Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("pasta")

Filter

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 15039

  • Page / 602
Export

Selection :

  • and

Effect of stone-milled semolina granulation on the quality of bran-rich pasta made from khorasan (Kamut®) and durum wheatGAUTHIER, Julie; GELINAS, Pierre; BEAUCHEMIN, Robert et al.International journal of food science & technology. 2006, Vol 41, Num 5, pp 596-599, issn 0950-5423, 4 p.Article

Microwave assisted drying of short-cut (ditalini) macaroni: Cooking process and textural propertiesALTAN, A; MASKAN, M.Food science and technology international. 2004, Vol 10, Num 3, pp 187-196, issn 1082-0132, 10 p.Article

Determination of the herbicide isoproturon in cereal grains and pasta by LC with LC/MS confirmationWINROW, S; HIRD, S; BROWN, P et al.Food additives and contaminants. 2003, Vol 20, Num 11, pp 1064-1071, issn 0265-203X, 8 p.Article

Advanced design of the pasta drying process with simulation toolsARMENZONI, Mattia; SOLARI, Federico; MARCHINI, Davide et al.International journal of simulation & process modelling (Print). 2013, Vol 8, Num 2-3, pp 104-117, issn 1740-2123, 14 p.Article

Rapid Shotgun Proteomic Liquid Chromatography—Electrospray Ionization-Tandem Mass Spectrometry-Based Method for the Lupin (Lupinus albus L.) Multi-allergen Determination in FoodsMATTAROZZI, Monica; BIGNARDI, Chiara; ELVIRI, Lisa et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 23, pp 5841-5846, issn 0021-8561, 6 p.Article

Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta productsLANDBERG, Rikard; KAMAL-ELDIN, Afaf; ANDERSSON, Roger et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 8, pp 3012-3014, issn 0021-8561, 3 p.Article

Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products : A preliminary investigationKAROUI, Romdhane; CARTAUD, Gerald; DUFOUR, Eric et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 6, pp 2027-2034, issn 0021-8561, 8 p.Article

Potential allergens in durum wheat semolina and pasta: Fate during cooking and digestionSIMONATO, B; PASINI, G; DE ZORZI, M et al.Italian journal of food science. 2004, Vol 16, Num 2, pp 151-163, issn 1120-1770, 13 p.Article

Predicted dietary intake of selenium by the general adult population in BelgiumWAEGENEERS, Nadia; THIRY, Céline; DE TEMMERMAN, Ludwig et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2013, Vol 30, Num 2, pp 278-285, issn 1944-0049, 8 p.Article

Health Based Pasta: Redefining the Concept of the Next Generation Convenience FoodKRISHNAN, Murali; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2012, Vol 52, Num 1-3, pp 9-20, issn 1040-8398, 12 p.Article

Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut FlourHOWARD, Brandy M; HUNG, Yen-Con; MCWATTERS, Kay et al.Journal of food science. 2011, Vol 76, Num 1, issn 0022-1147, E40-E47Article

The influence of inulin addition on the morphological and structural properties of durum wheat pastaMANNO, Daniela; FILIPPO, Emanuela; SERRA, Antonio et al.International journal of food science & technology. 2009, Vol 44, Num 11, pp 2218-2224, issn 0950-5423, 7 p.Article

Quality Characterization of Pasta Enriched with Mustard Protein IsolateALIREZA SADEGHI, M; BHAGYA, S.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, S229-S237Article

Evaluation of the cooking quality of spaghettiDZIKI, Dariusz; LASKOWSKI, Janusz.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 2, pp 153-157, issn 1230-0322, 5 p.Article

Handwerkliche Herstellung von frischen Teigwaren = Préparation artisanale des pâtes fraîches = Handcraft production of fresh pastaPICCIONI, G.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 3, pp 93-94, issn 0367-4177Article

Prebiotics: Application in Bakery and Pasta ProductsPADMA ISHWARYA, S; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2014, Vol 54, Num 4-6, pp 511-522, issn 1040-8398, 12 p.Article

Proteolysis of Cabrales cheese and other European blue vein cheese varieties = Protéolyse du fromage Cabrales et d'autres variétés européennes de fromage à pâte bleueFERNANDEZ-SALGUERO, J; MARCOS, A; ALCALA, M et al.Journal of dairy research. 1989, Vol 56, Num 1, pp 141-145, issn 0022-0299Article

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic ApproachGIANNETTI, Vanessa; BOCCACCI MARIANI, Maurizio; MANNINO, Paola et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, C994-C999Article

Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspectsFIORDA, Fernanda Assumpção; SOARES SOARES, Manoel; DA SILVA, Flávio Alves et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1977-1984, issn 0950-5423, 8 p.Article

Wheat Bran Stabilization and its Use in the Preparation of High-Fiber PastaSUDHA, M. L; RAMASARMA, P. R; VENKATESWARA RAO, G et al.Food science and technology international. 2011, Vol 17, Num 1, pp 47-53, issn 1082-0132, 7 p.Article

Evaluation of isoflavone content and antioxidant activity of soy-wheat pastaBAIANO, Antonietta; TERRACONE, Carmela; GAMBACORTA, Giuseppe et al.International journal of food science & technology. 2009, Vol 44, Num 7, pp 1304-1313, issn 0950-5423, 10 p.Article

A comparison of two instrumental techniques used to discriminate the cooking quality of spaghettiSISSONS, Mike; AMES, Nancy; EGAN, Narelle et al.International journal of food science & technology. 2008, Vol 43, Num 7, pp 1323-1329, issn 0950-5423, 7 p.Article

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta MakingDE ANGELIS, Maria; MINERVINI, Fabio; CAPUTO, Leonardo et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 18, pp 8619-8628, issn 0021-8561, 10 p.Article

The influence of a (1 → 3)(1 → 4)-β-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pastaCLEARY, Louise; BRENNAN, Charles.International journal of food science & technology. 2006, Vol 41, Num 8, pp 910-918, issn 0950-5423, 9 p.Article

Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisationSAMAAN, Jihad; EL-KHAYAT, Ghassan H; MANTHEY, Frank A et al.International journal of food science & technology. 2006, Vol 41, pp 47-55, issn 0950-5423, 9 p., SUP2Article

  • Page / 602