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Ganesan Pandi, Devadharshini Sakthivel & Kolanthaivadivelu Rathnakumar. (2023) Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta. Journal of Aquatic Food Product Technology 32:4, pages 475-488.
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Jisto Mathew, Lonappan Blossom, TK Srinivasa Gopal & Ancy Thomas. (2022) Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review. Journal of Aquatic Food Product Technology 31:9, pages 1002-1023.
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Articles from other publishers (19)
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S. Boudalia, Y. Gueroui, B. Boumaza, A. Bousbia, M. Benada, C. Leksir, E.Y. Mezroua, K.R. Zemmouchi, A. Saoud & M. Chemmam. (2020) Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-Dried Sweet Whey. Scientia Agriculturae Bohemica 51:3, pages 75-85.
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Adetiya Rachman, Margaret A. Brennan, James Morton & Charles S. Brennan. (2020) Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods 9:5, pages 589.
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De‐Yang Li, Da‐Yong Zhou, Fa‐Wen Yin, Xiu‐Ping Dong, Hong‐Kai Xie, Zhong‐Yuan Liu, Ao Li, Jia‐Xuan Li, Kanyasiri Rakariyatham & Fereidoon Shahidi. (2020)
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R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera & P. I. P. Perera. (2019) Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. International Journal of Food Science 2019, pages 1-10.
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Juan Calanche, Hector Beltrán, Pedro Marquina, Pedro Roncalés & José A. Beltrán. (2019)
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Maria Lúcia G. Monteiro, Eliane T. Mársico, Rosires Deliza, Vinicius S. Castro, Yhan S. Mutz, Manoel S. Soares Junior, Márcio Caliari, Elaine A. dos Santos & Carlos A. Conte-Junior. (2019) Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. LWT 111, pages 751-758.
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Ajay Desai, Margaret Brennan, Xinbo Guo, Xin-An Zeng & Charles Brennan. (2019) Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules 24:5, pages 839.
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Ajay Desai, Tang Beibeia, Margaret Brennan, Xinbo Guo, Xin-An Zeng & Charles Brennan. (2018) Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder. Nutrients 10:12, pages 1923.
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Ajay S. Desai, Margaret A. Brennan & Charles S. Brennan. (2018) Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder. European Food Research and Technology 244:10, pages 1729-1739.
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Anju Boora Khatkar & Amarjeet Kaur. (2018) Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles. Journal of Food Measurement and Characterization 12:3, pages 2218-2229.
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Ajay Desai, Margaret Brennan & Charles Brennan. (2018) Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta. Foods 7:4, pages 62.
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Ajay Desai, Margaret A. Brennan & Charles S. Brennan. (2018) The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT 89, pages 52-57.
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