joué par les lipides dans l'évaluation de l'aptitude à la cuisson des spaghettiMATSUO, R. R; DEXTER, J. E; BOUDREAU, A et al.Cereal chemistry. 1986, Vol 63, Num 6, pp 484-489, issn 0009-0352Conference Paper

EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTIMAJZOOBI, Mahsa; OSTOVAN, Raheleh; FARAHNAKY, Asgar et al.Journal of texture studies. 2011, Vol 42, Num 1, pp 20-30, issn 0022-4901, 11 p.Article

Associations between electrophoretic composition of proteins, quality characteristics and agronomic attributes of durum wheats. II. Protein-quality associations = Associations entre le profil électrophorétique des protéines, les critères de qualité et les caractéristiques agronomiques du blé dur. 2. Associations protéines-qualitéAUTRAN, J. C; GALTERIO, G.Journal of cereal science (Print). 1989, Vol 9, Num 3, pp 195-215, issn 0733-5210Article

Evaluation of spaghetti supplemented with corn distillers' dried grains = Evaluation des spaghetti complémentés par des drèches déshydratées de distillerie (maïs)WU, Y. V; YOUNGS, V. L; WARNER, K et al.Cereal chemistry. 1987, Vol 64, Num 6, pp 434-436, issn 0009-0352Article

THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTISOZER, Nesli; KAYA, Ahmet; DALGIC, Ali Coskun et al.Journal of texture studies. 2008, Vol 39, Num 1, pp 1-16, issn 0022-4901, 16 p.Article

Spaghetti & Co.: Die Geschichte der Pasta = Spaghetti & Co.: History of Italian PastaKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 9, pp 338-340, issn 0012-0413, 3 p.Article

Preprocessing : effects on durum wheat milling and spaghetti-making qualityDEXTER, J. E; MARTIN, D. G; SADARANGANEY, G. T et al.Cereal chemistry. 1994, Vol 71, Num 1, pp 10-16, issn 0009-0352Article

Effect of form of enrichment and iron on thiamin, riboflavin and niacinamide, and cooking parameters of enriched spaghetti = Effets de la méthode d'enrichissement et du fer sur les teneurs en thiamine, riboflavine et niacinamide et sur les caractéristiques de cuisson des spaghetti enrichisBERGLUND, P. T; DICK, J. W; DREHER, M. L et al.Journal of food science. 1987, Vol 52, Num 5, pp 1367-1371, issn 0022-1147Article

Einfluss des Kochwassers auf das Kochverhalten von Teigwaren in Abhängigkeit von der Qualität der Rohteigware. 4. Mitteilung : Erfassung und Bewertung von Strukturveränderungen von Teigwaren in Abhängigkeit von Kochdauer und Kochwasserart mit Hilfe des Rasterelektronenmikroskops = Influence de l'eau de cuisson sur le comportement à la cuisson des pâtes alimentaires, en fonction de la qualité des pâtes alimentaires crues. 4ème communication : détermination et évaluation, par microscopie électronique à balayage, des modifications de structure des pâtes alimentaires en fonction de la durée de cuisson et du type d'eau de cuisson = Influence of cooking water on the cooking quality of pasta products in relation to quality of uncooked pasta. Part 4 : determination and evaluation of structure changes in pasta, depending on cooking time and cooking water quality, by scanning electron microscopeSCHREURS, E; SEIBEL, W; MENGER, A et al.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 9, pp 281-286, issn 0367-4177Article

Einfluss von Trocknungs-Höchst-Temperaturen auf die Teigwarenqualität = Influence du séchage à hautes températures sur la qualité des pâtes alimentaires = Very high temperature drying and pasta qualityMANSER, J.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 10, pp 309-315, issn 0367-4177Article

Effects of seasonings on physical properties and MRI T₂ map of cooked spaghettiHORIGANE, Akemi K; KAWABUCHI, Masami; UCHIJIMA, Satoshi et al.Food research international. 2009, Vol 42, Num 1, pp 41-50, issn 0963-9969, 10 p.Article

A colorimetric method for estimating spaghetti cooking lossesMATSUO, R. R; MALCOLMSON, L. J; EDWARDS, N. M et al.Cereal chemistry. 1992, Vol 69, Num 1, pp 27-29, issn 0009-0352Article

A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghettiCHILLO, S; IANNETTI, M; CIVICA, V et al.Journal of food engineering. 2009, Vol 94, Num 3-4, pp 222-226, issn 0260-8774, 5 p.Article

Effect of process variables on spaghetti qualityDEBBOUZ, A; DOETKOTT, C.Cereal chemistry. 1996, Vol 73, Num 6, pp 672-676, issn 0009-0352Article