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在“Elsevier电子期刊”中，命中：964条，耗时：小于0.01 秒

在所有数据库中总计命中：1,531条

1.Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

作者：Valeria Menga^a ; Mariana Amato^b ; Tim D. Phillips^c ; Donato Angelino^d ; Federico Morreale^d ; Clara Fares^a ; ^{clara.fares@crea.gov.it}

关键词：DW ; durum wheat ; CGF ; commercial gluten free product ready for pasta making ; CS5 ; 5% of milled chia seeds replacement ; CS10 ; 10% of milled chia seeds replacement ; CM5 ; 5% of chia mucilage replacement ; CM10 ; 10% of chia mucilage replacement ; PC ; protein content ; IDF ; insoluble dietary fiber ; SDF ; soluble dietary fiber ; TPC ; total phenolic content ; TPAs ; total phenolic acids ; NRS ; not resistant starch ; TS ; total starch ; RAG ; rapidly available glucose ; SAG ; slowly available glucose ; RDS ; rapidly di

刊名：Food Chemistry

出版年：2017

2.Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber

作者：Beata Biernacka^a ; Dariusz Dziki^a ; ^{dariusz.dziki@up.lublin.pl} ; Urszula Gawlik-Dziki^b ; Renata Ró ; żyło^c ; Monika Siastała^c

关键词：Pasta ; Carob fiber ; Quality ; Antioxidant properties ; Digestion in vitro

刊名：LWT - Food Science and Technology

出版年：2017

3.Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

作者：Abdallah Bouasla^a ; Agnieszka Wó ; jtowicz^b ; ^{agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author} ; Mohammed Nasereddine Zidoune^a

关键词：Extrusion-cooking ; Gluten-free pasta ; Physical properties ; Texture ; Microstructure

刊名：LWT - Food Science and Technology

出版年：2017

4.Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

作者：Anna Lorusso^a ; Michela Verni^a ; Marco Montemurro^a ; Rossana Coda^b ; Marco Gobbetti^a ; Carlo Giuseppe Rizzello^a ; ^{carlogiuseppe.rizzello@uniba.it}

关键词：Quinoa ; Pasta ; Lactic acid bacteria

刊名：LWT - Food Science and Technology

出版年：2017

5.Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

作者：Miriam Zanoletti^a ; Parisa Abbasi Parizad^a ; Vera Lavelli^a ; Cristina Cecchini^b ; Paolo Menesatti^b ; Alessandra Marti^a ; ^{alessandra.marti@unimi.it" class="auth_mail" title="E-mail the corresponding author} ; M. Ambrogina Pagani^a

关键词：Pigmented wheat ; Antioxidant capacity ; Bioactive compounds ; Enriched-pasta

刊名：LWT - Food Science and Technology

出版年：2017

6.Assessing the economic feasibility of high heat treatment, using evidence obtained from pasta factories in Sicily (Italy)

作者：Gioacchino Pappalardo ; ^{gioacchino.pappalardo@unict.it} ; Gaetano Chinnici ; Biagio Pecorino

关键词：Pasta factories ; Eco-friendly techniques ; Benefit-cost analysis ; Open-ended choice experiment

刊名：Journal of Cleaner Production

出版年：2017

7.The fifth-order partial differential equation for the description of the Fermi-Pasta-Ulam model

作者：Nikolay A. Kudryashov ; ^{nakudr@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Alexandr K. Volkov ^{alexander.k.volkov@yandex.ru" class="auth_mail" title="E-mail the corresponding author}

关键词：Fermi&ndash ; Pasta&ndash ; Ulam model ; Continuous limit ; Painlevé ; test ; Exact solution ; Pseudospectral method

刊名：Communications in Nonlinear Science and Numerical Simulation

出版年：2017

8.Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production

作者：Elisa Carloni^a ; ^{elisa.carloni1@uniurb.it} ; Giulia Amagliani^a ; Enrica Omiccioli^b ; Veronica Ceppetelli^b ; Michele Del Mastro^c ; Luca Rotundo^a ; Giorgio Brandi^a ; Mauro Magnani^a

关键词：Common wheat adulteration ; Real-time PCR ; Semolina ; Durum wheat ; Pasta

刊名：Food Chemistry

出版年：2017

9.Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach

作者：Maura N. Laus^a ; ¹ ; ^{maura.laus@unifg.it} ; Mario Soccio^a ; ¹ ; ^{mario.soccio@unifg.it} ; Michela Alfarano^a ; ¹ ; ^{michela.alfarano@unifg.it} ; Antonella Pasqualone^b ; ^{antonella.pasqualone@uniba.it} ; Marcello S. Lenucci^c ; ^{marcello.lenucci@unisalento.it} ; Giuseppe Di Miceli^d ; ^e ; ^{giuseppe.dimiceli@unipa.it} ; Donato Pastore^a ; ^{donato.pastore@unifg.it}

关键词：AAPH ; 2 ; 2&prime ; -azobis(2-methylpropionamidine) dihydrochloride ; ABTS ; diammonium-2 ; 2&prime ; -azino-bis(3-ethylbenzothiazoline-6-sulfonate) ; AC ; Antioxidant Capacity ; AOB ; Antioxidant/Oxidant Balance ; AUC ; area under curve ; BO ; bran oleoresin ; BW ; bran water ; DPPD ; N ; N-diethyl-p-phenylenediamine ; d.w. ; dry weight ; FL ; fluorescein ; 3&prime ; 6&prime ; -dihydroxy-3H-spiro[2-benzofuran-1 ; 9&prime ; -xanthen]-3-one ; FSP ; Free Soluble Phenolic ; f.w. ; fresh weight ; HAT ; Hydrogen Atom Transfer ; LDLox ; oxidize

刊名：Food Chemistry

出版年：2017

10.Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties

作者：Pasquale De Vita^a ; ^{pasquale.devita@crea.gov.it" class="auth_mail" title="E-mail the corresponding author} ; Cristiano Platani^a ; Mariagiovanna Fragasso^a ; Donatella Bianca Maria Ficco^a ; Salvatore Antonio Colecchia^a ; Matteo Alessandro Del Nobile^b ; Lucia Padalino^b ; Spartaco Di Gennaro^c ; Angelo Petrozza^c

关键词：Sodium Selenate (PubChem CID ; 25960) ; Tween20 (PubChem CID ; 443314) ; Sodium Hydroxide (PubChem CID ; 14798) ; Sodium dodecylsulphate (PubChem CID ; 3423265) ; Boric Acid (PubChem CID ; 7628) ; Sulfuric acid (PubChem CID ; 1118) ; 1-Butanol (PubChem CID ; 263)

刊名：Food Chemistry

出版年：2017

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