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Articoli e pubblicazioni sulla pasta e non solo ...
Detection of sprouted wheat kernels using soft X-ray image analysis
Journal of Food Engineering, Volume 81, Issue 3, August 2007, Pages 509-513
S. Neethirajan, D.S. Jayas and N.D.G. White
Modelling of transient moisture concentration of semolina pasta during air drying
Journal of Food Engineering, Volume 80, Issue 3, June 2007, Pages 892-903
J. De Temmerman, P. Verboven, B. Nicolai¨ and H. Ramon
Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures
Food Microbiology, Volume 24, Issue 3, May 2007, Pages 211-218
Cheng-An Hwang and Benne S. Marmer
Sourdough lactobacilli and celiac disease
Food Microbiology, Volume 24, Issue 2, April 2007, Pages 187-196
Marco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno and Maria De Angelis
Drying kinetics of whole durum wheat pasta according to temperature and relative humidity
LWT - Food Science and Technology, Volume 40, Issue 3, April 2007, Pages 465-471
S. Villeneuve and P. Gélinas
Modelling water absorption of pasta during soaking
Journal of Food Engineering, In Press, Corrected Proof, Available online 20 March 2007,
S.E. Cunningham, W.A.M. McMinn, T.R.A. Magee and P.S. Richardson
Analysis of the volatile fraction of “Pesto Genovese” by headspace sorptive extraction (HSSE)
Food Chemistry, In Press, Corrected Proof, Available online 4 March 2007,
Paola Salvadeo, Raffaella Boggia, Filippo Evangelisti and Paola Zunin
Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time
Journal of Cereal Science, Volume 45, Issue 2, March 2007, Pages 150-161
H.D. Sapirstein, P. David, K.R. Preston and J.E. Dexter
Pasta products made from sweetpotato fortified with soy protein
LWT - Food Science and Technology, Volume 40, Issue 2, March 2007, Pages 200-206
Kullaya Limroongreungrat and Yao-Wen Huang
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour
Journal of Cereal Science, In Press, Corrected Proof, Available online 25 January 2007,
C. Lamacchia, A. Di Luccia, A. Baiano, G. Gambacorta, B. la Gatta, S. Pati and Ennio La Notte
Breeding progress in morpho-physiological, agronomical and qualitative traits of durum wheat cultivars released in Italy during the 20th century
European Journal of Agronomy, Volume 26, Issue 1, January 2007, Pages 39-53
Pasquale De Vita, Orazio Li Destri Nicosia, Franca Nigro, Cristiano Platani, Carmen Riefolo, Natale Di Fonzo and Luigi Cattivelli
Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti
Food Chemistry, Volume 101, Issue 1, 2007, Pages 57-64
Georgios Doxastakis, Maria Papageorgiou, Dimitra Mandalou, Maria Irakli, Evdoxia Papalamprou, Alessandra D’Agostina, Donatella Resta, Giovanna Boschin and Anna Arnoldi
Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation
Food Chemistry, Volume 101, Issue 1, 2007, Pages 202-211
Alexia Torres, Juana Frias, Marisela Granito and Concepción Vidal-Valverde
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins
Food Chemistry, Volume 104, Issue 1, 2007, Pages 353-363
Mariangela De Zorzi, Andrea Curioni, Barbara Simonato, Matteo Giannattasio and Gabriella Pasini
Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents
Food Chemistry, Volume 100, Issue 3, 2007, Pages 1243-1248
Mehran Aalami, K. Leelavathi and U.J.S. Prasada Rao
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, Volume 45, Issue 1, January 2007, Pages 67-77
A. Carrera, V. Echenique, W. Zhang, M. Helguera, F. Manthey, A. Schrager, A. Picca, G. Cervigni and J. Dubcovsky
NMR imaging of continuous and intermittent drying of pasta
Journal of Food Engineering, Volume 78, Issue 1, January 2007, Pages 61-68
