Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat von Ciccoritti, Roberto, Taddei, Federica, Gazza, Laura, Nocente, Francesca

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The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity von Gazza, Laura, Nocente, Francesca

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Special Issue: Innovative Pasta with High Nutritional and Health Potential von Gazza, Laura, Nocente, Francesca

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Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta von Nocente, Francesca, Natale, Chiara, Galassi, Elena, Taddei, Federica, Gazza, Laura

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Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials von Nocente, Francesca, Galassi, Elena, Taddei, Federica, Natale, Chiara, Gazza, Laura

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A completely green approach to the synthesis of dendritic silver nanostructures starting from white grape pomace as a potential nanofactory von Carbone, Katya, Paliotta, Mariano, Micheli, Laura, Mazzuca, Claudia, Cacciotti, Ilaria, Nocente, Francesca, Ciampa, Alessandra, Dell'Abate, Maria Teresa

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Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars von Taddei, Federica, Galassi, Elena, Nocente, Francesca, Gazza, Laura

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Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour von Gazza, Laura, Galassi, Elena, Nocente, Francesca, Natale, Chiara, Taddei, Federica

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Consumers' response to genetically modified food: an Italian case study von DeMaria, Federica, Romeo Lironcurti, Simona, Morandi, Federica, Pesce, Alessandra, Gazza, Laura, Nocente, Francesca

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Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity von Nocente, Francesca, Galassi, Elena, Taddei, Federica, Natale, Chiara, Gazza, Laura

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Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products von Gazza, Laura, Menga, Valeria, Taddei, Federica, Nocente, Francesca, Galassi, Elena, Natale, Chiara, Lanzanova, Chiara, Paone, Silvana, Fares, Clara

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Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations von Galassi, Elena, Gazza, Laura, Nocente, Francesca, Kouagang Tchakoutio, Phabiola, Natale, Chiara, Taddei, Federica

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Exploring the potential of triticale lines for bioethanol production von Arianna Latini, Cristina Cantale, Laura Gazza, Francesca Nocente, Giada Migliore, Oliviero Maccioni, Ombretta Marconi, Simona Floridi, Giovanni De Francesco, Karim Ammar, Patrizia Galeffi

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Innovative Pasta with High Nutritional and Health Potential

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Innovative Pasta with High Nutritional and Health Potential

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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential von Nocente, Francesca, Taddei, Federica, Galassi, Elena, Gazza, Laura

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Evaluation of leaf rust resistance genes Lr1, Lr9, Lr24, Lr47 and their introgression into common wheat cultivars by marker-assisted selection von Nocente, F, Gazza, L, Pasquini, M

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Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process von Ciccoritti, Roberto, Nocente, Francesca, Sgrulletta, Daniela, Gazza, Laura

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Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indices von Firmani, Patrizia, Nardecchia, Alessandro, Nocente, Francesca, Gazza, Laura, Marini, Federico, Biancolillo, Alessandra

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Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef von Galassi, Elena, Taddei, Federica, Ciccoritti, Roberto, Nocente, Francesca, Gazza, Laura

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