Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality by Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber by Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man

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Tratamiento conservador de una lesión PASTA (partial articular supraspinatus tendon avulsion) en una paciente con alta demanda funcional. Presentación de un caso con un seguimiento... by João Artur Bonadiman, Italo José Mejía Sabando, Marcos David Oliveira Moura, Paulo César Faiad Piluski, Carlos Humberto Castillo Rodríguez, Osvandré Lech

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Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta... by Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello

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The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds by Silvia Marzocchi, Federica Pasini, Renzo Santi, Maria Fiorenza Caboni

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Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta by Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari

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« Cette femme éminente a touché l’âme universelle ». Une théorie médicale du talent de l’actrice-chanteuse dans La Pasta nell’Otello de Luigi Morando De Rizzoni (Vérone, Crescini,... by Céline Frigau Manning

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Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta by Guohua ZHANG, Xiaxia HE, Ting LU, Tian SUN, Canlan WANG, Shiwei ZHOU

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Esterilización de la lesión y reparación tisular con Pasta CTZ en molar permanente con pulpitis irreversible. by María Angélica Perea, Juan Diego Mejía, Aline Leite de Farias, Manuel Restrepo

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Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta by Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń

Subjects: “…pasta…”
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Efecto de miel de abeja (Apis mellifera) en la conservación de la pasta de macadamia (Macadamia integrifolia) by Lissette Elizabeth Mera Rosado, Fanny Lisbeth Cuadros Herrera, Jordan Javier García Mendoza, Cecilia Párraga Alava

Subjects: “…conservante natural; miel de abeja; pasta de macadamia; perfil lipídico.…”
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In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein additi... by Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan

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