MINI REVIEW Pasta brownness: An Assessment

By P. Feillet, J. Autran, C. Icard-Vernière. 2000

146 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c74fad8e5c1569b82f36becbda5c3b375c465927

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. D. B. M. Ficco
2. A. Mastrangelo
3. D. Trono
4. G. M. Borrelli
5. P. De Vita
6. C. Fares
7. R. Beleggia
8. R. Papa

Citations in the corpus

• The colours of durum wheat: a review (2014, background): “This degradation has been mainly ascribed to oxidative enzymes that are responsible for the discoloration and darkening processes that can occur during pasta making (Borrelli et al. 1999; Trono et al. 1999; Dexter and Marchylo 2000; Feillet et al. 2000; Hessler et al. 2002).”