Nutritional Value of Grain-Based Foods

por Carcea, Marina
Publicado 2020

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

por Carcea, Marina
Publicado 2020

Editorial: Advances and trends in nutraceutical and functional plant-based food

por Chen, Gengjun, Carcea, Marina
Publicado 2023

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

por Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Giannini, Vittoria
Publicado 2017

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

por Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Aguzzi, Altero
Publicado 2018

Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars

por Narducci, Valentina, Finotti, Enrico, Galli, Vincenzo, Carcea, Marina
Publicado 2019

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

por Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Mellara, Francesco
Publicado 2020

Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products

por Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Finotti, Enrico
Publicado 2022

Lignan Content in Cereals, Buckwheat and Derived Foods

por Durazzo, Alessandra, Zaccaria, Maria, Polito, Angela, Maiani, Giuseppe, Carcea, Marina
Publicado 2013

Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition

por Carcea, Marina, Turfani, Valeria, Narducci, Valentina, Melloni, Sahara, Galli, Vincenzo, Tullio, Valentina
Publicado 2019

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

por Carcea, Marina, Turfani, Valeria, Narducci, Valentina, Durazzo, Alessandra, Finamore, Alberto, Roselli, Marianna, Rami, Rita
Publicado 2019