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The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds.

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Title: The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds.
Authors: Marzocchi, Silvia1, silvia.marzocchi4@unibo.it, Pasini, Federica1,2, maria.caboni@unibo.itfederica.pasini5@unibo.it, Santi, Renzo3, renzo.santi@colussigroup.it, Caboni, Maria Fiorenza1,2
Source: Applied Sciences (2076-3417); Jan2025, Vol. 15 Issue 2, p634, 18p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 182434167
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Jan2025, Vol. 15 Issue 2, p634, 18p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=182434167
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      – Type: doi
        Value: 10.3390/app15020634
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      – Code: eng
        Text: English
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        PageCount: 18
        StartPage: 634
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      – TitleFull: The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds.
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          Name:
            NameFull: Marzocchi, Silvia
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            NameFull: Pasini, Federica
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            NameFull: Santi, Renzo
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              M: 01
              Text: Jan2025
              Type: published
              Y: 2025
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              Value: 20763417
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              Value: 15
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