Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study

por Dall’Asta, Margherita, Angelino, Donato, Paolella, Gaetana, Dodi, Rossella, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2022

Effect of the Pasta Making Process on Slowly Digestible Starch Content

por Dodi, Rossella, Di Pede, Giuseppe, Scarpa, Cecilia, Deon, Valeria, Dall’Asta, Margherita, Scazzina, Francesca
Publicado 2023

Glycemic Index Values of Pasta Products: An Overview

por Di Pede, Giuseppe, Dodi, Rossella, Scarpa, Cecilia, Brighenti, Furio, Dall’Asta, Margherita, Scazzina, Francesca
Publicado 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 2021

Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity

por Spaggiari, Marco, Marchini, Mia, Calani, Luca, Dodi, Rossella, Di Pede, Giuseppe, Dall’Asta, Margherita, Scazzina, Francesca, Barbieri, Andrea, Righetti, Laura, Folloni, Silvia, Ranieri, Roberto, Dall’Asta, Chiara, Galaverna, Gianni
Publicado 2022

Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults

por Vanhatalo, Saara, Dall'Asta, Margherita, Cossu, Marta, Chiavaroli, Laura, Francinelli, Veronica, Pede, Giuseppe Di, Dodi, Rossella, Närväinen, Johanna, Antonini, Monica, Goldoni, Matteo, Holopainen-Mantila, Ulla, Cas, Alessandra Dei, Bonadonna, Riccardo, Brighenti, Furio, Poutanen, Kaisa, Scazzina, Francesca
Publicado 2021