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Current Research in Food Science|July 3, 2024
Effect of water content on gelatinization functionality of flour from sprouted sorghumMiriam Chiodetti, Maria Grazia Tuccio, Eleonora CariniFood Research International (Ottawa, Ont.)|November 11, 2025
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory propertiesLorenzo Del Vecchio, Eleonora Carini, Andrea Di Fazio, et al.Food Chemistry|April 20, 2025
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum battersMiriam Chiodetti, Saverio Monica, Elena Bancalari, et al.Food Chemistry|February 24, 2026
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite breadMiriam Chiodetti, Elena Bancalari, Sebastiano Ricci, et al.Current Research in Food Science|March 4, 2024
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systemsFederico Basso, Francesco Ciuffarin, Miriam Chiodetti, et al.Pageof 1