Concepedia

Pasta Extrusion

Pasta Extrusion is a specialized form of food extrusion processing that involves shaping dough into pasta products through a die under controlled temperature and pressure conditions, distinguished by its use of specific cereal-based formulations and low-moisture conditions to achieve desired textural and structural properties.

89

Publications

3.5K

Citations

321

Authors

124

Institutions

Publications per year

2017–2026

29

Parents

Publications

89

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Alessandra Marti, Koushik Seetharaman, Maria Ambrogina Pagani · Journal of Cereal Science · 2010 · 151 citations · Full text

, , +11

Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

María Alejandra Giménez, Rolando J. González, Jorge R. Wagner et al. · Food Chemistry · 2012 · 150 citations · Full text

, , +16

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Francisco Cabrera‐Chávez, Calderón de la Barca, Alma Rosa Islas-Rubio et al. · LWT · 2012 · 128 citations · Full text

, , +13

Effects of rice properties and emulsifiers on the quality of rice pasta

Hsi‐Mei Lai · Journal of the Science of Food and Agriculture · 2001 · 104 citations

, , +16

Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

Alessandra Marti, R. Caramanico, G. Bottega et al. · LWT · 2013 · 100 citations · Full text

, , +15

1–5 of 89

Authors

321

  1. MA
    Maria Ambrogina Pagani

    University of Milan, Italy

    5 publications · 455 citations

    5

    h-index

  2. FA
    Frank A. Manthey

    North Dakota State University, United States

    4 publications · 116 citations

    4

    h-index

  3. MS
    Mike Sissons

    New South Wales Department of Primary Industries, Australia

    3 publications · 78 citations

    3

    h-index

  4. PZ
    Piotr Zarzycki

    University of Life Sciences in Lublin, Poland

    3 publications · 94 citations

    3

    h-index

  5. JA
    J. Abécassis

    Ingénierie des Agropolymères et Technologies Emergentes, France

    3 publications · 142 citations

    3

    h-index

1–5 of 321

Institutions

124

  1. North Dakota State University

    Fargo, United States

    5 h-index

    13 publications

    451 citations

  2. University of Life Sciences in Lublin

    Lublin, Poland

    5 h-index

    20 publications

    695 citations

  3. KU Leuven

    Leuven, Belgium

    4 h-index

    14 publications

    340 citations

  4. University of Milan

    Milan, Italy

    4 h-index

    16 publications

    1.6K citations

  5. Central Food Technological Research Institute

    Mysore, India

    3 h-index

    8 publications

    200 citations

  6. Brazilian Agricultural Research Corporation

    Brasília, Brazil

    3 h-index

    6 publications

    145 citations

  7. Indian Council of Agricultural Research

    New Delhi, India

    2 h-index

    7 publications

    511 citations

  8. California State Polytechnic University

    Pomona, United States

    2 h-index

    9 publications

    297 citations

1–8 of 124

Venues

  1. LWT

    7 publications · 411 citations

    7

    h-index

  2. Journal of Food Engineering

    6 publications · 204 citations

    6

    h-index

  3. Cereal Chemistry

    6 publications · 204 citations

    6

    h-index

  4. Journal of Food Science and Technology

    5 publications · 177 citations

    5

    h-index

  5. Journal of Cereal Science

    4 publications · 289 citations

    4

    h-index

1–5