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| The role of ethylene and brassinosteroids in the control of sex expression and flower development in Cucurbita pepo | | Plant growth regulation |
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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta | | Food chemistry |
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| Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification | | Food chemistry |
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| Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties | | Lebensmittel-Wissenschaft |
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| Self-reported eating rate aligns with laboratory measured eating rate but not with free-living meals | | Appetite |
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| Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed | | Meat science |
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| Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan | | Nutrition |
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| Trends in exposure to television food advertisements in South Korea | | Appetite |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| A pilot study to investigate the effect of plate size on meal energy intake in normal weight and overweight/obese women | | Journal of human nutrition and dietetics |
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| Polyphenol oxidase (PPO) in wheat and wild relatives: molecular evidence for a multigene family | | Theoretical and applied genetics |
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| Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2″-hydroxynicotianamine) in the flour, plant parts, and processed products of buckwheat | | Food chemistry |
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| Determination of Fusarium mycotoxins enniatins, beauvericin and fusaproliferin in cereals and derived products from Tunisia | | Food control |
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| Investigation of empirical and fundamental soba noodle texture parameters prepared with tartary, green testa and common buckwheat | | Journal of texture studies |
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| QTL analysis of main and epistatic effects for flour color traits in durum wheat | | Euphytica |
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| Suitability of pigeon pea and rice starches and their blends for noodle making | | Lebensmittel-Wissenschaft |
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| Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment | | Food chemistry |
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| Hard Red Winter Wheat/Nutrim‐OB Alkaline Fresh Noodles: Processing and Texture Analysis | | Journal of food science |
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| Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles | | Journal of food engineering |
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| Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157:H7 and application in a traditional raw milk pasta filata cheese | | International journal of food microbiology |
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| Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles | | Journal of food quality |
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| QTL mapping for milling, gluten quality, and flour pasting properties in a recombinant inbred line population derived from a Chinese soft x hard wheat cross | | Crop and pasture science |
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| Inheritance and chromosomal location of the homoeologous genes affecting phenol colour reaction of kernels in durum wheat | | Euphytica |
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| Relative validation of the KiGGS Food Frequency Questionnaire among adolescents in Germany | | Nutrition journal |
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| Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process | | Food chemistry |
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| Quantitative trait loci for yellow pigment concentration and individual carotenoid compounds in durum wheat | | Journal of cereal science |
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| Antimicrobial resistance profiles among Escherichia coli strains isolated from commercial and cooked foods | | International journal of food microbiology |
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| Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese | | Lebensmittel-Wissenschaft |
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| Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain) | | Food control |
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| Phytosterol oxides content in selected thermally processed products | | European food research and technology |
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| Serving Bowl Selection Biases the Amount of Food Served | | Journal of nutrition education and behavior |
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| Shelf life of fresh noodles as affected by the food grade monolaurin microemulsion system | | Journal of food process engineering |
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| Effects of distraction and focused attention on actual and perceived food intake in females with non-clinical eating psychopathology | | Appetite |
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| Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour | | Journal of the science of food and agriculture |
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| Quality of olive oil reformulated MRE entrée packaged in oxygen-absorbing film | | Lebensmittel-Wissenschaft |
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| The effect of maternal care and infrared beak trimming on development, performance and behavior of Silver Nick hens | | Applied animal behaviour science |
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| Sensory and nutritional attributes of fibre-enriched pasta | | Lebensmittel-Wissenschaft |
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| Proteolysis and related enzymatic activities in ten Greek cheese varieties | | Dairy science and technology |
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| Effect of flaxseed flour and packaging on shelf life of refrigerated pasta | | Journal of food processing and preservation |
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| Thermal resistance of bacillus stearothermophilus spores in dried pasta at different stages of rehydration | | Journal of food processing and preservation |
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| Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system | | Journal of cereal science |
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| Biochemical Basis and Molecular Genetics of Processing and Nutritional Quality Traits of Wheat | | Journal of plant biochemistry and biotechnology |
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| Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing | | Food chemistry |
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| Development of extruded snack from food by-products: a response surface analysis | | Journal of food process engineering |
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| Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta | | Journal of texture studies |
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| Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition | | Journal of the science of food and agriculture |
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| Food compensation: do exercise ads change food intake? | | The international journal of behavioral nutrition and physical activity |
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| Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta : Wheat Species and Pasta | | Food and bioprocess technology |
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| Quick-boiling noodle production by using infrared drying | | Journal of food engineering |
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| Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments | | Food chemistry |
