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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

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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

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

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

Relationship of instrumental assessment of spaghetti cooking quality to the type and the amount of material rinsed from cooked spaghetti = Corrélations entre l'évaluation instrumentale de la qualité de cuisson des spaghetti et le type et le taux de substances obtenues par rinçage des spaghetti cuitsDEXTER, J.E; MATSUO, R. R; MACGREGOR, A. W et al.Journal of cereal science (Print). 1985, Vol 3, Num 1, pp 39-53, issn 0733-5210Article

Comparison between sensory quality of freshly prepared spaghetti with meat sauce before and after hot holding on a cafeteria counter = Comparaison de la qualité organoleptique des spaghetti fraîchement préparés avec une sauce à la viande avant et après réchauffage sur une plaque chauffante de cafétériaAL-OBAIDY, H. M; KHAN, M. A; KLEIN, B. P et al.Journal of food science. 1984, Vol 49, Num 6, pp 1475-1477, issn 0022-1147Article

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

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

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

Measurement of internal shrinkage distribution in spaghetti during drying by X-ray μCTLIFEN ZHANG; NISHIZU, Takahisa; KISHIGAMI, Hitomi et al.Food research international. 2013, Vol 51, Num 1, pp 180-187, issn 0963-9969, 8 p.Article

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristicsARAVIND, Nisha; SISSONS, Mike; FELLOWS, Christopher M et al.Food chemistry. 2013, Vol 136, Num 2, pp 1100-1109, issn 0308-8146, 10 p.Article

Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pastaDE PILLI, Teresa; GIULIANI, Roma; DEROSSI, Antonio et al.Journal of food engineering. 2009, Vol 95, Num 3, pp 453-459, issn 0260-8774, 7 p.Article

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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

Indian durum wheats. II. Effect of conditioning treatments on the quality of spaghettis = Les blés durs indiens. 2. Effets des traitements sur la qualité des spaghettiKATHURIA, D. K; SIDHU, S.Cereal chemistry. 1984, Vol 61, Num 5, pp 463-465, issn 0009-0352Article