Year XXVIII – N. 1 Gen / Mar 2023
- A partnership with the Ristsumeikan University in Kyoto by Mia Marchini
- Pasta past and future by Andrea Maraschi
- Breeding for yield potential and stability at CIMMYT by Karim Ammar
- High amylose pasta more than an ideotype by Micheal Gusko Silvia Folloni Roberto Ranieri
Year XXVII – N. 4 October / December 2022
- Durum wheat consumption trend by Carlotta De Pasquale
- Pasta made in the USA by Andrea Maraschi
- sustainable agri-food system by Lorenza Vianello
- Innovating the supply chain of durum wheat and pasta by Mariangela Latella
Year XXVII – N. 3 July / September 2022
- The various shapes of Libyan pasta by Areej Abughrara and Mahamed Burgiga
- Wow! Italian pasta in US by Mia Marchini
- Creating opportunities from a crisis by Andrea Maraschi
- The durum wheat between doubts and certainties towards 2023 by Stefano Serra
Year XXVII – N. 2 April / June 2022
- Production costs rise and shrinkflation arrives by Alessandro Massacesi
- No more a rising star by Andrea Maraschi
- Do we still need a food label? by Giuseppe Maria Durazzo
- Pasta with added superfoods by Carmine Feliciano Milone
- Pasta and the Aureo durum wheat variety by Ilaria Mazzoli and Mia Marchini
Year XXVII – N. 1 January / March 2022
- Sustainability innovation and efficiency by Enrica Gentile
- Digital transparency solutions for the agri-food sector by Alessandro Massacesi
- About the 2022 NPA Annual Meeting by the Editorial Staff
- Unfair competition and environmental claims by Giuseppe Maria Durazzo
Year XXV N. 4 October / December 2021
- Enough with controversies over imports by Alessandro Massacesi
- Sustainable pest management in pasta production by Michele Ruzza
- “Draw me like one of your maccheroni” by Andrea Maraschi
- Mustard alert in flour products by Giuseppe Maria Durazzo
Year XXV N. 3 July / September 2021
- North America durum shortage driving strong price rally by Filippo Bertuzzi
- Emerging careers in sustainability: the Sustainability Manager by Alessio Alberini and Lorenza Vianello
- Economic patriotism by Giuseppe Maria Durazzo
- Overcoming distrust and meet the taste of the most skeptical consumers by the Editorial Staff
Year XXV N. 2 April / June 2021
- Why and how to restore value to pasta? by The Editorial Staff
- Pasta and sustainability: planning and business by Lorenza Vianello
- New Croatian legislation on flour pasta and bakery products by Giuseppe Maria Durazzo
- Barilla and Art: a decades long story by Barilla Staff
Year XXV N. 1 January / March 2021
- Goodbye Great Britain. But it isn’t a farewell by Dario Casati
- Pasta consumption during the lockdown by Filippo Bertuzzi
- That’s an innovative whole durum grain pasta by Laura Gazza
- Bacillus cereus in fresh pasta products by Valerio Giaccone
- Shaping a sustainable future in harmony with nature by Bühler Group
Year XXV N. 4 October / December 2020
- What about fake-meat tortellini? by the Editorial Staff
- Italian pasta is stronger than Covid-19 by Alessandro Massacesi
- Comparing extruded and drawn pasta by Stefano Zardetto
- Plantain flour for pasta production by Daniela Spandri
- De Matteis Agroalimentare pasta sales boost by the Editorial Staff
Year XXV N. 3 July / September 2020
- Let’s start after Covid by Delia Maria Sebelin
- Pasta from ancient wheats by Matteo Bonchi
- High-quality pasta is now available worldwide by Gea Group
- The world loves pasta… more and more by Delia Maria Sebelin
Year XXV N. 2 April / June 2020
- What will happen after Covid-19: starvation? by Delia Maria Sebelin
- Pros and cons of rice pasta by Daniela Spandri
- Lockdown brought pasta with tuna by Delia Maria Sebelin
- Rustichella d’Abruzzo innovation meets tradition by Roberto Faben
Year XXV N. 1 January / March 2020
- The new CAP and the future of Italian pasta by Dario Casati
- Legumes
- the new challenge of innovation in pasta by Daniela Spandri
- Healthy & tasty pasta: is it a possible mission? by Antonio V. Gaddi