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| Water sorption kinetics of spaghetti at different temperatures | | Food and bioproducts processing |
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| Life cycle assessment of pasta production in Italy | | Journal of food quality |
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| Prediction of pasta drying process based on a thermogravimetric analysis | | Journal of food engineering |
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| Effect of the amount and particle size of wheat fiber on textural and rheological properties of raw, dried and cooked noodles | | Journal of food quality |
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| Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour | | Journal of food processing and preservation |
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| Attitudes toward rice compared with potatoes and pasta among british, french, dutch and belgian consumers | | Journal of sensory studies |
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| Kinetic modeling of quality changes of chilled ready to serve lasagna | | Journal of food engineering |
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| Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations | | Lebensmittel-Wissenschaft |
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| Temperature dependent growth characteristics and a predictive mathematical model of Bacillus cereus in wet noodles | | Journal of food safety |
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| Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle | | Lebensmittel-Wissenschaft |
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| Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers | | Nutrition research |
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| Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN) | | Food chemistry |
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| Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics | | Food chemistry |
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| Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique | | Journal of food engineering |
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| Taste perception of umami-rich dishes in Italian culinary tradition | | Journal of sensory studies |
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| Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality | | International journal of food science and technology |
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| Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products | | International journal of food science and technology |
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| Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia | | Nutrition journal |
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| Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products | | Food chemistry |
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| Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta | | Journal of food engineering |
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| A multistep optimization approach for the production of healthful pasta based on nonconventional flours | | Journal of food process engineering |
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| Follow-up of the Bacillus cereus emetic toxin production in penne pasta under household conditions using liquid chromatography coupled with mass spectrometry | | Food microbiology |
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| Textural changes in fresh egg noodles formulated with seaweed powder and full or partial replacement of cuttlefish paste | | Journal of texture studies |
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| Inulin-enriched pasta affects lipid profile and Lp(a) concentrations in Italian young healthy male volunteers | | European journal of nutrition |
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| Identification of novel serpin isoforms and serpin polymorphisms among Australian wheat cultivars | | Journal of cereal science |
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| Development and practical application in the cereal food industry of a rapid and quantitative lateral flow immunoassay for deoxynivalenol | | Food control |
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| Effects of hydroxypropyl cellulose on the quality of wheat flour spaghetti | | Journal of texture studies |
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| Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti | | Lebensmittel-Wissenschaft |
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| Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods | | Food chemistry |
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| Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti | | Food chemistry |
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| Influence of noodle processing (industrial protocol) on deoxynivalenol | | Food control |
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| Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles | | Innovative food science and emerging technologies |
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| Effect of nitrogen application at anthesis on Fusarium head blight and mycotoxin accumulation in breadmaking wheat in the western part of Japan | | Journal of general plant pathology |
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| Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source | | Lebensmittel-Wissenschaft |
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| Incorporation of coconut flour into wheat flour noodles and evaluation of its rheological, nutritional and sensory characteristics | | Journal of food processing and preservation |
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| Maternal dietary habits and mycotoxin occurrence in human mature milk | | Molecular nutrition and food research |
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| Computer-based measures of expected satiety predict portion-size selection and intake of real food | | Appetite |
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| Incorporation of minced trout (oncorhynchus mykiss) into egg-based noodles | | Journal of food processing and preservation |
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| The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles | | Food hydrocolloids |
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| Quality characteristics of dried pasta enriched with buckwheat flour | | International journal of food science and technology |
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| Multiplex conventional and real-time PCR for fish species identification of Bianchetto (juvenile form of Sardina pilchardus), Rossetto (Aphia minuta), and Icefish in fresh, marinated and cooked products | | Food chemistry |
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| Water dynamics of ready to eat shelf stable pasta meals during storage | | Innovative food science and emerging technologies |
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| Genetic isolation and divergence in sexual traits: evidence for the northern rockhopper penguin Eudyptes moseleyi being a sibling species | | Molecular ecology |
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| Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis? | | Food chemistry |
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| Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives | | Journal of food science |
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(Click to View)
| Instrumental and sensory evaluation of cooked pasta during frozen storage | | International journal of food science and technology |
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| Allelic variation of polyphenol oxidase genes impacts on Chinese raw noodle color | | Journal of cereal science |
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| Pastamaking and breadmaking quality of soft-textured durum wheat lines | | Journal of cereal science |
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| all 275 items... |