| Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility V Menga, M Amato, TD Phillips, D Angelino, F Morreale, C Fares Food chemistry 221, 1954-1961, 2017 | 119 | 2017 |
| Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose F Morreale, R Garzón, CM Rosell Food hydrocolloids 77, 629-635, 2018 | 96 | 2018 |
| Effect of sprouting on nutritional quality of pulses D Erba, D Angelino, A Marti, F Manini, F Faoro, F Morreale, N Pellegrini, ... International Journal of Food Sciences and Nutrition 70 (1), 30-40, 2019 | 63 | 2019 |
| Inulin enrichment of gluten free breads: Interaction between inulin and yeast F Morreale, Y Benavent-Gil, CM Rosell Food chemistry 278, 545-551, 2019 | 56 | 2019 |
| Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? F Boukid, E Vittadini, F Lusuardi, T Ganino, E Carini, F Morreale, ... Journal of Functional Foods 59, 110-118, 2019 | 46 | 2019 |
| Designing a score-based method for the evaluation of the nutritional quality of the gluten-free bakery products and their gluten-containing counterparts F Morreale, D Angelino, N Pellegrini Plant Foods for Human Nutrition 73, 154-159, 2018 | 36 | 2018 |
| Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation A Amaretti, B Bottari, F Morreale, ML Savo Sardaro, D Angelino, ... International journal of food sciences and nutrition 71 (5), 563-571, 2020 | 31 | 2020 |
| An overview of the Italian market for 2015: Cooking quality and nutritional value of gluten‐free pasta F Morreale, F Boukid, E Carini, E Federici, E Vittadini, N Pellegrini International Journal of Food Science & Technology 54 (3), 780-786, 2019 | 28 | 2019 |
| Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? F Morreale, C Agnoli, L Roncoroni, S Sieri, V Lombardo, T Mazzeo, L Elli, ... Nutrition, Metabolism and Cardiovascular Diseases 28 (11), 1148-1154, 2018 | 28 | 2018 |
| A retrospective study on dietary FODMAP intake in celiac patients following a gluten-free diet L Roncoroni, L Elli, L Doneda, KA Bascuñán, M Vecchi, F Morreale, ... Nutrients 10 (11), 1769, 2018 | 22 | 2018 |
| The Update of the italian food composition database of gluten-free products and its application in food-based dietary guidelines menus F Fiori, M Parpinel, F Morreale, N Pellegrini Nutrients 14 (19), 4171, 2022 | 4 | 2022 |
| Technological and nutritional characterization of gluten-free pasta in the Italian market. F Morreale, F Boukid, E Carini, E Federici, E Vittadini, N Pellegrini | | 2020 |
| How to modulate the performance of inulin type fructans in gluten free breadmaking F Morreale, CM Rosell 2018 AACC International Annual Meeting, 2018 | | 2018 |
| OC. 06.1 ROLE OF DIETARY FODMAPS (FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES, AND POLYOLS) INTAKE IN PERSISTENT GASTROINTESTINAL SYMPTOMS OF CELIAC PATIENTS … L Roncoroni, A Scricciolo, V Lombardo, N Pellegrini, F Morreale, ... Digestive and Liver Disease 50 (2), e81, 2018 | | 2018 |
| The quality of gluten-free products and diet F Morreale Università di Parma. Dipartimento di Scienze degli Alimenti e del Farmaco, 2018 | | 2018 |
| How to develop gluten-free foods for a healthy gut F Morreale, N Pellegrini INTERNATIONAL JOURNAL OF CELIAC DISEASE 3 (2), 44-47, 2015 | | 2015 |
| Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. F Morreale, R Garzón, CM Rosell La qualità dei prodotti e della dieta senza glutine. The quality of gluten …, 0 | | |
Nicoletta PellegriniUniversity of Udine在 uniud.it 的电子邮件经过验证