Huajing Xing, Pawan Singh Takhar, Greg Helms and Brian He
Effects of lipids on the quality of commercial frozen ready pasta meals
Food Control, Volume 17, Issue 11, November 2006, Pages 847-855
M. Kindt, G. Lercker, P. Mazzaracchio and G. Barbiroli
Novel food and non-food uses for sorghum and millets
Journal of Cereal Science, Volume 44, Issue 3, November 2006, Pages 252-271
John R.N. Taylor, Tilman J. Schober and Scott R. Bean
Influence of cooling rates and addition of Equex pasta on cooled and frozen-thawed semen of generic gray (Canis lupus) and Mexican gray wolves (C. l. baileyi)
Theriogenology, Volume 66, Issues 6-7, October 2006, Pages 1797-1802
C. Zindl, C.S. Asa and A.-R. Günzel-Apel
N- and S-fertiliser effects on grain composition, industrial quality and end-use in durum wheat
Journal of Cereal Science, Volume 44, Issue 1, July 2006, Pages 2-11
S.E. Lerner, M.L. Seghezzo, E.R. Molfese, N.R. Ponzio, M. Cogliatti and W.J. Rogers
Evaluation of two durum wheat (Triticum turgidum L. var. durum) crosses for pre-harvest sprouting resistance
Field Crops Research, Volume 97, Issues 2-3, 1 June 2006, Pages 188-196
J.R. Gelin, E.M. Elias and S.F. Kianian
Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis
Journal of Food Engineering, Volume 74, Issue 3, June 2006, Pages 402-409
Stefano Zardetto and Marco Dalla Rosa
Numerical study of the extrusion process in cereals production: Part II. Analysis of variance
Journal of Food Engineering, Volume 72, Issue 2, January 2006, Pages 179-188
Antonio Ficarella, Marco Milanese and Domenico Laforgia
Modelling of high quality pasta drying: quality indices and industrial application
Journal of Food Engineering, Volume 71, Issue 3, December 2005, Pages 242-251
Massimo Migliori, Domenico Gabriele, Bruno de Cindio and Claudio M. Pollini
The betaine content of New Zealand foods and estimated intake in the New Zealand diet
Journal of Food Composition and Analysis, Volume 18, Issue 6, September 2005, Pages 473-485
Sandy Slow, Marisa Donaggio, Peter J. Cressey, Michael Lever, Peter M. George and Stephen T. Chambers
Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta
Food Microbiology, Volume 22, Issue 4, August 2005, Pages 367-371
Stefano Zardetto
Modelling of high quality pasta drying: mathematical model and validation
Journal of Food Engineering, Volume 69, Issue 4, August 2005, Pages 387-397
Massimo Migliori, Domenico Gabriele, Bruno de Cindio and Claudio M. Pollini
Knowledge of Health Benefits of Fiber and Risk Factors for Cardiovascular Disease and Type 2 Diabetes on Acceptability and Willingness to Purchase Whole Grain Pasta
Journal of the American Dietetic Association, Volume 105, Issue 8, Supplement 1, August 2005, Page 14
N. LeBlanc, T. Ostteen and B.L. Gerald
Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance
Agricultural Water Management, Volume 75, Issue 2, 15 July 2005, Pages 85-91
N. Katerji, J.W. van Hoorn, C. Fares, A. Hamdy, M. Mastrorilli and T. Oweis
The potential use of cereal (1?3,1?4)-ß-d-glucans as functional food ingredients
Journal of Cereal Science, Volume 42, Issue 1, July 2005, Pages 1-13
Charles S. Brennan and Louise J. Cleary
Monitoring the drying process of lasagna pasta through a novel sensing device-based method
Journal of Food Engineering, Volume 69, Issue 1, July 2005, Pages 51-59
A. Sannino, S. Capone, P. Siciliano, A. Ficarella, L. Vasanelli and A. Maffezzoli
Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality
International Dairy Journal, Volume 15, Issues 6-9, June-September 2005, Pages 941-955
S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, T. Wang and J.A. Lucey
Experimental analysis of mass transport and mixing in a single screw extruder for semolina dough
