Technological and Sensory Aspects of Macaroni with Free or Encapsulated Azolla Fern Powder

Comparison of hydrothermal carbonization and torrefaction of azolla biomass: Analysis of the solid products

(2020) Bence Babinszki et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

Differential Production of Phenolics, Lipids, Carbohydrates and Proteins in Stressed and Unstressed Aquatic Plants, Azolla filiculoides and Azolla pinnata

(2020) Thi Linh Nham Tran et al.   Biology-Basel

In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour

(2020) Rajan Sharma et al.   International Journal of Gastronomy and Food Science

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

(2019) Przemysław Łukasz Kowalczewski et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products

(2019) Tomás Lafarga   Algal Research-Biomass Biofuels and Bioproducts

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

(2019) Patrícia Fradinho et al.   Algal Research-Biomass Biofuels and Bioproducts

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

(2018) Xikun Lu et al.   FOOD CHEMISTRY

Effect of saffron ( Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

(2018) R. Armellini et al.   FOOD CHEMISTRY

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

Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

(2018) Carolina Aranibar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

(2018) Elyas Mohammadi-Gouraji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aquatic plant Azolla as the universal feedstock for biofuel production

(2016) Ana F. Miranda et al.   Biotechnology for Biofuels

Use of purple durum wheat to produce naturally functional fresh and dry pasta

(2016) Donatella Bianca Maria Ficco et al.   FOOD CHEMISTRY

Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

(2016) Talita A. Comunian et al.   FOOD HYDROCOLLOIDS

Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves

(2016) Alexandra Cárdenas-Hernández et al.   JOURNAL OF CEREAL SCIENCE

Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

(2016) Gilsimeire Morais Bastos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract

(2015) Ana Belščak-Cvitanović et al.   FOOD HYDROCOLLOIDS

How combinations of dietary fibres can affect physicochemical characteristics of pasta

(2015) Martina Foschia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of the incorporation of grape marc powder in fettuccini pasta properties

(2014) Voltaire Sant'Anna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Antibacterial and Antioxidant Efficacy of the Fern Azolla caroliniana Symbiotic with the Cyanobacterium Anabaena azollae

(2014) Nabakishore Nayak et al.   Proceedings of the National Academy of Sciences, India. Section B

Release of yerba mate antioxidants from corn starch–alginate capsules as affected by structure

(2013) Alex López-Córdoba et al.   CARBOHYDRATE POLYMERS

Preparation of phycocyanin microcapsules and its properties

(2013) Mingyan Yan et al.   FOOD AND BIOPRODUCTS PROCESSING

Active biodegradable packaging for fresh pasta

(2013) Talita Pires de Camargo Andrade-Molina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

(2011) Cristian Tello-Ireland et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

(2010) Mónica Fradique et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Prediction models for shape and size of ca-alginate macrobeads produced through extrusion–dripping method

(2009) Eng-Seng Chan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of extrusion process on properties of cooked, fresh egg pasta

(2008) Stefano Zardetto et al.   JOURNAL OF FOOD ENGINEERING