검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Aurora A kinase negatively regulates Rho-kinase by phosphorylation in vivo Moon W, Matsuzaki F Biochemical and Biophysical Research Communications, 435(4), 610, 2013 |
| 2 |
Influence of repeated extrusions on some properties of non-conventional spaghetti Chillo S, Civica V, Iannetti M, Mastromatteo M, Suriano N, Del Nobile MA Journal of Food Engineering, 100(2), 329, 2010 |
| 3 |
A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti Chillo S, Iannetti M, Civica V, Suriano N, Mastromatteo M, Del Nobile MA Journal of Food Engineering, 94(3-4), 222, 2009 |
| 4 |
Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta De Pilli T, Giuliani R, Derossi A, Severini C Journal of Food Engineering, 95(3), 453, 2009 |
| 5 |
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea Chillo S, Laverse J, Falcone PM, Del Nobile MA Journal of Food Engineering, 84(1), 101, 2008 |
| 6 |
Spaghetti cooking by microwave oven: Cooking kinetics and product quality Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Rosa MD Journal of Food Engineering, 85(4), 537, 2008 |
| 7 |
Thermal, textural and cooking properties of spaghetti enriched with resistant starch Sozer N, Dalgic AC, Kaya A Journal of Food Engineering, 81(2), 476, 2007 |
| 8 |
Influence of drying temperature on the spaghetti cooking quality Baiano A, Del Nobile MA Journal of Food Engineering, 76(3), 341, 2006 |