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Journal of Agricultural and Food Chemistry|December 21, 2006
Properties of the protein and carbohydrate fractions in immature wheat kernelsStefania Iametti, Francesco Bonomi, Maria Ambrogina Pagani, et al.International Journal of Food Sciences and Nutrition|February 5, 2013
Quality and nutritional properties of pasta products enriched with immature wheat grainMaria Cristina Casiraghi, Maria Ambrogina Pagani, Daniela Erba, et al.Journal of Food Science|March 9, 2017
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and OriginAlessandra Marti, Parisa Abbasi Parizad, Mauro Marengo, et al.Food Chemistry|December 4, 2013
Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibilityMilda Stuknytė, Stefano Cattaneo, Maria Ambrogina Pagani, et al.Plants (Basel, Switzerland)|November 26, 2022
Protein Maps for Durum Wheat Precision Harvest and Pasta ProductionGiovanna Visioli, Marta Lauro, Francesco Morari, et al.Food Chemistry|August 8, 2012
Structure-quality relationship in commercial pasta: a molecular glimpseFrancesco Bonomi, Maria Grazia D'Egidio, Stefania Iametti, et al.Foods (Basel, Switzerland)|August 6, 2020
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?Maria Ambrogina Pagani, Debora Giordano, Gaetano Cardone, et al.Foods (Basel, Switzerland)|February 13, 2020
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple WheatParisa Abbasi Parizad, Mauro Marengo, Francesco Bonomi, et al.Journal of Food Science|November 11, 2017
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory ApproachesAlessandra Marti, Stefano Cattaneo, Simona Benedetti, et al.Journal of Food Science|August 30, 2017
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to ProcessingMauro Marengo, Alberto Barbiroli, Francesco Bonomi, et al.Pageof 3