Trends in research on durum wheat and pasta, a bibliometric mapping approach-Reference-Cited by-同舟云学术

Trends in research on durum wheat and pasta, a bibliometric mapping approach

Published:2020-03-16 Issue:3 Volume:97 Page:581-588
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Cecchini Cristina¹^ORCID,Menesatti Paolo¹^ORCID,Antonucci Francesca¹^ORCID,Costa Corrado¹^ORCID

Affiliation:

1. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Roma Italy

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10274

Reference48 articles.

1. Antioxidant Activity of Grains

2. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

3. Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity

4. Study of the influence of the milling process on the distribution of deoxynivalenol content from the caryopsis to cooked pasta

5. Influence of High Molecular Weight (HMW) and Low Molecular Weight (LMW) Glutenin Subunits Controlled byGlu-1andGlu-3Loci on Durum Wheat Quality

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2. Analysis of the Lipid Component and the Sterol Ester Fraction for the Detection of Soft Wheat in Durum Wheat Flour and Pasta;Separations;2024-02-07

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4. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review;Plants;2023-01-24

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