The DOI matches its Crossref record; 20 of the 20 references it cites were found in a registry or an index.
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
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Citations
Cites
Grain legume proteins and nutraceutical properties
Duranti, M. (2006) · Fitoterapia · doi:10.1016/j.fitote.2005.11.008 · Cited by 620
Kruger, J. E., Matsuo, R. B., & Dick, J. W. (1996) · Medical Entomology and Zoology · Cited by 298
Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality
Chillo, S., Laverse, J., Falcone, P. M., Protopapa, A., & Del Nobile, M. A. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2007.03.004 · Cited by 227
Solubility−Digestibility Relationship of Legume Proteins
Carbonaro, M., Cappelloni, M., Nicoli, S., Lucarini, M., & Carnovale, E. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970070y · Cited by 225
Inulin-enriched pasta: effects on textural properties and starch degradation
Brennan, C. S., Kuri, V., & Tudorica, C. M. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.08.034 · Cited by 225
Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers
Goñi, I., & Valentı́n-Gamazo, C. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00480-6 · Cited by 199
Quality of spaghetti containing buckwheat, amaranth, and lupin flours
Rayas‐Duarte, P., Mock, C. M., & Satterlee, L. D. (1996) · Cereal Chemistry · Cited by 179
Zhao, Y. H., Manthey, F. A., Chang, S. K. C., et al. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb11458.x · Cited by 166
Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition
Guéguen, J., & Barbot, J. (1988) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740420304 · Cited by 164
Petitot, M., Brossard, C., Barron, C., Larré, C., Morel, M., & Micard, V. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.01.001 · Cited by 157
Self-citation
Cited by
Berrazaga, I., Micard, V., Gueugneau, M., & Walrand, S. (2019) · Nutrients · doi:10.3390/nu11081825 · Cited by 477
Self-citationFradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3999 · Cited by 274
Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour
Padalino, L., Mastromatteo, M., Lecce, L., Cozzolino, F., & Del Nobile, M. A. (2013) · Journal of Cereal Science · doi:10.1016/j.jcs.2012.12.010 · Cited by 105
Metadata
- Authors
- Petitot, M., Boyer, L., Minier, C., & Micard, V.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2010-03
- Volume
- 43
- Issue
- 2
- Pages
- 634-641
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2166930255
- Cited by
- 426
- References
- 20
- FWCI
- 12.02
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- The paper
- Petitot, M., Boyer, L., Minier, C., & Micard, V. (2010). Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International. https://doi.org/10.1016/j.foodres.2009.07.020
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
