X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (263) 263
Publication (31) 31
Book Chapter (12) 12
Book / eBook (9) 9
Magazine Article (6) 6
Dissertation (4) 4
Newspaper Article (4) 4
Conference Proceeding (3) 3
Book Review (2) 2
Newsletter (2) 2
Web Resource (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (185) 185
semolina (175) 175
pasta (79) 79
wheat (74) 74
flour (65) 65
chemistry, applied (63) 63
durum wheat (54) 54
quality (54) 54
pasta products (45) 45
analysis (43) 43
gluten (38) 38
spaghetti (37) 37
starch (36) 36
index medicus (34) 34
bread (31) 31
cooking quality (31) 31
nutrition & dietetics (28) 28
protein (28) 28
dough (25) 25
food science (25) 25
proteins (25) 25
temperature (24) 24
cooking (22) 22
engineering, chemical (21) 21
life sciences (20) 20
agriculture, multidisciplinary (19) 19
durum-wheat (19) 19
food (18) 18
products (17) 17
flour - analysis (16) 16
texture (16) 16
triticum - chemistry (16) 16
chemistry (15) 15
durum wheat semolina (15) 15
grain (14) 14
agronomy (13) 13
color (13) 13
durum (12) 12
pasta quality (12) 12
rheology (12) 12
studies (12) 12
agriculture (11) 11
bran (11) 11
food engineering (11) 11
gluten strength (11) 11
lipoxygenase (11) 11
performance liquid-chromatography (11) 11
rheological properties (11) 11
semoule (11) 11
corn (10) 10
durum-wheat semolina (10) 10
fermentation (10) 10
moisture content (10) 10
noodles (10) 10
triticum (10) 10
biotechnology (9) 9
cereals (9) 9
chemistry/food science, general (9) 9
food and beverages (9) 9
food processing industry (9) 9
foods (9) 9
properties (9) 9
raw materials (9) 9
recipes and menus (9) 9
water (9) 9
antioxidant activity (8) 8
biotechnology & applied microbiology (8) 8
endosperm (8) 8
extrusion (8) 8
fiber (8) 8
food technology (8) 8
heat (8) 8
humans (8) 8
identification (8) 8
italian paste products (8) 8
macaroni products (8) 8
microstructure (8) 8
milling (8) 8
nutrition (8) 8
plant sciences (8) 8
processing (8) 8
research (8) 8
semolina products (8) 8
wheat flour (8) 8
wheat semolina (8) 8
adsorption (7) 7
breeding (7) 7
carotenoids (7) 7
components (7) 7
contamination (7) 7
cultivars (7) 7
dietary fiber (7) 7
drying (7) 7
enzymes (7) 7
genotype (7) 7
glycemic index (7) 7
kinetics (7) 7
mechanical properties (7) 7
microbiology (7) 7
nutritive value (7) 7
more...
Library Location Library Location
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (292) 292
Spanish (6) 6
French (3) 3
German (3) 3
Japanese (2) 2
Portuguese (2) 2
Chinese (1) 1
Croatian (1) 1
Korean (1) 1
Persian (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Food and Environment Safety, ISSN 2068-6609, 12/2017, Volume 16, Issue 4, pp. 196 - 201
Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of... 
mixtures viscosity | quinoa | semolina
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 01/2018, Volume 79, pp. 210 - 217
Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment... 
Durum wheat | Kernel vitreousness | Semolina yield | Protein content | Pasta quality | ENDOSPERM | COOKING QUALITY | SEMOLINA | FOOD SCIENCE & TECHNOLOGY | VARIABLES
Journal Article
FOOD CHEMISTRY, ISSN 0308-8146, 03/2020, Volume 309, p. 125677
Durum wheat (Triticum turgidum ssp. durum) is widely grown in the Mediterranean area. The semolina obtained by this grain is used to prepare pasta, couscous,... 
DATA-FUSION | QUALITY | Alveographic indices | FOOD SCIENCE & TECHNOLOGY | NUCLEAR-MAGNETIC-RESONANCE | Multi-block | LDA | CHROMATOGRAPHY | Triticum durum semolina | NUTRITION & DIETETICS | Durum wheat | GRAIN | SO-PLS | Classification | DURUM-WHEAT SEMOLINA | FLOUR | DIFFERENTIATION | CHEMISTRY, APPLIED | GEOGRAPHICAL ORIGIN | Near Infrared Spectroscopy (NIR)
Journal Article
2012, ISBN 9004218459, xix, 289
Ramen, Japan's noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine... 
