selected publications
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article
- Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties. Food Chemistry. 2021
- Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality. Foods. 2021
- Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion. Cereal Chemistry. 2021
- Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta. Journal of Cereal Science. 2020
- Nutritional and functional properties of durum wheat bran protein concentrate. Cereal Chemistry. 2020
- AACCI Approved Methods Technical Committee Report: Collaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01). Cereal Foods World. 2019
- Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres. Journal of the Science of Food and Agriculture. 2015
- Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta. Wheat and Rice in Disease Prevention and Health. 2014
- Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics. Food Chemistry. 2013