Changes in pasta properties during cooking and short-time storage

Yaşlı Kadınlarda Üreme Sağlığı

Kokanalı, D., & Engin Üstün, Y. (n.d.) · DergiPark (Istanbul University) · Cited by 170,090 · see citing works

Adult sibling experience, roles, relationshhips and future concerns - a review of the literature in learning disabilities

(1996) · Institutional Research Information System University of Turin (University of Turin) · doi:10.1111/j · Cited by 5,486 · see citing works

Food Texture: Measurement and Perception

Rosenthal, A. J. (1999) · Medical Entomology and Zoology · Cited by 437 · see citing works

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

Bouasla, A., Wójtowicz, A., & Zidoune, M. N. (2016) · LWT · doi:10.1016/j.lwt.2016.10.005 · Cited by 171 · see citing works

Improvement of the texture and quality of cooked gluten-free pasta

Larrosa, V. J., Lorenzo, G., Zaritzky, N., & Califano, A. N. (2016) · LWT · doi:10.1016/j.lwt.2016.02.039 · Cited by 153 · see citing works

Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

Wood, J. A. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2008.07.016 · Cited by 151 · see citing works

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Güler, S., Köksel, H., & NG, P. K. W. (2002) · Food Research International · doi:10.1016/s0963-9969(01)00136-3 · Cited by 136 · see citing works

Influence of protein content on spaghetti cooking quality

Nobile, M. A. D., Baiano, A., Conte, A., & Mocci, G. (2005) · Journal of Cereal Science · doi:10.1016/j.jcs.2004.12.003 · Cited by 135 · see citing works

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

Fuad, T., & Prabhasankar, P. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390903001693 · Cited by 130 · see citing works

Fate of Starch in Food Processing: From Raw Materials to Final Food Products

Delcour, J. A., Bruneel, C., Derde, L. J., Gomand, S. V., Pareyt, B., Putseys, J. A., Wilderjans, E., & Lamberts, L. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.102308.124211 · Cited by 129 · see citing works

Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta

Wójtowicz, A., & Mościcki, L. (2014) · LWT · doi:10.1016/j.lwt.2014.06.010 · Cited by 124 · see citing works

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

Noni, I. D., & Pagani, M. A. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390802437154 · Cited by 119 · see citing works

Application of common wheat bran for the industrial production of high‐fibre pasta

Sobota, A., Rzedzicki, Z., Zarzycki, P., & Kuzawińska, E. (2014) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12641 · Cited by 117 · see citing works

Structure–quality relationship in commercial pasta: A molecular glimpse

Bonomi, F., D’Egidio, M. G., Iametti, S., Marengo, M., Marti, A., Pagani, M. A., & Ragg, E. M. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.05.026 · Cited by 104 · see citing works

Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation

Fardet, A., Abécassis, J., Hoebler, C., Baldwin, P. M., Buléon, A., Bérot, S., & Barry, J. L. (1999) · Journal of Cereal Science · doi:10.1006/jcrs.1999.0266 · Cited by 92 · see citing works

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

Biernacka, B., Dziki, D., Gawlik‐Dziki, U., Różyło, R., & Siastała, M. (2016) · LWT · doi:10.1016/j.lwt.2016.11.042 · Cited by 91 · see citing works

PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI

Martínez, C. S., Ribotta, P. D., León, A. E., & Añón, M. C. (2007) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2007.00119.x · Cited by 89 · see citing works

Evaluation of the Cooking Quality Characteristics of Pasta Enriched with <i>Spirulina Platensis</i>

Özyurt, G., Uslu, L., Yuvka, I., Gökdoğan, S., Atci, G., Ak, B., & Işik, O. (2015) · Journal of Food Quality · doi:10.1111/jfq.12142 · Cited by 87 · see citing works

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Bouasla, A., Wójtowicz, A., Zidoune, M. N., Olech, M., Nowak, R., Mitrus, M., & Oniszczuk, A. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13287 · Cited by 76 · see citing works

Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

Fares, C., Menga, V., Martina, A., Pellegrini, N., Scazzina, F., & Torriani, S. (2015) · Journal of Cereal Science · doi:10.1016/j.jcs.2015.07.017 · Cited by 67 · see citing works

Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.)

