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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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| Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta | | Food chemistry |
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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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| QTL analysis of main and epistatic effects for flour color traits in durum wheat | | Euphytica |
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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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| 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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| 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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| Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour | | Journal of food processing and preservation |
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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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| Lupine, a source of new as well as hidden food allergens | | Molecular nutrition and food research |
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| Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta | | European food research and technology |
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| Effect of fenugreek (trigonella foenum graecum l.) on the textural characteristics and microstructure of vermicelli from triticum durum wheat semolina | | Journal of food processing and preservation |
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| Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours | | Journal of cereal science |
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| Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta | | Lebensmittel-Wissenschaft |
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| Development of gluten-free fresh egg pasta based on oat and teff flour | | European food research and technology |
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| Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.) | | Journal of cereal science |
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| Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta | | Food chemistry |
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| Genotypic and environmental factors and their interactions determine semolina color of elite genotypes of durum wheat (Triticum turgidum L. var. durum) grown in different environments of Chile | | Field crops research |
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| Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces | | Food chemistry |
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| Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour | | Food and bioprocess technology |
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| Relationship between gluten strength and pasta firmness in Indian durum wheats | | International journal of food science and technology |
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| Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation | | Journal of agricultural and food chemistry |
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| Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products | | Journal of agricultural and food chemistry |
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| N- and S-fertiliser effects on grain composition, industrial quality and end-use in durum wheat | | Journal of cereal science |
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| Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas | | International journal of food science and technology |
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| Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti | | Food chemistry |
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| Applicability of the generalised D'Arcy and Watt model to description of water sorption on pineapple and other foodstuffs | | Journal of food engineering |
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| Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation | | International journal of food science and technology |
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| A deletion at the Lpx-B1 locus is associated with low lipoxygenase activity and improved pasta color in durum wheat (Triticum turgidum ssp. durum) | | Journal of cereal science |
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| Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents | | Food chemistry |
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| Chemical, biological and sensory evaluation of pasta products supplemented with -galactoside-free lupin flours | | Journal of the science of food and agriculture |
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| Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety | | Journal of food engineering |
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| Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time | | Journal of cereal science |
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| Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea | | Journal of food engineering |
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| Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti | | Journal of food engineering |
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| Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles | | Food chemistry |
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| Indicated Detection of Two Unapproved Transgenic Rice Lines Contaminating Vermicelli Products | | Journal of agricultural and food chemistry |
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| Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system | | International journal of food microbiology |
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| Possible Transmission Route for Common Wheat to the Far East in Asia | | Crop science |
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| High Temperature-induced Changes in High Molecular Weight Glutenin Subunits of Chinese Winter Wheat and its Influences on the Texture of Chinese Noodles | | Journal of agronomy and crop science |
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| Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta | | journal of the American Oil Chemists' Society |
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| Effects of suni-bug (Eurygaster spp.) damage on semolina properties and spaghetti quality characteristics of durum wheats (Triticum durum L.) | | Journal of cereal science |
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| Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes | | Journal of the science of food and agriculture |
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| A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality | | Journal of the science of food and agriculture |
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| Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making | | Journal of agricultural and food chemistry |
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| Investigation of amber durum wheat for production of yellow alkaline noodles | | Journal of cereal science |
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| QTL mapping for flour and noodle colour components and yellow pigment content in common wheat | | Euphytica |
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