| Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation E de la Peña, FA Manthey, BK Patel, OH Campanella Journal of Cereal Science 60 (2), 346-351, 2014 | 37 | 2014 |
| Ingredient composition and pasta: water cooking ratio affect cooking properties of nontraditional spaghetti E dela Peña, FA Manthey International Journal of Food Science and Technology 49 (10), 2323-2330, 2014 | 34 | 2014 |
| Pasta‐to‐water ratio, hotplate surface temperature, and beaker material affect pasta cooking time and cooked quality E de la Peña, DP Wiesenborn, FA Manthey Cereal Chemistry 91 (5), 489-495, 2014 | 19 | 2014 |
| Effect of formulation and dough hydration level on extrusion, physical and cooked qualities of nontraditional spaghetti E de la Peña, FA Manthey Journal of Food Process Engineering 40 (1), e12301, 2017 | 18 | 2017 |
| Physicochemical changes in nontraditional pasta during cooking E de la Pena, JB Ohm, S Simsek, FA Manthey Cereal Chemistry 92 (6), 578-587, 2015 | 10 | 2015 |
| Agglomeration properties of semolina and whole wheat flour fortified with flaxseed flour E de la Peña, DP Wiesenborn, FA Manthey Journal of Food Process Engineering 39 (4), 400-410, 2016 | 7 | 2016 |
| When “Old Is New Again” Artisan Baking Grows A Marti, E de la Peña Cereal Foods World 63 (2), 51-51, 2018 | 2 | 2018 |
| Manufacturing Optimization of Non-Traditional Pasta Products E De La Peña North Dakota State University, 2015 | 2 | 2015 |
| A novel application of Mixolab-2 in predicting the impact of instant starches on key physical attributes of crackers Y Du, E De La Pena CEREAL CHEMISTRY 98, S16-S17, 2021 | | 2021 |
| A Look at Grains Around the World A de Francisco, E de la Pena CEREAL FOODS WORLD 64 (5), 2019 | | 2019 |
| Extrusion: Conversion of semolina into pasta FA Manthey, E de la Peña Making ideas flow, 0 | | |
