Nutritional and Technological Quality of High Protein Pasta von Messia, Maria Cristina, Cuomo, Francesca, Falasca, Luisa, Trivisonno, Maria Carmela, De Arcangelis, Elisa, Marconi, Emanuele

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Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions von Di Nardo, Valentina, De Arcangelis, Elisa, Messia, Maria Cristina, Ruggeri, Stefania, Marconi, Emanuele

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Rheological and Nutritional Assessment of Dysphagia-Oriented New Food Preparations von Cuomo, Francesca, Angelicola, Martina, De Arcangelis, Elisa, Lopez, Francesco, Messia, Maria Cristina, Marconi, Emanuele

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Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers von Di Rosa, Claudia, De Arcangelis, Elisa, Vitelli, Virginia, Crucillà, Salvatore, Angelicola, Martina, Trivisonno, Maria Carmela, Sestili, Francesco, Blasi, Emanuele, Cicatiello, Clara, Lafiandra, Domenico, Masci, Stefania, Messia, Maria Cristina, De Gara, Laura, Marconi, Emanuele, Khazrai, Yeganeh Manon

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Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality von De Arcangelis, Elisa, Romano, Annalisa

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Gelatinization and pasta making conditions for buckwheat gluten-free pasta von De Arcangelis, Elisa, Cuomo, Francesca, Trivisonno, Maria Carmela, Marconi, Emanuele, Messia, Maria Cristina

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Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples von Della Posta, Susanna, Ascrizzi, Anna Maria, Pietrangeli, Giorgia, Terrigno, Vittoria, De Arcangelis, Elisa, Ruggeri, Stefania, Fanali, Chiara

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Physico-chemical and nutritional properties of different high-amylose wheat breads von Iacovino, Silvio, Quiquero, Michela, De Arcangelis, Elisa, Cuomo, Francesca, Trivisonno, Maria Carmela, Messia, Maria Cristina, Marconi, Emanuele

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Variation of polysaccharides profiles in developing kernels of different barley cultivars von De Arcangelis, Elisa, Messia, Maria Cristina, Marconi, Emanuele

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High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta von De Arcangelis, Elisa, Angelicola, Martina, Trivisonno, Maria Carmela, Iacovino, Silvio, Falasca, Luisa, Lafiandra, Domenico, Sestili, Francesco, Messia, Maria Cristina, Marconi, Emanuele

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Milling and rheological properties of high amylose wheat von De Arcangelis, Elisa, Trivisonno, Maria Carmela, Angelicola, Martina, Quiquero, Michela, Di Nardo, Valentina, Falasca, Luisa, Sestili, Francesco, Messia, Maria Cristina, Marconi, Emanuele

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Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products von Ruggeri, Stefania, De Arcangelis, Elisa, Aguzzi, Altero, Messia, Maria Cristina, Marconi, Emanuele

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Development of functional couscous enriched in barley β-glucans von Messia, Maria Cristina, Oriente, Manuela, Angelicola, Martina, De Arcangelis, Elisa, Marconi, Emanuele

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Production of ß-glucan enriched flour from waxy barley von Messia, Maria Cristina, De Arcangelis, Elisa, Candigliota, Tiziana, Trivisonno, Maria Carmela, Marconi, Emanuele

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Structure analysis of β-glucan in barley and effects of wheat β-glucanase von De Arcangelis, Elisa, Djurle, Susanne, Andersson, Annica A.M., Marconi, Emanuele, Messia, Maria Cristina, Andersson, Roger

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Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products von Ruggeri, Stefania, De Arcangelis, Elisa, Aguzzi, Altero, Messia, Maria Cristina, Marconi, Emanuele

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