| Nome |
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Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking, file dfa8b99c-b615-748b-e053-3a05fe0a3a96
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1097
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What can play the role of gluten in gluten free pasta?, file dfa8b99c-dd19-748b-e053-3a05fe0a3a96
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1004
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Influence of packaging material on bread characteristics during ageing, file dfa8b98f-fda9-748b-e053-3a05fe0a3a96
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931
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Flour from sprouted wheat as a new ingredient in bread-making, file dfa8b999-71c7-748b-e053-3a05fe0a3a96
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889
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Quinoa bitterness: causes and solutions for improving product acceptability, file dfa8b99b-db04-748b-e053-3a05fe0a3a96
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866
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Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.), file dfa8b9a1-b27b-748b-e053-3a05fe0a3a96
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835
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Understanding starch organisation in gluten-free pasta from rice flour, file dfa8b99c-90fd-748b-e053-3a05fe0a3a96
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615
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta, file dfa8b99c-98f8-748b-e053-3a05fe0a3a96
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529
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Sprouted wheat as an alternative to conventional flour improvers in bread-making, file dfa8b99c-af5a-748b-e053-3a05fe0a3a96
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526
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Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties, file dfa8b99d-a040-748b-e053-3a05fe0a3a96
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443
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Process conditions affect starch structure and its interactions with proteins in rice pasta, file dfa8b99c-98fa-748b-e053-3a05fe0a3a96
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365
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Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches, file dfa8b99c-900d-748b-e053-3a05fe0a3a96
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317
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Quality and nutritional properties of pasta products enriched with immature wheat grain, file dfa8b994-92ff-748b-e053-3a05fe0a3a96
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308
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Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production, file dfa8b99c-95b3-748b-e053-3a05fe0a3a96
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303
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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches, file dfa8b99c-a188-748b-e053-3a05fe0a3a96
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296
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Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta, file dfa8b99c-aee5-748b-e053-3a05fe0a3a96
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288
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Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.), file dfa8b9a4-dc03-748b-e053-3a05fe0a3a96
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278
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Quality characteristics of dried pasta enriched with buckwheat flour, file dfa8b99c-7bf1-748b-e053-3a05fe0a3a96
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276
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Sprouting as a pre-processing for producing quinoa-enriched bread, file dfa8b9a3-a18d-748b-e053-3a05fe0a3a96
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273
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Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food, file dfa8b99c-98fb-748b-e053-3a05fe0a3a96
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259
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Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method, file dfa8b99b-95ff-748b-e053-3a05fe0a3a96
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237
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Effect of High-Pressure Processing on the Features of Wheat Milling By-products, file dfa8b99b-898d-748b-e053-3a05fe0a3a96
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233
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Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions, file dfa8b99d-684a-748b-e053-3a05fe0a3a96
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225
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Rheological properties and baking performance of new waxy lines : Strengths and weaknesses, file dfa8b999-ddf5-748b-e053-3a05fe0a3a96
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221
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The debranning of common wheat : an innovative tool to improve flour characteristics, file dfa8b990-7bd5-748b-e053-3a05fe0a3a96
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213
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Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing, file dfa8b99c-d0d6-748b-e053-3a05fe0a3a96
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211
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Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough, file dfa8b99b-375d-748b-e053-3a05fe0a3a96
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198
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Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A magnetic resonance imaging study, file dfa8b99c-d0d3-748b-e053-3a05fe0a3a96
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189
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Effect of iodine in semolina matrices, file dfa8b99c-b695-748b-e053-3a05fe0a3a96
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187
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Structuring and texturing gluten‑free pasta: egg albumen or whey proteins?, file dfa8b99c-aee3-748b-e053-3a05fe0a3a96
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169
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Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices, file dfa8b99d-a8fd-748b-e053-3a05fe0a3a96
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167
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Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread, file dfa8b997-db8a-748b-e053-3a05fe0a3a96
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132
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Assessing the rheological properties of durum wheat semolina : A review, file dfa8b9a8-a96e-748b-e053-3a05fe0a3a96
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127
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Soybean-enriched snacks based on African rice, file dfa8b995-a0af-748b-e053-3a05fe0a3a96
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115
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Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?, file dfa8b9a3-514b-748b-e053-3a05fe0a3a96
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103
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From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread, file dfa8b99c-7bef-748b-e053-3a05fe0a3a96
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86
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Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue, file dfa8b9a6-0dbd-748b-e053-3a05fe0a3a96
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64
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Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta, file dfa8b99c-abd2-748b-e053-3a05fe0a3a96
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60
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Effects of sprouting under controlled conditions on gluten properties, file dfa8b99e-7c9f-748b-e053-3a05fe0a3a96
|
33
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Physical, chemical and pasting features of maize Italian inbred lines, file dfa8b9a3-14d5-748b-e053-3a05fe0a3a96
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31
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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility, file dfa8b9aa-1836-748b-e053-3a05fe0a3a96
