Influence of Drying Conditions on Volatile Compounds of Pasta

Effects of Different Drying Conditions on Water Absorption and Gelatinization Properties of Pasta

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Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta

(2009) Romina Beleggia et al.   JOURNAL OF CEREAL SCIENCE

A review on development of solid phase microextraction fibers by sol–gel methods and their applications

(2008) Ashwini Kumar et al.   ANALYTICA CHIMICA ACTA

Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes

(2008) Vito M. Paradiso et al.   FOOD CHEMISTRY

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

(2008) Ana Rivas-Cañedo et al.   MEAT SCIENCE

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

(2007) Vito M. Paradiso et al.   JOURNAL OF CEREAL SCIENCE