Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

(2015) Jayne E. Bock et al.   CEREAL CHEMISTRY

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

(2015) Mauro Marengo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

(2014) Nisha Rakhesh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

(2013) Alessandra Marti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

(2013) Milda Stuknytė et al.   FOOD CHEMISTRY

Quality and nutritional properties of pasta products enriched with immature wheat grain

(2013) Maria Cristina Casiraghi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The effects of dietary fibre addition on the quality of common cereal products

(2013) Martina Foschia et al.   JOURNAL OF CEREAL SCIENCE

Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

(2013) Alessandra Marti et al.   JOURNAL OF FOOD QUALITY

Structure–quality relationship in commercial pasta: A molecular glimpse

(2012) Francesco Bonomi et al.   FOOD CHEMISTRY

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

(2012) Francisco Cabrera-Chávez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Past and future of cereal grains as food for health

(2012) Kaisa Poutanen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

(2011) S. Buratti et al.   ANALYTICA CHIMICA ACTA

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

(2010) Ivano de Noni et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

(2010) Jaime Uribarri et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life

(2007) Simona Benedetti et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY