Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

(2021) Andrea Ainsa et al.   Foods

Nutritional Characterization of Sea Bass Processing By-Products

(2020) Paulo E. S. Munekata et al.   Biomolecules

Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice

(2020) Juan Calanche et al.   Foods

Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass ( Dicentrarchus labrax )

(2019) Juan Calanche et al.   CEREAL CHEMISTRY

Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and Bighead Carp (Aristichthysnobilis) Heads

(2019) Jing Zhang et al.   MOLECULES

The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

(2018) Ajay Desai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation of lasagnas with dried mix of tuna and tilapia

(2017) Katia Setsuko KIMURA et al.   Food Science and Technology

Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed

(2017) Aujcharaporn Pongpichaiudom et al.   Journal of Food Measurement and Characterization

Defining ‘nutraceuticals’: neither nutritious nor pharmaceutical

(2016) Jeffrey K. Aronson   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

(2016) Elenice Souza dos Reis GOES et al.   Food Science and Technology

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

(2016) Tingting Liu et al.   FOOD CHEMISTRY

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

(2016) Elenice Souza dos Reis GOES et al.   Food Science and Technology

Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review

(2015) Satish Kumar Sharma et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

(2015) Jelena Filipović et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

(2014) Estefanía Rodríguez De Marco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and validation of a quantitative frame of reference for meat sensory evaluation

(2012) A. Braghieri et al.   FOOD QUALITY AND PREFERENCE

Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

(2012) Maria G. Vernaza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional food product development – Opportunities and challenges for food manufacturers

(2012) Rao Sanaullah Khan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quality characteristics of dried pasta enriched with buckwheat flour

(2011) Alessandra Marti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review

(2011) K. Jayathilakan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge

(2010) Charlotte Jacobsen   Annals of the New York Academy of Sciences

Marine foods as functional ingredients in bakery and pasta products

(2010) S.U. Kadam et al.   FOOD RESEARCH INTERNATIONAL

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Development of Functional Spaghetti Enriched with Long Chain Omega-3 Fatty Acids

(2008) Giovanna Iafelice et al.   CEREAL CHEMISTRY