- Eggs: an ingredient that “makes the difference” by Stefano Zardetto and Delia Maria Sebelin
- We food our Planet: a virtual path on food paradoxes by the Editorial Staff
Year XXIV N. 4 October/ December 2019
- The B plan by Delia Maria Sebelin
- How to manage a good freezing process in frozen pasta by Serena Pironi
- Pasta loves to be social by Enrico Gobbi
- Setaro when tubes are tubes by Roberto Faben
Year XXIV N. 3 July / September 2019
- The blockchain conquers pasta by Delia Maria Sebelin
- The drying phase and the quality of pasta by Agatha Di Bella
- Dehydrated powdered spinach to get green pasta by Augusto Gemma – Alessandro Massacesi
- From the Dna of durum wheat to the future of pasta by Delia Maria Sebelin
Year XXIV N. 2 April / June 2019
- 3D printers & hedonism in the future of pasta by Delia Maria Sebelin
- How to get a perfect filling by Agatha Di Bella
- How to make gluten free pasta with a “bite” by Gill Parker
- Dehydrated garlic: a tasty surprise from China by Elio Di Curzio
- Sorghum pasta a good and healthy trend by Monia Caramma
Year XXIV N. 1 January / March 2019
- Potato gnocchi a growing business by Justo Bonetto
- Allergen control in fresh pasta by Stefano Zardetto
- Oregano: the greener (is not usually) the better! by Elio Di Curzio
- Pasta to fight hunger and… increase sales by Delia Maria Sebelin
Year XXIII N. 4 October/December 2018
- Protectionism threatens Italian pasta by Dario Casati
- The quality of cooked pasta by Cristina Cecchini Roberto Mortaro Gabriella Aureli
- Pasta & Mediterranean Diet: added value for health and longevity by Delia Maria Sebelin
- Digitalizing the pasta industry by Gill Parker
Year XXIII N. 3 July/September 2018
- The future of pasta? Genomics is a must by Roberto Tuberosa
- Allergens contamination in fresh pasta by Stefano Zardetto
- Pasta Italian leadership threatened by competitors by Delia Maria Sebelin
- Fascination and secrets of the nutmeg by Elio Di Curzio
- Coordinating research to improve durum wheat quality by Aldo Ceriotti and Barbara Laddomada
Year XXIII N. 2 April/June 2018
- Italian fresh pasta facing new markets by Delia Maria Sebelin
- From pasta drying to stabilization by The experts of Professional Pasta
- Focus on black pepper ground by Elio Di Curzio
- Fortified pasta improves consumers’ health by Sarah Zimmerman
Year XXIII N. 1 January/March 2018
- The Uk loves its pasta despite Brexit by Roger Gilbert
- Pasta static drying process by The experts of Professional Pasta
- Small ingredients that make a big difference by Elio Di Curzio
- Corn pasta is linked to the struggle against aflatoxins 30 by D. Rogolino et al.
Year XXII N. 4 October/December 2017
- Uncertain trend for wheat and pasta market by Dario Casati
- Foreseeable storage conditions to validate product shelf-life by Stefano Zardetto
- Haute cuisine The future of pasta all around the world by Delia Maria Sebelin
Year XXII N. 3 July/September 2017
- Pasta is good for… the Planet» by International Pasta Organization
- Pasta does not make people fat: here it is the scientific evidence by Americo Bonanni
- Game of grains: why India’s agrifood policies need a holistic review by Raghavan Sampathkumar
Year XXII N. 2 April/May 2017
- New global assets mean new markets by Dario Casati
- Pasta and bread… Gluten Friendly by Carmen Lamacchia and Loretta Landriscina
- «Pasta? It’s not just tasty but also healthy» by Delia Maria Sebelin
Year XXII N. 1 January/March 2017
- Trump’s cut on free trade agreements by Lorenzo Frassoldati
- France Japan and Canada that is where people eat best by Delia Maria Sebelin
- Indian duty-free wheat import decision by M.B. Naqvi
- Spread of damaging wheat rust continues by Fao
Year XXI N. 4 October/December 2016
- «If you eat pasta you do not get fat» scientists and… athletes say by Delia Maria Sebelin
- Italy – Ethiopia axis to launch new partnerships by Delia Maria Sebelin
- Moscow celebrates the World Pasta Day by Madel Nilebes
