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Foods (Basel, Switzerland)|February 15, 2022
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta QualityAndrea Bresciani, Maria Ambrogina Pagani, Alessandra MartiFood Chemistry|November 2, 2018
Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging studyAlessandra Marti, Enzio Maria Ragg, Maria Ambrogina PaganiAnalytical Biochemistry|May 12, 2004
Probing structural features of water-insoluble proteins by front-face fluorescenceFrancesco Bonomi, Giuseppe Mora, Maria Ambrogina Pagani, et al.Journal of the Science of Food and Agriculture|January 19, 2020
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.)Gaetano Cardone, Paolo D'Incecco, Maria Ambrogina Pagani, et al.Journal of the Science of Food and Agriculture|February 28, 2018
Quinoa bitterness: causes and solutions for improving product acceptabilityDiego Suárez-Estrella, Luisa Torri, Maria Ambrogina Pagani, et al.Foods (Basel, Switzerland)|December 24, 2021
Assessing the Rheological Properties of Durum Wheat Semolina: A ReviewCristina Cecchini, Andrea Bresciani, Paolo Menesatti, et al.Food Chemistry|April 9, 2019
Effect of salt reduction on quality and acceptability of durum wheat breadAntonella Pasqualone, Francesco Caponio, Maria Ambrogina Pagani, et al.Food Chemistry|October 17, 2015
Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flourAlessandra Marti, Jayne E Bock, Maria Ambrogina Pagani, et al.Carbohydrate Polymers|February 13, 2013
Process conditions affect starch structure and its interactions with proteins in rice pastaAlberto Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 17, 2020
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)Diego Suárez-Estrella, Andrea Bresciani, Stefania Iametti, et al.Pageof 3