ReviewFoods (Basel, Switzerland)2022
Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification.Scientific reports · 2026Article
- Development and Characterisation of Pasta Enriched with Carrot Powder.Foods (Basel, Switzerland) · 2026Article
- Effect of Food Matrix and Administration Timing on the Survival ofFoods (Basel, Switzerland) · 2025Article
- Development and quality evaluation of high-protein gluten-free pasta formulations.Scientific reports · 2025Article
- Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Foods (Basel, Switzerland) · 2025Article
- Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.International journal of food science · 2025Article
- Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation.Foods (Basel, Switzerland) · 2024Article
- Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.Foods (Basel, Switzerland) · 2024Article
- Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.Foods (Basel, Switzerland) · 2023Article
- Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review.Plants (Basel, Switzerland) · 2023Review
- How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells.Foods (Basel, Switzerland) · 2023Article
- Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.Foods (Basel, Switzerland) · 2023Article
- Durum Wheat Products-Recent Advances.Foods (Basel, Switzerland) · 2022Article
- Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch.Foods (Basel, Switzerland) · 2022Article
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.