Citations (23)
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Nilgün Ertaş, Mine Aslan & Asuman Çevik. (2023) Improvement of Structural and Nutritional Quality of Gluten Free Pasta. Journal of Culinary Science & Technology 21:6, pages 867-885.
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Xinying Suo, Margherita Dall’Asta, Gianluca Giuberti, Michele Minucciani, Zhangcun Wang & Elena Vittadini. (2022) The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta. International Journal of Food Sciences and Nutrition 73:5, pages 600-609.
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Panagiota Binou, Amalia E. Yanni & Vaios T. Karathanos. (2022) Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review. Critical Reviews in Food Science and Nutrition 62:10, pages 2722-2740.
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Joseph S. Woomer & Akinbode A. Adedeji. (2021) Current applications of gluten-free grains – a review. Critical Reviews in Food Science and Nutrition 61:1, pages 14-24.
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Nelsy García-Caldera & Friné Velázquez-Contreras. (2019) Amaranth Pasta in Mexico: A Celiac Overview. Journal of Culinary Science & Technology 17:2, pages 146-154.
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P. Pinel, M. N. Emmambux, C. Bourlieu & V. Micard. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Articles from other publishers (17)
Richard Kingsley Padi, Gregory Afra Komlaga & Firibu Kwasi Saalia. (2023) Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution. Journal of Food Processing and Preservation 2023, pages 1-14.
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Marina Mefleh, Fatma Boukid & Costantino Fadda. (2022) Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. Life 12:10, pages 1613.
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Merve ŞAHİN, Eylem ODABAŞ & Hülya ÇAKMAK. (2022) Kırık Leblebiden Elde Edilen Unun Glutensiz Erişte Üretiminde DeğerlendirilmesiUtilization of Split Roasted Chickpea Flour in Gluten-free Noodle Production. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 26:2, pages 260-267.
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Namrata A. Giri & B. K. Sakhale. (2021) Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti. Journal of Food Science and Technology 59:6, pages 2410-2419.
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Lin Lu, Caigao He, Bingjie Liu, Quan Wen & Shuqin Xia. (2022) Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility. LWT 159, pages 113222.
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Daniel E. Garcia-Valle, Luis A. Bello-Pérez, Edith Agama-Acevedo & Jose Alvarez-Ramirez. (2021) Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour. LWT 145, pages 111347.
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Ravneet Kaur & Kamlesh Prasad. (2021) Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends in Food Science & Technology 109, pages 448-463.
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Lucia Padalino, Matteo Alessandro Del Nobile, Barbara la Gatta, Mariacinzia Rutigliano, Aldo Di Luccia & Amalia Conte. (2019) Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. Food Chemistry 283, pages 454-461.
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Joseph Bruno, David Konas, Evan Matthews, Charles Feldman, Kate Pinsley & Adrian Kerrihard. (2019) Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity. Polish Journal of Food and Nutrition Sciences 69:2, pages 203-209.
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Sanaz Shaabani, Mohammad Saeid Yarmand, Hossein Kiani & Zahra Emam-Djomeh. (2018) The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. LWT 90, pages 362-372.
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Martina FoschiaStefan W. HorstmannElke K. ArendtEmanuele Zannini. (2017) Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. Annual Review of Food Science and Technology 8:1, pages 75-96.
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Nesli SozerUlla Holopainen-MantilaKaisa Poutanen. (2017) Traditional and New Food Uses of Pulses. Cereal Chemistry Journal 94:1, pages 66-73.
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Edurne Simón, Idoia Larretxi, Itziar Churruca, Arrate Lasa, María Ángeles Bustamante, Virginia Navarro, María del Pilar Fernández-Gil & Jonatan MirandaArrate Lasa, María del Pilar Fernández-Gil, María Ángeles Bustamante & Jonatan Miranda. 2017. Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease. Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
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Lucia Padalino, Amalia Conte & Matteo Del Nobile. (2016) Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 5:4, pages 87.
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Karima Laleg, Denis Cassan, Cécile Barron, Pichan Prabhasankar & Valérie Micard. (2016) Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLOS ONE 11:9, pages e0160721.
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