Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

por Cuomo, Francesca, Trivisonno, Maria Carmela, Iacovino, Silvio, Messia, Maria Cristina, Marconi, Emanuele
Publicado 2022

Nutritional and Technological Quality of High Protein Pasta

por Messia, Maria Cristina, Cuomo, Francesca, Falasca, Luisa, Trivisonno, Maria Carmela, De Arcangelis, Elisa, Marconi, Emanuele
Publicado 2021

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers

por Di Rosa, Claudia, De Arcangelis, Elisa, Vitelli, Virginia, Crucillà, Salvatore, Angelicola, Martina, Trivisonno, Maria Carmela, Sestili, Francesco, Blasi, Emanuele, Cicatiello, Clara, Lafiandra, Domenico, Masci, Stefania, Messia, Maria Cristina, De Gara, Laura, Marconi, Emanuele, Khazrai, Yeganeh Manon
Publicado 2023