Senatore cappelli (<i>Triticum turgidum</i> ssp. durum) pasta: a study on the nutritional quality of whole grains and its physical form-Reference-Cited by-同舟云学术

Senatore cappelli (Triticum turgidum ssp. durum) pasta: a study on the nutritional quality of whole grains and its physical form

Published:2022-01-11 Issue:4 Volume:73 Page:451-459
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Pugnaloni Sofia¹,Alia Sonila¹,Gabrielli Marcello²,Di Paolo Alice¹,Turco Imma¹,Mazzanti Laura¹,Orsini Roberto³,Vignini Arianna¹⁴,Ferretti Gianna¹⁴

Affiliation:

1. Department of Clinical Sciences, Section of Biochemistry, Biology and Physics, Università Politecnica delle Marche, Ancona, Italy

2. Department of Clinical Sciences, School of Specialization in Clinical Nutrition, Università Politecnica delle Marche, Ancona, Italy

3. Department of Agricultural, Food and Environmental Sciences (D3A), Agronomy and Crop Science Section, Università Politecnica delle Marche, Ancona, Italy

4. Research Center of Health Education and Health Promotion, Università Politecnica delle Marche, Ancona, Italy

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2021.2025212

Reference58 articles.

1. Antimicrobial properties of allicin from garlic

2. International Tables of Glycemic Index and Glycemic Load Values: 2008

3. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies

4. The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta;LWT;2024-01

2. Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes;Food and Bioprocess Technology;2023-02-09