History | Pasta products | Noodles | Japan | Popular | Tokugawa | Sino-Japan | Barak | China | Ramen | Chinese | Meiji | Culture | Favourite | Slurp | Food
Book
Journal of Cereal Science, ISSN 0733-5210, 11/2017, Volume 78, pp. 2 - 9
Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment... 
Durum wheat | Kernel vitreousness | Semolina yield | Protein content | Pasta quality | ENDOSPERM | COOKING QUALITY | SEMOLINA | FOOD SCIENCE & TECHNOLOGY | VARIABLES | Pasta products | Wheat | Gluten | Analysis | High performance liquid chromatography | Quality management
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2005, Volume 16, Issue 12, pp. 555 - 567
The globalisation of food markets and the relative ease with which food commodities are transported through and between countries and continents, means that... 
REGIONAL ORIGIN | STABLE-ISOTOPES | PATTERN-RECOGNITION | ELEMENT COMPOSITION | FOOD SCIENCE & TECHNOLOGY | RATIO MASS-SPECTROMETRY | NUCLEAR-MAGNETIC-RESONANCE | DURUM-WHEAT SEMOLINA | ABUNDANCE RATIOS | ICP-MS | ANIMAL PRODUCTS
Journal Article
International Journal of Food Engineering, ISSN 2194-5764, 09/2016, Volume 12, Issue 7, pp. 701 - 710
The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley... 
semolina spaghetti | cooking quality | β-glucans | Semolina spaghetti | Cooking quality
Journal Article
Food Microbiology, ISSN 0740-0020, 04/2017, Volume 62, pp. 256 - 269
Journal Article
1997, ISBN 1570911517, 32
An imaginary trip through Pastaland provides Alice with opportunities to explore number concepts and basic arithmetic as she tries to help a white rabbit solve... 
Characters in literature | Pasta productsvJuvenile fiction | Arithmetic
Book
Cereal Chemistry, ISSN 0009-0352, 09/2017, Volume 94, Issue 5, pp. 909 - 915
Gluten aggregation behaviors of wheat flour were evaluated using a high‐shear‐based method with the GlutoPeak instrument and related to flour functional... 
QUALITY | AESTIVUM | FOOD SCIENCE & TECHNOLOGY | DURUM-WHEAT SEMOLINA | RHEOLOGY | CHEMISTRY, APPLIED | PEAK TESTER | TOOL
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2007, Volume 45, Issue 1, pp. 67 - 77
The concentration of yellow carotenoid pigments in durum wheat grain is an important quality criterion and is determined both by their accumulation and by... 
Semolina color | Lipoxygenase | Breeding | Wheat | Carotenoid pigments | Pasta quality | MOLECULAR CHARACTERIZATION | carotenoid pigments | DIFFERENTIAL EXPRESSION | pasta quality | FOOD SCIENCE & TECHNOLOGY | semolina color | ISOENZYMES | lipoxygenase | EVOLUTION | SEMOLINA | GENOMES | GENES | PURIFICATION | wheat | GERMINATING BARLEY | MAP | breeding
Journal Article
LWT, ISSN 0023-6438, 01/2020, Volume 117, p. 108607
Re-milled semolina used for bread making is appreciated from consumers for its typical sensory features and nutritional attributes. Fluid bed drying treatment... 
Image analysis | Leavening kinetic | Bread structure | Semolina dough | BAKING | QUALITY | STABILITY | FOOD SCIENCE & TECHNOLOGY | CAKE | MIXING TIME | WHEAT-FLOUR DOUGH | DYNAMIC RHEOLOGICAL PROPERTIES | SOURDOUGH
Journal Article
2009, 1, California studies in food and culture, ISBN 9780520255227, Volume 26., xxi, 374
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread.... 
Pâtes alimentaires | Histoire | Cuisine (Pâtes alimentaires) | History | Pasta products | Cooking (Pasta) | Cookery (Pasta) | Italy | Encyclopedias
Book
LWT - Food Science and Technology, ISSN 0023-6438, 01/2016, Volume 65, pp. 381 - 389
The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison... 
Enzymes | Durum wheat semolina | TPA | Bread staling | QUALITY | FOOD SCIENCE & TECHNOLOGY | DOUGH | ADDITIVES | CRUMB | MOISTURE | a(w) | FUNCTIONALITY | PRODUCTS | STARCH | SENSORY PROFILE | BREADMAKING
Journal Article
No results were found for your search.

Cannot display more than 1000 results, please narrow the terms of your search.