Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly(TM)” Technology

por Lamacchia, Carmela, Landriscina, Loretta, Severini, Carla, Caporizzi, Rossella, Derossi, Antonio
Publicado 2021

An In Vitro Fermentation Study on the Effects of Gluten Friendly(TM) Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

por Costabile, Adele, Bergillos-Meca, Triana, Landriscina, Loretta, Bevilacqua, Antonio, Gonzalez-Salvador, Isidro, Corbo, Maria R., Petruzzi, Leonardo, Sinigaglia, Milena, Lamacchia, Carmela
Publicado 2017

Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects

por Bevilacqua, Antonio, Costabile, Adele, Bergillos-Meca, Triana, Gonzalez, Isidro, Landriscina, Loretta, Ciuffreda, Emanuela, D’Agnello, Paola, Corbo, Maria Rosaria, Sinigaglia, Milena, Lamacchia, Carmela
Publicado 2016