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There are 19816 results for: content related to: Mathematical approach to assessing spelt cultivars ( T riticum aestivum subsp . spelt ) for pasta making

  1. Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 309–315, Mariela Cecilia Bustos, Gabriela T. Perez and Alberto Edel León

    Version of Record online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03188.x

  2. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  3. Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2503–2509, Cristina Alamprese, Ernestina Casiraghi and Margherita Rossi

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03128.x

  4. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  5. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  6. The effect of genotype and environmental conditions on grain physiochemical properties of Syrian durum wheat cultivars

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2627–2635, Charles S. Brennan, Jihad Samaan and Ghassan H. El-Khayat

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03145.x

  7. Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2323–2330, Elena de la Peña and Frank A. Manthey

    Version of Record online : 25 APR 2014, DOI: 10.1111/ijfs.12549

  8. Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2650–2658, Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 3 JUL 2014, DOI: 10.1111/ijfs.12599

  9. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  10. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  11. Empirical and diffusion models to describe water transport into chickpea (Cicer arietinum L.)

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 267–273, Wilton P. da Silva, Cleide M. D. P. S. e Silva, Jossyl A. R. de Sousa and Vera S. O. Farias

    Version of Record online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03183.x

  12. Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2636–2647, Yann E. Madodé, Anita R. Linnemann, Martinus J.R. Nout, Ben Vosman, Djidjoho J. Hounhouigan and Martinus A.J.S. van Boekel

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03146.x

  13. A method to correct the wide discrepancy between Brunauer, Emmett and Teller water and N2 surface areas of adsorbents

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2366–2371, Matthew Caurie

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03111.x

  14. Solvent retention capacity values in relation to the Czech commercial wheat quality

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2421–2428, Marie Hrušková, Ivan Švec and Jan Karas

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03118.x

  15. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis vinifera L.) sorted by flotation

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 103–113, Susana Río Segade, Simone Giacosa, Laura de Palma, Vittorino Novello, Fabrizio Torchio, Vincenzo Gerbi and Luca Rolle

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03164.x

  16. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1977–1984, Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

    Version of Record online : 16 MAY 2013, DOI: 10.1111/ijfs.12179

  17. Effect of xanthan gum on processing and cooking quality of nontraditional pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1922–1932, Gurleen K. Sandhu, Senay Simsek and Frank A. Manthey

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12813

  18. Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2388–2396, Evropi Botsoglou, Alexander Govaris, Andreana Pexara and Dimitrios Fletouris

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03114.x

  19. Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1495–1501, Camila M. A. de Moura, Manoel S. Soares Júnior, Fernanda A. Fiorda, Márcio Caliari, Rosângela Vera and Maria V. E. Grossmann

    Version of Record online : 25 MAR 2016, DOI: 10.1111/ijfs.13097

  20. Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars of Olea europea

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 74–81, Ouni Youssef, Guerfel Mokhtar, Chedly Abdelly, Salma Nayet Mohamed, Zarrouk Mokhtar and Flamini Guido

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03160.x