Rudy, S., Dziki, D., Krzykowski, A., Gawlik‐Dziki, U., Polak, R., Różyło, R., & Kulig, R. (2015) · LWT · doi:10.1016/j.lwt.2015.03.067 · Cited by 66 · see citing works

Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food

Krishnan, M. S. R., & Prabhasankar, P. (2011) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.486909 · Cited by 58 · see citing works

Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

Sissons, M. J., Soh, H. N., & Turner, M. A. (2007) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2915 · Cited by 58 · see citing works

Physical properties of gluten-free bread caused by water addition

Różyło, R., Dziki, D., Gawlik‐Dziki, U., Cacak‐Pietrzak, G., Miś, A., & Rudy, S. (2015) · International Agrophysics · doi:10.1515/intag-2015-0042 · Cited by 56 · see citing works

Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

Marti, A., Seetharaman, K., & Pagani, M. A. (2013) · Journal of Food Quality · doi:10.1111/jfq.12015 · Cited by 54 · see citing works

Change in Moisture Distribution in Lasagna Pasta Post Cooking

McCarthy, K. L., González, J. J., & McCarthy, M. J. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb08723.x · Cited by 40 · see citing works

Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta

Kim, S. H., Lee, J., Heo, Y., & Moon, B. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13249 · Cited by 38 · see citing works

Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

Larrosa, V. J., Lorenzo, G., Zaritzky, N., & Califano, A. N. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2015.03.019 · Cited by 36 · see citing works

Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging

Sanguinetti, A. M., CARO, A. D., Scanu, A., Fadda, C., Milella, G., Catzeddu, P., & Piga, A. (2016) · LWT · doi:10.1016/j.lwt.2016.03.010 · Cited by 36 · see citing works

TEXTURAL AND STRUCTURAL CHANGES IN LASAGNA AFTER COOKING

GONZALEZ, J. J., McCarthy, K. L., & McCarthy, M. J. (2000) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2000.tb00286.x · Cited by 36 · see citing works

Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology

Micale, R., Giallanza, A., Russo, G. M., & Scalia, G. L. (2017) · Sustainability · doi:10.3390/su9060885 · Cited by 34 · see citing works

EVALUATION OF THE COOKING QUALITY OF SPAGHETTI

Dziki, D., & Laskowski, J. (2005) · Polish Journal of Food and Nutrition Sciences · Cited by 25 · see citing works

Physico-chemical properties of ready to eat, shelf-stable pasta during storage

Carini, E., Curti, E., Cassotta, F., Najm, N. E. O., & Vittadini, E. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.02.117 · Cited by 24 · see citing works

Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation

Biernacka, B., Dziki, D., Różyło, R., Wójcik, M., Miś, A., Romankiewicz, D., & Krzysiak, Z. (2018) · International Agrophysics · doi:10.1515/intag-2017-0012 · Cited by 23 · see citing works

Measurement of Cooked Noodle Stickiness Using a Modified Instrumental Method

Lee, S. J., Rha, M., Koh, W. B., Park, W., Lee, C., Kwon, Y. A., & Hwang, J. (2002) · Cereal Chemistry · doi:10.1094/cchem.2002.79.6.838 · Cited by 18 · see citing works

Economic assessment based on scenario analysis for the production of a new functional pasta

Micale, R., Giallanza, A., Enea, M., & Scalia, G. L. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.06.003 · Cited by 9 · see citing works

Physicochemical Changes in Nontraditional Pasta During Cooking

de la Peña, E., Ohm, J., Şimşek, Ş., & Manthey, F. A. (2015) · Cereal Chemistry · doi:10.1094/cchem-01-15-0014-r · Cited by 8 · see citing works

A study on the twin screw extrusion-cooking of plant-meat pet food mixtures

Sobota, A., Zarzycki, P., Sykut‐Domańska, E., Wirkijowska, A., Rzedzicki, Z., & Pawlas, A. (2018) · Acta Agrophysica · doi:10.31545/aagr/99634 · Cited by 4 · see citing works

