文献库，生知库 | 链接生命科学的每一步

日期影响因子

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties

直链淀粉含量变化对硬粒小麦品种“斯韦沃”工艺和淀粉特性的影响

影响因子:5.1

doi:10.3390/foods12224112

Sissons, Mike; Palombieri, Samuela; Sestili, Francesco; Lafiandra, Domenico

发表日期：2023

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Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

通过改变蛋白质和淀粉组成以及籽粒硬度来提高硬粒小麦的多功能性

影响因子:5.1

doi:10.3390/foods11111532

Lafiandra, Domenico; Sestili, Francesco; Sissons, Mike; Kiszonas, Alecia; Morris, Craig F

发表日期：2022

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Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review

基于实证研究的新型意大利面产品健康影响研究综述

影响因子:5.1

doi:10.3390/foods11010123

发表日期：2022

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Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch.

意大利面加工中某些变量对工艺特性和淀粉体外消化的影响

影响因子:5.1

doi:10.3390/foods11223650

Sissons Mike, Cutillo Silvia, Egan Narelle, Farahnaky Asgar, Gadaleta Agata

发表日期：2022

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Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

改变硬质小麦直链淀粉含量能否降低意大利面的血糖生成指数？

影响因子:5.1

doi:10.3390/foods9060693

Sissons, Mike; Sestili, Francesco; Botticella, Ermelinda; Masci, Stefania; Lafiandra, Domenico

发表日期：2020

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