Journal of Food Engineering, Volume 68, Issue 4, June 2005, Pages 497-503
Fabrizio Sarghini, Silvana Cavella, Elena Torrieri and Paolo Masi
Study of the effect of hydrothermal process conditions on pasta quality
Journal of Cereal Science, Volume 41, Issue 3, May 2005, Pages 267-275
Z. Maache-Rezzoug and K. Allaf
Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process
Journal of Food Engineering, Volume 68, Issue 2, May 2005, Pages 175-183
M.N. Berteli and Jr., A. Marsaioli
Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta
Food Control, Volume 16, Issue 3, March 2005, Pages 249-256
Stefano Zardetto
Biochemical and toxic diversity of Bacillus cereus in a pasta and meat dish associated with a food-poisoning case
Food Microbiology, Volume 22, Issue 1, January 2005, Pages 87-91
T. I. Pirhonen, M. A. Andersson, E. L. Jääskeläinen, M. S. Salkinoja-Salonen, T. Honkanen-Buzalski and T. M. -L. Johansson
Effects of different prolamin alleles on durum wheat quality properties
Journal of Cereal Science, Volume 41, Issue 1, January 2005, Pages 123-131
Ma del Carmen Martinez, Magdalena Ruiz and Jose M. Carrillo
Maltulose and furosine as indicators of quality of pasta products
Food Chemistry, Volume 88, Issue 1, November 2004, Pages 35-38
J. L. García-Baños, N. Corzo, M. L. Sanz and A. Olano
Salad and satiety: Energy density and portion size of a first-course salad affect energy intake at lunch
Journal of the American Dietetic Association, Volume 104, Issue 10, October 2004, Pages 1570-1576
Barbara J. Rolls, Liane S. Roe and Jennifer S. Meengs
Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta
Food Chemistry, Volume 87, Issue 2, September 2004, Pages 313-319
C. Alamprese, M. Rossi, E. Casiraghi, A. Hidalgo and F. Rauzzino
<Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis
Food Control, Volume 15, Issue 5, July 2004, Pages 391-395
Andrea Matucci, Gianluca Veneri, Chiara Dalla Pellegrina, Gianni Zoccatelli, Simone Vincenzi, Roberto Chignola, Angelo D. B. Peruffo and Corrado Rizzi
The effect of expectations generated by brand name on the acceptability of dried semolina pasta
Food Quality and Preference, Volume 15, Issue 5, July 2004, Pages 429-437
R. Di Monaco, S. Cavella, S. Di Marzo and P. Masi
Inulin-enriched pasta: effects on textural properties and starch degradation
Food Chemistry, Volume 86, Issue 2, June 2004, Pages 189-193
Charles S. Brennan, Victor Kuri and Carmen M. Tudorica
Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta
Food Chemistry, Volume 85, Issue 2, April 2004, Pages 275-280
A. Rathi, A. Kawatra and S. Sehgal
Thermo-fluid-dynamic investigation of a dryer, using numerical and experimental approach
Journal of Food Engineering, Volume 59, Issue 4, October 2003, Pages 413-420
A. Ficarella, A. Perago, G. Starace and D. Laforgia
Effects of moisture content and temperature of spaghetti on their mechanical properties
Journal of Food Engineering, Volume 59, Issue 1, August 2003, Pages 51-60
Bernard Cuq, Francis Gonçalves, Jean François Mas, Louis Vareille and Joel Abecassis
Characterization of durum wheat mediterranean germplasm for high and low molecular weight glutenin subunits in relation with quality
European Journal of Agronomy, Volume 19, Issue 3, July 2003, Pages 373-382
C. N. Raciti, M. A. Doust, G. M. Lombardo, G. Boggini and L. Pecetti
Development of analytical systems based on real-time PCR for Triticum species-specific detection and quantitation of bread wheat contamination in semolina and pasta
Journal of Cereal Science, Volume 38, Issue 1, July 2003, Pages 87-94
Valeria Terzi, Mauro Malnati, Martino Barbanera, A. Michele Stanca and Primetta Faccioli
Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers
Food Chemistry, Volume 81, Issue 4, June 2003, Pages 511-515
Isabel Goñi and Carmen Valentín-Gamazo
Modelling of stress due to shrinkage during drying of spaghetti
Journal of Food Engineering, Volume 57, Issue 3, May 2003, Pages 277-285
G. Ponsart, J. Vasseur, J. M. Frias, A. Duquenoy and J. M. Méot
Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta
Lebensmittel-Wissenschaft und-Technologie, Volume 36, Issue 3, May 2003, Pages 295-302
A. M. Yousif, P. Cranston and H. C. Deeth
Behavior of Escherichia coli O157:H7 in tomato and processed tomato products
Food Research International, Volume 36, Issue 8, 2003, Pages 823-830
Broderick Eribo and Mogessie Ashenafi
Effects of different heat treatments on the furosine content in fresh filled pasta
Food Research International, Volume 36, Issues 9-10, 2003, Pages 877-883
Stefano Zardetto, Marco Dalla Rosa and Stefania Di Fresco
The Phytosterol Content of Some Cereal Foods Commonly Consumed in Sweden and in the Netherlands
Journal of Food Composition and Analysis, Volume 15, Issue 6, December 2002, Pages 693-704
Lena Normén, Susanne Bryngelsson, Monica Johnsson, Pascale Evheden, Lars Ellegård, Henny Brants, Henrik Andersson and Paresh Dutta
Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products
Journal of Food Composition and Analysis, Volume 15, Issue 6, December 2002, Pages 737-747
E. -S. M. Abdel-Aal and P. Hucl
A method to evaluate the extent of residual deformations in dry spaghetti
Journal of Food Engineering, Volume 55, Issue 3, December 2002, Pages 237-245
M. A. Del Nobile and M. Massera
Folate Content of Foods: Comparison Between Databases Compiled Before and After New FDA Fortification Requirements
Journal of Food Composition and Analysis, Volume 15, Issue 3, June 2002, Pages 293-307
Sungsoo Cho, Guy Johnson and Won O. Song
The Null-4A Allele at the Waxy Locus in Durum Wheat affects Pasta Cooking Quality
Journal of Cereal Science, Volume 35, Issue 3, March 2002, Pages 287-297
R. Sharma, M. J. Sissons, A. J. Rathjen and C. F. Jenner
Effects of industrial pasta drying temperatures on starch properties and pasta quality
Food Research International, Volume 35, Issue 5, 2002, Pages 421-427
S. Güler, H. Köksel and P. K. W. Ng
Stress - Relaxation Properties of Mixograph Semolina - Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance
Journal of Cereal Science, Volume 34, Issue 2, September 2001, Pages 215-232
V. K. Rao, S. J. Mulvaney, J. E. Dexter, N. M. Edwards and D. Peressini
A simple rheological model to predict filled fresh pasta failure during heat treatment
Journal of Food Engineering, Volume 48, Issue 1, April 2001, Pages 7-18
Bruno de Cindio, Federico Celot, Massimo Migliori and Claudio Maria Pollini
Visualization of Food Structure by Confocal Laser Scanning Microscopy (CLSM)
Lebensmittel-Wissenschaft und-Technologie, Volume 34, Issue 1, February 2001, Pages 11-17
Markus B. Dürrenberger, Stephan Handschin, Béatrice Conde-Petit and Felix Escher
Cereals Contribution to the Total Dietary Intake of Heavy Metals in Madrid, Spain
Journal of Food Composition and Analysis, Volume 13, Issue 4, August 2000, Pages 495-503
C. Cuadrado, J. Kumpulainen, A. Carbajal and O. Moreiras
Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread
Food Chemistry, Volume 68, Issue 4, March 2000, Pages 437-441
G. Bonafaccia, V. Galli, R. Francisci, V. Mair, V. Skrabanja and I. Kreft
Influence of Maillard Reaction on Protein Modification and Colour Development in Pasta. Comparison of Different Drying Conditions
Lebensmittel-Wissenschaft und-Technologie, Volume 33, Issue 1, February 2000, Pages 48-52
Rita Acquistucci
