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Research article

First published 2021-10

Instant rice-based composite pasta requiring no cooking

Porinita Devi, Sweety Kalita, Mridula Saikia Barooah [...]

Food Science and Technology International

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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

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Research article

First published 2026-1

Optimization and quality evaluation of functional pasta made from germinated finger millet,buckwheat,and black gram

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

Food Science and Technology International

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Research article

First published 2018-6

Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features

ME Martín-Esparza, A Raga, C González-Martínez [...]

Food Science and Technology International

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Research article

First published 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

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Research article

First published 2011-2

Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

A.M. Sanguinetti, A. Del Caro, N.P. Mangia [...]

Food Science and Technology International

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Research article

First published 2019-10

Effect of storage temperature on the chemical,microbiological,and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli

Facundo Cuffia, Yanina Pavón, Guillermo George [...]

Food Science and Technology International

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Research article

First published 2019-5

Assessment of the effect of drying temperature and composition on the biochemical methane potential of in-house dried household food waste

K Valta, A Sotiropoulos, D Malamis [...]

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 2001-04

Review: Technology,Chemistry and Microbiology of Whey Cheeses

M. E. Pintado, A. C. Macedo, F. X. Malcata

Food Science and Technology International

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Research article

First published 2009-02

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

R.G. Hernández-Nava, J. De J. Berrios, J. Pan [...]

Food Science and Technology International

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