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International Journal of Food Sciences and Nutrition Volume 69, 2018 - Issue 1
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Food Composition and Analysis

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

Daniela MartiniConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy; ORCID Iconhttp://orcid.org/0000-0001-8298-926XView further author information
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Roberto CiccorittiConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy; ORCID Iconhttp://orcid.org/0000-0002-3389-0439View further author information
ORCID Icon,
Isabella NicolettiCNR – Istituto di Metodologie Chimiche (IMC), Monterotondo, ItalyORCID Iconhttp://orcid.org/0000-0002-7783-3823View further author information
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Francesca NocenteConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy; ORCID Iconhttp://orcid.org/0000-0002-7982-1009View further author information
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Danilo CorradiniCNR – Istituto di Metodologie Chimiche (IMC), Monterotondo, ItalyORCID Iconhttp://orcid.org/0000-0002-2805-5252View further author information
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Maria Grazia D’EgidioConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy; ORCID Iconhttp://orcid.org/0000-0002-9706-702XView further author information
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Federica TaddeiConsiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-3940-0581View further author information
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Pages 24-32 | Received 21 Apr 2017, Accepted 28 May 2017, Published online: 21 Jun 2017

Citations (17)

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Bernard Srour & Mathilde Touvier. (2020) Processed and ultra-processed foods: coming to a health problem?. International Journal of Food Sciences and Nutrition 71:6, pages 653-655.
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Articles from other publishers (16)

Silvia Zingale, Alfio Spina, Carlo Ingrao, Biagio Fallico, Giuseppe Timpanaro, Umberto Anastasi & Paolo Guarnaccia. (2023) Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. Plants 12:3, pages 530.
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Alessandra Marti & Catrin Tyl. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach 1 15 .
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsì & Giovanna Ferrari. (2022) Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends in Food Science & Technology 122, pages 49-65.
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Rosamaria Iadecola, Roberto Ciccoritti, Brunella Ceccantoni, Andrea Bellincontro & Tiziana Amoriello. (2022) Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology. Sustainability 14:6, pages 3309.
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Deepak Kasote, Rhowell N. TiozonJr.Jr., Kristel June D. Sartagoda, Hameeda Itagi, Priyabrata Roy, Ajay Kohli, Ahmed Regina & Nese Sreenivasulu. (2021) Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. Frontiers in Plant Science 12.
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Alessandro Cammerata, Barbara Laddomada, Francesco Milano, Francesco Camerlengo, Marco Bonarrigo, Stefania Masci & Francesco Sestili. (2021) Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods 10:11, pages 2817.
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Federica Taddei, Elena Galassi, Francesca Nocente & Laura Gazza. (2021) Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars. Foods 10:6, pages 1316.
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Rossella Dodi, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Margherita Dall’Asta & Daniela Martini. (2021) Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility. Foods 10:5, pages 921.
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Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan & Charles S. Brennan. (2021) Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 10:4, pages 731.
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Tiziana Amoriello & Roberto Ciccoritti. (2021) Sustainability: Recovery and Reuse of Brewing-Derived By-Products. Sustainability 13:4, pages 2355.
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Mirko Marino, Cristian Del Bo’, Daniela Martini, Marisa Porrini & Patrizia Riso. (2020) A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions. Foods 9:11, pages 1606.
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Claudia Arribas, Blanca Cabellos, Eva Guillamón & Mercedes M. Pedrosa. (2020) Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour. Food & Function 11:9, pages 7913-7924.
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Valentina Melini, Francesca Melini & Rita Acquistucci. (2020) Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants 9:4, pages 343.
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Giovanni Sogari, Jie Li, Michele Lefebvre, Davide Menozzi, Nicoletta Pellegrini, Martina Cirelli, Miguel I. Gómez & Cristina Mora. (2019) The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta. Nutrients 11:12, pages 2993.
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Roberto Ciccoritti, Francesca Nocente, Daniela Sgrulletta & Laura Gazza. (2019) Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process. LWT 101, pages 10-16.
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Altamore Luca, Ingrassia Marzia, Chironi Stefania, Columba Pietro, Sortino Giuseppe, Vukadin Ana & Bacarella Simona. (2018) Pasta experience: Eating with the five senses—a pilot study. AIMS Agriculture and Food 3:4, pages 493-520.
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