selected publications
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article
- Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses. Journal of Food Science and Technology. 2018
- Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties. Food Chemistry. 2017
- Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran. Journal of Food Science and Technology. 2016
- Use of purple durum wheat to produce naturally functional fresh and dry pasta. Food Chemistry. 2016
- Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. International Journal of Food Science and Technology. 2014
- Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti. International Journal of Food Science and Technology. 2013