M. Lucisano

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

M. Mariotti, M. Lucisano, Maria Ambrogina Pagani et al. · Food Research International · 2009 · 228 citations

Agriculture, Food Science, Cereal Science +16

Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours

M. Mariotti, Cristina Alamprese, Maria Ambrogina Pagani et al. · Journal of Cereal Science · 2005 · 181 citations

Agriculture, Food Science, Plant Sciences +13

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

M. Mariotti, Maria Ambrogina Pagani, M. Lucisano · Food Hydrocolloids · 2012 · 171 citations

Agriculture, Food Science, Cereal Science +8

Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

Carola Cappa, M. Lucisano, M. Mariotti · Carbohydrate Polymers · 2013 · 148 citations

Agriculture, Food Science, Cereal Science +13

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

M. Mariotti, Stefania Iametti, Carola Cappa et al. · Journal of Cereal Science · 2011 · 98 citations

Agriculture, Food Science, Nutrition +15