Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

por Taddei, Federica, Galassi, Elena, Nocente, Francesca, Gazza, Laura
Publicado no Foods (2021)

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

por Nocente, Francesca, Natale, Chiara, Galassi, Elena, Taddei, Federica, Gazza, Laura
Publicado no Foods (2021)

Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility

por Dodi, Rossella, Bresciani, Letizia, Biasini, Beatrice, Cossu, Marta, Scazzina, Francesca, Taddei, Federica, D’Egidio, Maria Grazia, Dall’Asta, Margherita, Martini, Daniela
Publicado no Foods (2021)

GWAS for Starch-Related Parameters in Japonica Rice (Oryza sativa L.)

por Biselli, Chiara, Volante, Andrea, Desiderio, Francesca, Tondelli, Alessandro, Gianinetti, Alberto, Finocchiaro, Franca, Taddei, Federica, Gazza, Laura, Sgrulletta, Daniela, Cattivelli, Luigi, Valè, Giampiero
Publicado no Plants (Basel) (2019)