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

by Marina Carcea, Valentina Narducci, Valeria Turfani, Francesco Mellara
Published 2020-07-01

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

by Marina Carcea, Valentina Narducci, Valeria Turfani, Altero Aguzzi
Published 2018-11-01

Lipids and Fatty Acids in Italian Durum Wheat (<i>Triticum durum</i> Desf.) Cultivars

by Valentina Narducci, Enrico Finotti, Vincenzo Galli, Marina Carcea
Published 2019-06-01

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

by Marina Carcea, Valentina Narducci, Valeria Turfani, Vittoria Giannini
Published 2017-09-01

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

by Marina Carcea, Valeria Turfani, Valentina Narducci, Alessandra Durazzo, Alberto Finamore, Marianna Roselli, Rita Rami
Published 2019-10-01