Year XXI N. 3 July/September 2016
- When trends become serious business by Delia Maria Sebelin
- Italian cuisine and handicraft playing a leading role in Switzerland by Delia Maria Sebelin
- The world embraces pulses by Bühler Group
- Fusilli goat cheese and pumpkin wins Pasta World Championship by Madel Nilebes
Year XXI N. 2 April/June 2016
- Quality is not enough we need to work as a system by Delia Maria Sebelin
- Nickel-free pasta and tomato by Delia Maria Sebelin
- Morocco capital city of Durum Wheat Breeding and by Madel Nilebes
Year XXI N. 1 January/ March 2016
- A new business for the agri-food industry by Stefano Saini
- Drying pasta at low temperature in air flow by Noemi Baronti Serena Trapani and Bruno Zanoni
- Drying pasta economically by Marco Loschi
- Ukraine the grain market by Elizaveta Malyshko
Year XX N. 4 October / December 2015
- New world trends about pasta by Delia Maria Sebelin
- From barley to fish oil: when pasta is functional pasta by Maria Fiorenza Caboni and Vito Verardo
- Boom of Italian pasta lovers in US China and Sub-Saharan Africa by Madel Nilebes
- Around the world with a pasta plate by Delia Maria Sebelin
Year XX N. 3 July / September 2015
- If you eat pasta
- you do it better by Delia Maria Sebelin
- How colour changes in iron fortified pasta by Lena Kampehl and Martina Mollenhauer
- “From seed to pasta & beyond”: genetics is brought… to the table by Delia Maria Sebelin
- The best of Ipack-Ima by Delia Maria Sebelin
Year XX N. 2 April / June 2015
- GMOs – Critical conditions for the Agri-food industry by Delia Maria Sebelin
- Allergens management in the food processing industry by Simona Larini
- Gluten-free and al dente: Bühler gives pasta its bite by Stefanie Hardtmann
- India a market for world food industry to grow by Media Today Group
Year XX N. 1 January / March 2015
- Fresh pasta flours by Maurizio Monti
- Barley flour pasta chemical and nutritional characteristics by Gianni Mondelli
- Pasta in Ethiopia could become a major national food by Delia Maria Sebelin
- IDMA 2015 a gateway to Asia by Delia Maria Sebelin
Year XIX N. 4 October / December 2014
- The “policy” of pasta by Giorgio Stupazzoni
- How to produce barley flour pasta by Gianni Mondelli
- The Ethiopian pasta production is booming by Tiberio Chiari
- Case history Mühlenchemie wants to expand in the pasta mark by Delia Maria Sebelin
Year XIX N. 3 July / September 2014
- When food stands for health by Alfredo Tesio
- Alternative fresh pasta for coeliac people by Serena Bolognino
- Ukraine: how to secure transaction from unreliable business partners by Yaroslava Sorokhtey
- IDMA 2015
- a great chance to reach the Asian market by Delia Sebelin
- Mojito prawn spaghetti wins Pasta World Championship by Delia Sebelin
Year XIX N. 2 April / June 2014
- The future of functional pasta by Gianni Mondelli
- Einkorn pasta would not help against diabetes by C. Lamacchia B. La Gatta P. D’Agnello S. Fariello O. Lamacchia M. Cignarelli A. Di Luccia
- Italian brands are conquering Russia by Gianguido Breddo
- Analyzing Afghanistan’s wheat flour market by Arvin Donley
- Mojito prawn spaghetti wins Pasta World Championship by Delia Sebelin
Year XIX N. 1 January / March 2014
- How to produce good & healthy oat pasta by Gianni Mondelli
- Grain and milling sector in India by the editing staff
- Five-year global supply and demand projections by the International Grains Council
- What is functional pasta? Clarification needed by Gianni Mondelli
Year XVIII N. 4 October / December 2013
- High-quality fresh pasta with freeze-dried or atomized ingredients by Gianni Mondelli
- Gluten free corn pasta could increase the risk of diabetes by Carmela Lamacchia Adalgisa Schiavulli Barbara La Gatta Sandra Pati Giovanni Petrella Aldo Di Luccia
- World Pasta Day 2013: Pasta a healthy and sustainable food by Delia Sebelin
- Aidepi replies to The Wall Street Journal: «Pasta is not fattening!» by Delia Sebelin
- The “policy” of pasta by Giorgio Stupazzoni
