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Peer-reviewed Journals (3,897)

Result Number	Material Type	Record Details and Options
21	Material Type: Article	Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life Foods, 2021-01, Vol.10 (2), p.255 [Peer Reviewed Journal] 2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods10020255 ;PMID: 33530607 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
22	Material Type: Article	Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach Nutrients, 2022-10, Vol.14 (21), p.4575 [Peer Reviewed Journal] COPYRIGHT 2022 MDPI AG ;2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 2072-6643 ;EISSN: 2072-6643 ;DOI: 10.3390/nu14214575 ;PMID: 36364837 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
23	Material Type: Article	Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce Agronomía colombiana, 2023-04, Vol.41 (1), p.e106564 [Peer Reviewed Journal] ISSN: 0120-9965 ;EISSN: 2357-3732 ;DOI: 10.15446/agron.colomb.v41n1.106564 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
24	Material Type: Article	Effects of weak disorder on the thermalization of Fermi-Pasta-Ulam-Tsingou model New journal of physics, 2020-07, Vol.22 (7), p.73027 [Peer Reviewed Journal] 2020 The Author(s). Published by IOP Publishing Ltd on behalf of the Institute of Physics and Deutsche Physikalische Gesellschaft ;2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1367-2630 ;EISSN: 1367-2630 ;DOI: 10.1088/1367-2630/ab9770 ;CODEN: NJOPFM Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
25	Material Type: Article	Campbell‘s expects mid-March close for $2.7B acquisition to add Rao's NJBIZ, 2024-02 Copyright © 2024 BridgeTower Media. All Rights Reserved. ;ISSN: 1540-4161 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
26	Material Type: Article	Application of Plant Ingredients for Improving Sustainability of Fresh Pasta Sustainability, 2024-01, Vol.16 (1), p.209 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2071-1050 ;EISSN: 2071-1050 ;DOI: 10.3390/su16010209 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
27	Material Type: Article	Millet noodles in Late Neolithic China Nature (London), 2005-10, Vol.437 (7061), p.967-968 [Peer Reviewed Journal] Copyright Nature Publishing Group Oct 13, 2005 ;ISSN: 0028-0836 ;EISSN: 1476-4687 ;DOI: 10.1038/437967a ;CODEN: NATUAS Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
28	Material Type: Article	Nonlinear excitations in magnetic lattices with long-range interactions New journal of physics, 2019-06, Vol.21 (6), p.63032 [Peer Reviewed Journal] 2019 The Author(s). Published by IOP Publishing Ltd on behalf of the Institute of Physics and Deutsche Physikalische Gesellschaft ;2019. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1367-2630 ;EISSN: 1367-2630 ;DOI: 10.1088/1367-2630/ab0118 ;CODEN: NJOPFM Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
29	Material Type: Article	In vitro GAS PRODUCTION AND PRODUCTIVE RESPONSE OF FEMALE CALVES FEEDING AN INTEGRAL DIET CONTAINING SESAME PASTE (Sesamun indicum) AS A PROTEIN SOURCE Tropical and subtropical agroecosystems, 2022-08, Vol.25 (3) [Peer Reviewed Journal] EISSN: 1870-0462 ;DOI: 10.56369/tsaes.4155 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
30	Material Type: Article	Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index Foods, 2022-10, Vol.11 (20), p.3199 [Peer Reviewed Journal] COPYRIGHT 2022 MDPI AG ;2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11203199 ;PMID: 37430948 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
31	Material Type: Article	Effect of Pleurotus eryngii Mushroom [beta]-Glucan on Quality Characteristics of Common Wheat Pasta Journal of food science, 2016-04, Vol.81 (4), p.C835 [Peer Reviewed Journal] ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.13249 ;CODEN: JFDSAZ Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
32	Material Type: Article	The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum and Sorghum-Enriched Pasta Molecules (Basel, Switzerland), 2023-02, Vol.28 (4) [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules28041706 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
33	Material Type: Article	How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta International journal of food science & technology, 2016-11, Vol.51 (11), p.2433-2439 [Peer Reviewed Journal] 2016 Institute of Food Science and Technology ;ISSN: 0950-5423 ;EISSN: 1365-2621 ;DOI: 10.1111/ijfs.13246 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
34	Material Type: Article	Studies on the cytotoxicity of leaf protein concentrate from Diplazium esculentum, pasta preparation and assessment of its quality during storage Food chemistry advances, 2024-06, Vol.4, p.100667, Article 100667 [Peer Reviewed Journal] 2024 ;ISSN: 2772-753X ;EISSN: 2772-753X ;DOI: 10.1016/j.focha.2024.100667 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
35	Material Type: Article	Pasta maker to consolidate operations in New Orleans New Orleans CityBusiness, 2021-08 COPYRIGHT 2021 BridgeTower Media Holding Company, LLC ;Copyright © 2021 BridgeTower Media. All Rights Reserved. ;ISSN: 0279-4527 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
36	Material Type: Article	Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties Molecules (Basel, Switzerland), 2022-04, Vol.27 (9), p.2868 [Peer Reviewed Journal] 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules27092868 ;PMID: 35566217 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
37	Material Type: Article	Influence of onion skin powder on nutritional and quality attributes of wheat pasta PloS one, 2020-01, Vol.15 (1), p.e0227942-e0227942 [Peer Reviewed Journal] COPYRIGHT 2020 Public Library of Science ;COPYRIGHT 2020 Public Library of Science ;2020 Michalak-Majewska et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 Michalak-Majewska et al 2020 Michalak-Majewska et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0227942 ;PMID: 31986166 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
38	Material Type: Article	Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta PloS one, 2016-09, Vol.11 (9), p.e0160721-e0160721 [Peer Reviewed Journal] COPYRIGHT 2016 Public Library of Science ;COPYRIGHT 2016 Public Library of Science ;2016 Laleg et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;2016 Laleg et al 2016 Laleg et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0160721 ;PMID: 27603917 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
39	Material Type: Article	Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality Foods, 2022-01, Vol.11 (3), p.256 [Peer Reviewed Journal] 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11030256 ;PMID: 35159408 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
40	Material Type: Article	Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds Applied sciences, 2024-02, Vol.14 (4), p.1442 [Peer Reviewed Journal] COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2076-3417 ;EISSN: 2076-3417 ;DOI: 10.3390/app14041442 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by