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Sujka, K., Cacak‐Pietrzak, G., Sułek, A., Murgrabia, K., & Dziki, D. (2022) · Molecules · doi:10.3390/molecules27134065 · Cited by 30 · see citing works

Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking

Wan, M., Bai, Y., Guo, X., & Zhu, K. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138775 · Cited by 28 · see citing works

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

Aínsa, A., Honrado, A., Marquina, P. L., Beltrán, J. A., & Calanche, J. (2022) · Foods · doi:10.3390/foods11162525 · Cited by 24 · see citing works

Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics

Bouasla, A., Gassi, H. E., Lisiecka, K., & Wójtowicz, A. (2022) · International Agrophysics · doi:10.31545/intagr/146427 · Cited by 14 · see citing works

Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

Lawal, O. M., Fogliano, V., Rotte, I., Fagbemi, T. N., Dekker, M., & Linnemann, A. R. (2022) · Food & Function · doi:10.1039/d2fo00072e · Cited by 11 · see citing works

Significance of hydrocolloids in the formation of gluten-free pasta

Ali, T. M., Shaikh, M., Haider, S., & Mehfooz, T. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13238-4.00003-4 · Cited by 6 · see citing works

Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties

Gałkowska, D., Pycia, K., & Krykhta, A. (2025) · Molecules · doi:10.3390/molecules30163411 · Cited by 2 · see citing works

Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes

Khursheed, S., Akhtar, M., Ammar Saeed, S. M., Fazal, A., Rehman, F., Bashir, Z., Khanam, U., Hani, U., Mustafa, H. M., Haris, M., et al. (2025) · Indus Journal of Bioscience Research · doi:10.70749/ijbr.v3i8.2215 · Cited by 1 · see citing works

Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties

Luca, M. I., Ungureanu‐Iuga, M., Ciobanu, V. G., Batariuc, A., & Mironeasa, S. (2026) · Foods · doi:10.3390/foods15122201 · Cited by 1 · see citing works

Towards healthier staples : Yellow cassava pasta fortified with African leafy vegetables

Lawal, O. M. (2022) · doi:10.18174/564345

Enhancing pasta quality through substitution of durum wheat with rice varieties and defatted pigeon pea flours

Falade, K. O., & Amadi, N. E. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02784-4

Discriminating Short-Term Moisture Changes in Stuffed Pasta Using Deep Computer Vision

Arrighi, L., de Moraes, I. A., Simonato, M., & Barbon, S. (2026) · Lecture notes in computer science · doi:10.1007/978-3-032-11381-8_40

Enhancing pasta quality through substitution of wheat with acha, sorghum and Cirina forda powder

Adeyemo, I. M., Laleye, P. O., & Falade, K. O. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04074-7

EVALUATION OF THE COOKING QUALITY OF SPAGHETTI

Dziki, D., & Laskowski, J. (2005) · Polish Journal of Food and Nutrition Sciences · Cited by 25 · see citing works

ОЦЕНКА КАЧЕСТВА ПРИГОТОВЛЕНИЯ СПАГЕТТИ

Павлова, Ю. А., & Фролов, Д. И. (2023) · Инновационная техника и технология

Physicochemical Changes in Nontraditional Pasta During Cooking

de la Peña, E., Ohm, J., Şimşek, Ş., & Manthey, F. A. (2015) · Cereal Chemistry · doi:10.1094/cchem-01-15-0014-r · Cited by 8 · see citing works

EFFECT OF COOKING TIME ON THE TEXTURE AND COOKING QUALITY OF SPAGHETTI

Sobota, A., Zarzycki, P., Rzedzicki, Z., Sykut‐Domańska, E., & Wirkijowska, A. (2013) · Cited by 4 · see citing works

Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation

Biernacka, B., Dziki, D., Różyło, R., Wójcik, M., Miś, A., Romankiewicz, D., & Krzysiak, Z. (2018) · International Agrophysics · doi:10.1515/intag-2017-0012 · Cited by 23 · see citing works