tagliatelle
Selected indexed studies
- Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features. (Food Sci Technol Int, 2018) [PMID:29307227]
- Tagliatelle technique for arteriovenous fistula creation using a great saphenous vein semipanel graft. (J Vasc Surg, 2013) [PMID:23973450]
- Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta. (Food Chem, 2021) [PMID:33799243]
_Worker-drafted node — pending editorial review._
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Sources
- Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features. (2018) pubmed
- Tagliatelle technique for arteriovenous fistula creation using a great saphenous vein semipanel graft. (2013) pubmed
- Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta. (2021) pubmed
- Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. (2023) pubmed
- Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta. (2023) pubmed
- Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products. (2023) pubmed
- Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. (2021) pubmed
- Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. (2021) pubmed
- Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. (2022) pubmed
- Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection. (2008) pubmed