Inhibition by a-Tocopherol and L-Ascorbate of Linoleate Hydroperoxidation and ß-Carotene Bleaching Activities in Durum Wheat Semolina
Journal of Cereal Science, Volume 31, Issue 1, January 2000, Pages 41-54
D. Pastore, D. Trono, L. Padalino, S. Simone, D. Valenti, N. Di Fonzo and S. Passarella
The Development of Tritordeum: A Novel Cereal for Food Processing
Journal of Cereal Science, Volume 30, Issue 2, September 1999, Pages 85-95
A. Martín, J. B. Alvarez, L. M. Martín, F. Barro and J. Ballesteros
Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation
Journal of Cereal Science, Volume 30, Issue 2, September 1999, Pages 133-145
A. Fardet, J. Abecassis, C. Hoebler, P. M. Baldwin, A. Buléon, S. Bérot and J. -L. Barry
Less Insulin is Needed for Regulation of Postprandial Glucose in Healthy Subjects after Wholekernel Rye Bread and Dark Durum Wheat Pasta than after Wheat Bread
Journal of the American Dietetic Association, Volume 99, Issue 9, Supplement 1, September 1999, Page A96
K.S. Leinonen, K.H. Liukkonen, K.S. Poutanen, L.K. Niskanen and H.M. Mykkanen
Formation of coloured Maillard reaction products in a gluten-glucose model system
Food Chemistry, Volume 66, Issue 3, August 1999, Pages 293-299
Vincenzo Fogliano, Simona Maria Monti, Teresa Musella, Giacomino Randazzo and Alberto Ritieni
Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate
Lebensmittel-Wissenschaft und-Technologie, Volume 32, Issue 3, May 1999, Pages 154-161
Karin Thorvaldsson, Mats Stading, Katarina Nilsson, Siw Kidman and Maud Langton
ß-Carotene content of Brazilian fortified pasta
Food Control, Volume 10, Issue 2, April 1999, Pages 81-85
Maricilda R. Pereira, Jaime Amaya-Farfan and Delia Rodriguez-Amaya
Effects of drying processing on the Maillard reaction in pasta
Food Research International, Volume 32, Issue 3, April 1999, Pages 193-199
Monica Anese, M. Cristina Nicoli, Roberto Massini and Carlo R. Lerici
A PCR-based Method for the Detection of Hexaploid Bread Wheat Adulteration of Durum Wheat and Pasta
Journal of Cereal Science, Volume 28, Issue 2, September 1998, Pages 135-145
G. J. Bryan, A Dixon, M. D. Gale and G. Wiseman
Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study
Journal of Cereal Science, Volume 27, Issue 2, March 1998, Pages 133-145
A. Fardet, C. Hoebler, P. M. Baldwin, B. Bouchet, D. J. Gallant and J. -L. Barry
Responses of growing turkeys to the dietary inclusion of inedible pasta and unextruded and extruded biosolids from milk processing
Animal Feed Science and Technology, Volume 70, Issues 1-2, January 1998, Pages 123-136
J. E. Williams, R. L. Belyea, F. H. Hsieh and J. D. Firman
Quality Characteristics of Durum Wheat Lines Deriving High Protein From aTriticum dicoccoides(6b) Substitution
Journal of Cereal Science, Volume 27, Issue 1, January 1998, Pages 47-51
M. I. P. Kovacs, N. K. Howes, J. M. Clarke and D. Leisle
Acidified pastas
Trends in Food Science & Technology, Volume 8, Issue 10, October 1997, Page 348
G.J. Barnes, D. Collins-Thompson and Jau Y. Hsu
Fast radial NMR microimaging studies of pasta drying
Journal of Food Engineering, Volume 33, Issues 3-4, August-September 1997, Pages 321-335
B. P. Hills, J. Godward and K. M. Wright
Pasta and Noodle Technology. In: James E. Kruger, Robert B. Matsuo and Joel W. Dick, Editors, American Association of Cereal Chemists (1996) ISBN 0 913250 89 9, p. 356.
Trends in Food Science & Technology, Volume 8, Issue 7, July 1997, Page 252
Brendan J. Donnelly
Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis
Journal of Cereal Science, Volume 25, Issue 1, January 1997, Pages 65-75
M. I. P. Kovacs, L. M. Poste, G. Butler, S. M. Woods, D. Leisle, J. S. Noll and G. Dahlke