pasta penne arrabbiata
Selected indexed studies
- Gluten Cross-Contact in Restaurant-Scale Pasta Cooking. (J Food Prot, 2021) [PMID:34324674]
- The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta. (Nutrients, 2019) [PMID:31817749]
- Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults. (J Nutr, 2022) [PMID:34669959]
_Worker-drafted node — pending editorial review._
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Sources
- Gluten Cross-Contact in Restaurant-Scale Pasta Cooking. (2021) pubmed
- Effect of the Pasta Making Process on Slowly Digestible Starch Content. (2023) pubmed
- Olfactory Preferences of Sitophilus zeamais to Cereal- and Legume-Based Pasta. (2024) pubmed
- The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta. (2019) pubmed
- Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults. (2022) pubmed
- Follow-up of the Bacillus cereus emetic toxin production in penne pasta under household conditions using liquid chromatography coupled with mass spectrometry. (2011) pubmed
- Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato. (2018) pubmed
- Influence of type of food on the kinetics and overall production of Bacillus cereus emetic toxin. (2006) pubmed
- GlutenSpA trial: protocol for a randomised double-blind placebo-controlled trial of the impact of a gluten-free diet on quality of life in patients with axial spondyloarthritis. (2020) pubmed
- Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta. (2024) pubmed