ArticleFoods (Basel, Switzerland)2021
Nutritional and Technological Quality of High Protein Pasta.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed.
- Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta.Scientific reports · 2026Article
- Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review.Comprehensive reviews in food science and food safety · 2026Review
- Development and Characterisation of Pasta Enriched with Carrot Powder.Foods (Basel, Switzerland) · 2026Article
- Functional and Nutritional Properties of Proteins From Barley Malting By-Products.Journal of food science · 2025Article
- Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Foods (Basel, Switzerland) · 2025Article
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.Current research in food science · 2025Article
- Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta.Foods (Basel, Switzerland) · 2023Article
- Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.Foods (Basel, Switzerland) · 2022Article
- Special Issue: Innovative Pasta with High Nutritional and Health Potential.Foods (Basel, Switzerland) · 2022Article
- Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.