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27
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality, file dfa8b9a9-b113-748b-e053-3a05fe0a3a96
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25
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Il frumento germinato come alternativa al malto per migliorare la qualità panificatoria delle farine = Use of sprouted wheat instead of malt in order to improve flour bread-making performances, file dfa8b999-3bc4-748b-e053-3a05fe0a3a96
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13
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Interplay between starch and proteins in waxy wheat, file dfa8b998-3c91-748b-e053-3a05fe0a3a96
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8
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Defining the Overall Quality of Cowpea-Enriched Rice-Based Breakfast Cereals, file dfa8b998-4a04-748b-e053-3a05fe0a3a96
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8
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Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread, file dfa8b998-3c36-748b-e053-3a05fe0a3a96
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7
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Capacità antiossidante della cariosside in linee di sorgo, file dfa8b999-3f5a-748b-e053-3a05fe0a3a96
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7
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GLORIFY : a new forecasting system for rice grain quality in Northern Italy, file dfa8b99e-c93a-748b-e053-3a05fe0a3a96
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7
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Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility, file dfa8b993-f2d9-748b-e053-3a05fe0a3a96
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6
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Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties, file dfa8b995-1dcf-748b-e053-3a05fe0a3a96
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6
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New approaches for semolina characterization, file dfa8b98f-0c57-748b-e053-3a05fe0a3a96
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5
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In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin, file dfa8b998-599e-748b-e053-3a05fe0a3a96
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5
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Boundaries and perspectives from a multi-model study on rice grain quality in Northern Italy, file dfa8b99a-f6e5-748b-e053-3a05fe0a3a96
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4
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Pasta: quality testing methods, file dfa8b99b-46c3-748b-e053-3a05fe0a3a96
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3
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Effects of germination on physical and technological characteristics of quinoa (Chenopodium quinoa Willd.), file dfa8b99b-9550-748b-e053-3a05fe0a3a96
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3
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Flour from sprouted wheat as a new ingredient in bread-making, file dfa8b99d-49ea-748b-e053-3a05fe0a3a96
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3
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Sprouted Cereal Grains and Products, file dfa8b9a4-fc87-748b-e053-3a05fe0a3a96
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3
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Sprouted Cereal Grains and Products, file dfa8b9a5-0399-748b-e053-3a05fe0a3a96
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3
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Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue, file dfa8b9a7-47be-748b-e053-3a05fe0a3a96
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3
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Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta, file dfa8b992-b771-748b-e053-3a05fe0a3a96
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2
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Prebiotic potential and gastrointestinal effects of immature wheat grain (IWG) biscuits, file dfa8b993-e7b5-748b-e053-3a05fe0a3a96
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2
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In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin, file dfa8b998-00d3-748b-e053-3a05fe0a3a96
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2
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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches, file dfa8b99c-8da3-748b-e053-3a05fe0a3a96
|
2
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Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production, file dfa8b99c-8da5-748b-e053-3a05fe0a3a96
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2
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Quinoa bitterness: causes and solutions for improving product acceptability, file dfa8b99c-9a08-748b-e053-3a05fe0a3a96
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2
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Integrating the information from proteomic approaches: A "thiolomics" approach to assess the role of thiols in protein-based networks, file dfa8b99f-d530-748b-e053-3a05fe0a3a96
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2
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A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat, file dfa8b9a1-945b-748b-e053-3a05fe0a3a96
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2
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Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.), file dfa8b9a2-49bc-748b-e053-3a05fe0a3a96
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2
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Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.), file dfa8b9a5-09aa-748b-e053-3a05fe0a3a96
|
2
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Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane, file dfa8b9a8-13c6-748b-e053-3a05fe0a3a96
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2
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Rice: A Versatile Food at the Heart of the Mediterranean Diet, file 6f7fb3bf-6d84-4f58-8632-5b43962dd385
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1
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L-Arginine enriched biscuits improve endothelial function and glucose metabolism : a pilot study in healthy subjects and a cross-over study in subjects with impaired glucose tolerance and metabolic syndrome, file dfa8b994-0028-748b-e053-3a05fe0a3a96
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1
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Prediction of semolina technological quality by FT-NIR spectroscopy, file dfa8b994-102d-748b-e053-3a05fe0a3a96
|
1
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Structure–quality relationship in commercial pasta: a molecular glimpse, file dfa8b994-13bb-748b-e053-3a05fe0a3a96
|
1
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The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures, file dfa8b994-1555-748b-e053-3a05fe0a3a96
|
1
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Development of a prototype to forecast rice yields and grain quality in the Northern Italian district, file dfa8b994-c913-748b-e053-3a05fe0a3a96
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1
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Exploring quinoa germination, file dfa8b99b-38e1-748b-e053-3a05fe0a3a96
|
1
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Retrogradation behaviour of milled and brown rice pastes during ageing, file dfa8b99b-525a-748b-e053-3a05fe0a3a96
|
1
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Influence of the heating rate on the pasting properties of various flours, file dfa8b99b-6d78-748b-e053-3a05fe0a3a96
|
1
|
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Effect of bio-technological processes on saponins amount of quinoa (Chenopodium quinoa Willd), file dfa8b99b-7623-748b-e053-3a05fe0a3a96
|
1
|
|
Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches, file dfa8b99c-8da1-748b-e053-3a05fe0a3a96
|
1
|
|
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing, file dfa8b99c-8da2-748b-e053-3a05fe0a3a96
|
1
|
|
Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour, file dfa8b99c-b17a-748b-e053-3a05fe0a3a96
|
1
|
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Sprouting as a pre-processing for producing quinoa-enriched bread, file dfa8b9a3-ebc2-748b-e053-3a05fe0a3a96
|
1
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| Totale |
13881 |