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Food Research International (Ottawa, Ont.)|December 3, 2017
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approachesMiriam Zanoletti, Alessandra Marti, Mauro Marengo, et al.
Food & Function|July 1, 2017
Bioaccessibility and bioavailability of phenolic compounds in bread: a reviewDonato Angelino, Marta Cossu, Alessandra Marti, et al.
Journal of Food Science and Technology|July 26, 2018
Enriching gluten-free rice pasta with soybean and sweet potato floursMauro Marengo, Isaac Amoah, Aristodemo Carpen, et al.
Foods (Basel, Switzerland)|February 24, 2017
Soybean-Enriched Snacks Based on African RiceMauro Marengo, Hannah F Akoto, Miriam Zanoletti, et al.
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