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EFSA Journal. European Food Safety Authority|December 19, 2022
Changes in terms of risks/benefits of shifting diets towards healthier and more sustainable dietary modelsAliki Kalmpourtzidou, Francesca Scazzina
The British Journal of Nutrition|February 19, 2013
The effect of dietary fibre on reducing the glycaemic index of breadFrancesca Scazzina, Susanne Siebenhandl-Ehn, Nicoletta Pellegrini
European Journal of Nutrition|October 18, 2014
Glycaemic index of some commercial gluten-free foodsFrancesca Scazzina, Margherita Dall'Asta, Nicoletta Pellegrini, et al.
Nutrients|June 28, 2023
Predicting the Adoption of a Sustainable Diet in Adults: A Cross-Sectional Study in ItalyBeatrice Biasini, Alice Rosi, Francesca Scazzina, et al.
Nutrients|January 5, 2021
The EnergyKids Pilot Study: Comparing Energy Balance of Primary School Children during School and Summer CampCinzia Franchini, Alice Rosi, Cristian Ricci, et al.
Nutrients|September 28, 2021
Adherence to the Mediterranean Diet in Association with Self-Perception of Diet Sustainability, Anthropometric and Sociodemographic Factors: A Cross-Sectional Study in Italian AdultsBeatrice Biasini, Alice Rosi, Davide Menozzi, et al.
Comprehensive Reviews in Food Science and Food Safety|March 4, 2025
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safetyHabtamu Hawaz, Benedetta Bottari, Francesca Scazzina, et al.
International Journal of Food Sciences and Nutrition|August 4, 2016
Mediterranean diet and nonalcoholic fatty liver disease: molecular mechanisms of protectionJustyna Godos, Alessandro Federico, Marcello Dallio, et al.
Nutrition Reviews|June 3, 2025
Environmental Impact of Current Diets and Alternative Dietary Scenarios Worldwide: A Systematic ReviewAliki Kalmpourtzidou, Beatrice Biasini, Alice Rosi, et al.
Food Chemistry|February 5, 2017
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluationMassimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, et al.
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