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For: Vignola MB, Bustos MC, Pérez GT. Comparison of quality attributes of refined and whole wheat extruded pasta. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Number Cited by Other Article(s)
1
Aktas-Akyildiz E. Effect of wheat bran and whole wheat flour on manti quality. AN ACAD BRAS CIENC 2023;95:e20220044. [PMID: 38126429 DOI: 10.1590/0001-3765202320220044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 05/03/2023] [Indexed: 12/23/2023]  Open
2
Liu Y, Meng N, Sun Y, Wang L, Liu M, Qiao C, Tan B. Three thermal treated methods improve physicochemical and functional properties of wheat bran-germ and the bran-germ containing products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:4317-4328. [PMID: 36762767 DOI: 10.1002/jsfa.12492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 12/29/2022] [Accepted: 02/10/2023] [Indexed: 06/06/2023]
3
Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles. Food Chem 2023;404:134577. [DOI: 10.1016/j.foodchem.2022.134577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/27/2022] [Accepted: 10/08/2022] [Indexed: 11/06/2022]
4
Wang J, Brennan MA, Brennan CS, Serventi L. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 2022;14:4575. [PMID: 36364837 PMCID: PMC9654938 DOI: 10.3390/nu14214575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 01/12/2024]  Open
5
Kaplan Evlice A. Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn. Cereal Chem 2022. [DOI: 10.1002/cche.10570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
6
Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112528] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
7
Oyeyinka AT, Dahunsi JO, Akintayo OA, Oyeyinka SA, Adebiyi JA, Otutu OL, Awofadeju OFJ, Gbashi S, Chinma CE, Manley M, Adebo OA, Njobeh PB, Kesa H. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
8
Neylon E, Arendt EK, Zannini E, Sahin AW. Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
9
Olubi O, Felix-Minnaar JV, Jideani VA. Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup. Foods 2021;10:foods10081817. [PMID: 34441594 PMCID: PMC8391701 DOI: 10.3390/foods10081817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/14/2021] [Accepted: 07/16/2021] [Indexed: 11/24/2022]  Open
10
Maltzahn LE, Zenker SG, Lopes JL, Pereira RM, Verdi CA, Rother V, Busanello C, Viana VE, Batista BL, de Oliveira AC, Pegoraro C. Brazilian Genetic Diversity for Desirable and Undesirable Elements in the Wheat Grain. Biol Trace Elem Res 2021;199:2351-2365. [PMID: 32797369 DOI: 10.1007/s12011-020-02338-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 08/06/2020] [Indexed: 11/30/2022]
11
Oduro-Obeng H, Fu BX, Beta T. Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars. Food Chem 2021;363:130016. [PMID: 34237558 DOI: 10.1016/j.foodchem.2021.130016] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 04/26/2021] [Accepted: 05/03/2021] [Indexed: 12/18/2022]
12
Cheng W, Sun Y, Fan M, Li Y, Wang L, Qian H. Wheat bran, as the resource of dietary fiber: a review. Crit Rev Food Sci Nutr 2021;62:7269-7281. [PMID: 33938774 DOI: 10.1080/10408398.2021.1913399] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
13
Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021;62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
14
Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
15
Oyeyinka SA, Adepegba AA, Oyetunde TT, Oyeyinka AT, Olaniran AF, Iranloye YM, Olagunju OF, Manley M, Kayitesi E, Njobeh PB. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110618] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
16
Kõrge K, Bajić M, Likozar B, Novak U. Active chitosan–chestnut extract films used for packaging and storage of fresh pasta. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14569] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
17
Fois S, Campus M, Piu PP, Siliani S, Sanna M, Roggio T, Catzeddu P. Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties. Foods 2019;8:E422. [PMID: 31540522 PMCID: PMC6770218 DOI: 10.3390/foods8090422] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 01/22/2023]  Open
18
Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.075] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
19
Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making. J CHEM-NY 2019. [DOI: 10.1155/2019/4385045] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]  Open
20
Vignola MB, Bustos MC, Pérez GT. In vitro dialyzability of essential minerals from white and whole grain pasta. Food Chem 2018;265:128-134. [DOI: 10.1016/j.foodchem.2018.05.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/28/2018] [Accepted: 05/02/2018] [Indexed: 10/16/2022]
21
Ertl K, Goessler W. Grains, whole flour, white flour, and some final goods: an elemental comparison. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3117-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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