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Olfactory Preferences of ISitophilus zeamais/I to Cereal- and Legume-Based Pasta
Olfactory Preferences of ISitophilus zeamais/I to Cereal- and Legume-Based Pasta
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Olfactory Preferences of ISitophilus zeamais/I to Cereal- and Legume-Based Pasta

Insects (Basel, Switzerland), 2024-02, Vol.15 (3) [Peer Reviewed Journal]

COPYRIGHT 2024 MDPI AG ;ISSN: 2075-4450 ;EISSN: 2075-4450 ;DOI: 10.3390/insects15030167

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2
Innovative Approaches for Food: Using Natural Phenolic-Rich Extracts to Produce Value-Added Fresh Pasta
Innovative Approaches for Food: Using Natural Phenolic-Rich Extracts to Produce Value-Added Fresh Pasta
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Innovative Approaches for Food: Using Natural Phenolic-Rich Extracts to Produce Value-Added Fresh Pasta

International journal of molecular sciences, 2023-08, Vol.24 (15), p.12451 [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. ;2023 by the authors. 2023 ;ISSN: 1422-0067 ;ISSN: 1661-6596 ;EISSN: 1422-0067 ;DOI: 10.3390/ijms241512451 ;PMID: 37569826

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3
Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.)
Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.)
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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.)

Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.7835 [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: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules27227835 ;PMID: 36431936

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4
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
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Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Antioxidants, 2020-04, Vol.9 (4), p.343 [Peer Reviewed Journal]

COPYRIGHT 2020 MDPI AG ;2020. 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. ;2020 by the authors. 2020 ;ISSN: 2076-3921 ;EISSN: 2076-3921 ;DOI: 10.3390/antiox9040343 ;PMID: 32331474

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5
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Molecules (Basel, Switzerland), 2022-09, Vol.27 (19), p.6342 [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: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules27196342 ;PMID: 36234886

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6
Brown Algae IFucus vesiculosus/I in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits
Brown Algae IFucus vesiculosus/I in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits
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Brown Algae IFucus vesiculosus/I in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

Foods, 2022-05, Vol.11 (11) [Peer Reviewed Journal]

COPYRIGHT 2022 MDPI AG ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11111561

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7
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation
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Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

PloS one, 2021-03, Vol.16 (3), p.e0248790-e0248790 [Peer Reviewed Journal]

COPYRIGHT 2021 Public Library of Science ;COPYRIGHT 2021 Public Library of Science ;2021 Teterycz 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. ;2021 Teterycz et al 2021 Teterycz et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0248790 ;PMID: 33735229

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8
Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch
Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch
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Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch

Foods, 2022-11, Vol.11 (22), p.3650 [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/foods11223650 ;PMID: 36429241

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9
Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life
Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life
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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

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10
Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach
Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach
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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

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11
Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index
Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index
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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

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12
The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum and Sorghum-Enriched Pasta
The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum and Sorghum-Enriched Pasta
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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

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13
Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties
Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties
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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

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14
Influence of onion skin powder on nutritional and quality attributes of wheat pasta
Influence of onion skin powder on nutritional and quality attributes of wheat pasta
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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

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15
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
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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

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16
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
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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

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17
Multi-Mycotoxin Analysis in Durum Wheat Pasta by  Liquid Chromatography Coupled to Quadrupole  Orbitrap Mass Spectrometry
Multi-Mycotoxin Analysis in Durum Wheat Pasta by  Liquid Chromatography Coupled to Quadrupole  Orbitrap Mass Spectrometry
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Multi-Mycotoxin Analysis in Durum Wheat Pasta by  Liquid Chromatography Coupled to Quadrupole  Orbitrap Mass Spectrometry

Toxins, 2017-02, Vol.9 (2), p.59-59 [Peer Reviewed Journal]

Copyright MDPI AG 2017 ;2017 by the authors. 2017 ;ISSN: 2072-6651 ;EISSN: 2072-6651 ;DOI: 10.3390/toxins9020059 ;PMID: 28208797

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18
Route to thermalization in the α-Fermi–Pasta–Ulam system
Route to thermalization in the α-Fermi–Pasta–Ulam system
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Route to thermalization in the α-Fermi–Pasta–Ulam system

Proceedings of the National Academy of Sciences - PNAS, 2015-04, Vol.112 (14), p.4208-4213 [Peer Reviewed Journal]

Volumes 1–89 and 106–112, copyright as a collective work only; author(s) retains copyright to individual articles ;ISSN: 0027-8424 ;EISSN: 1091-6490 ;DOI: 10.1073/pnas.1404397112 ;PMID: 25805822

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19
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
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Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Molecules (Basel, Switzerland), 2021-11, Vol.26 (22), p.6909 [Peer Reviewed Journal]

2021 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. ;2021 by the authors. 2021 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules26226909 ;PMID: 34833998

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20
CNN-LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy
CNN-LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy
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CNN-LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy

Sensors (Basel, Switzerland), 2023-05, Vol.23 (10), p.4815 [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. ;2023 by the authors. 2023 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s23104815 ;PMID: 37430729

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