Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

by Ivanišová Eva, Košec Martin, Brindza Ján, Grygorieva Olga, Tokár Marián
Published 2018-03-01

Effect of lupin flour incorporation on the physical and sensory quality of pasta

by Jayasena, Vijay, Nasar-Abbas, Syed
Published 2011

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

by Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.
Published 2015

Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta

by Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.
Published 2013

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

by Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.
Published 2014

AVALIAÇÃO DA INFLUÊNCIA DA ADIÇÃO DE NANOTUBOS DE CARBONO NAS PROPRIEDADES MECÂNICAS DA PASTA DE CIMENTO

by Luiza Caroline Ferreira Silva, Junia Nunes de Paula
Published 2017-09-01

Paladyum Komplekslerine Dayalı İyodür-Seçici Karbon Pasta Elektrot Hazırlanması

by Semra MURATOĞLU, H. Elif KORMALI ERTÜRÜN, Ayça DEMİREL ÖZEL
Published 2017-06-01

Elektrokimyasal Biyosensörler için Karbon Pasta Elektrot Tasarımı ve Karakterizasyonu

by İlker POLATOĞLU
Published 2018-05-01

Consumer attitudes and misperceptions associated with trends in self-reported cereal foods consumption: cross-sectional study of Western Australian adults, 1995 to 2012

by Christina Mary Pollard, Claire Elizabeth Pulker, Xingqiong Meng, Jane Anne Scott, Felicity Claire Denham, Vicky Anne Solah, Deborah Anne Kerr
Published 2017-06-01

Market power in food supply chain: evidence from Italian pasta chain

by Luca, Cacchiarelli, Alessandro, Sorrentino
Published 2018

Perceived value of pasta in Greece and Romania

by Claudia, Dumitrescu, William, Nganje, Clifford, J. Shultz
Published 2013

Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour

by Jayasena, Vijay, Nasar-Abbas, Syed
Published 2012

Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID

by Daniele Naviglio, Ciro Langella, Stefano Faralli, Martina Ciaravolo, Maria Michela Salvatore, Anna Andolfi, Vincenzo Varchetta, Raffaele Romano, Monica Gallo
Published 2018-08-01

Levels of Heavy Metals in Pasta Available in the Nigerian Market: Assessing the Human Health Implications

by Janefrances Ngozi Ihedioha, Irene Mfoniso Atiatah, Nwachukwu Romanus Ekere, Jonnie Niyi Asegbeloyin
Published 2018-06-01

Studi Preferensi Konsumen terhadap Pasta Mangga Podang (Mangifera indica L.) dengan Metode Conjoint (Studi Kasus pada Hotel-Hotel di Kota Batu)

by Mirza N Qoddhar, Panji Deoranto, Sakunda Anggarini
Published 2013-04-01

The impact of consumer-brand engagement on brand experience and behavioural intentions

by Marcello, Risitano, Rosaria, Romano, Annarita, Sorrentino, Michele, Quintano
Published 2017

Older adults’ involvement in developing satisfactory pasta sauces with healthy ingredients

by Stefano, Predieri, Gianluca, Sotis, Paola, Rodinò, Edoardo, Gatti, Massimiliano, Magli, Federica, Rossi, Giulia Maria, Daniele, Marta, Cianciabella, Roberto, Volpe
Published 2018

Dietary Patterns and Non-communicable Diseases in Selected Latin American Countries

by Bonilla-Chacín, María Eugenia, Marcano Vázquez, Luis T., Sierra, Ricardo, Aldana, Úrsula
Published 2013

Direct and Indirect Effects of Malawi’s Public Works Program on Food Security

by Beegle, Kathleen, Galasso, Emanuela, Goldberg, Jessica
Published 2015

The Quest for Subsidy Reforms in Libya

by Araar, Abdelkrim, Choueiri, Nada, Verme, Paolo
Published 2015