1. Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough. (January 2020) Authors: Federici, Enrico; Jones, Owen G.; Selling, Gordon W.; Tagliasco, Marianna; Campanella, Osvaldo H. Journal: Journal of cereal science Issue: Volume 91(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making. (1st December 2022) Authors: Tagliasco, Marianna; Tecuanhuey, Maria; Reynard, Reynard; Zuliani, Rachel; Pellegrini, Nicoletta; Capuano, Edoardo Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient. (October 2021) Authors: Tagliasco, Marianna; Fogliano, Vincenzo; Pellegrini, Nicoletta Journal: Food structure Issue: Volume 30(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