Michela Costantini

Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

Antonella Pasqualone, Michela Costantini, Rossella Labarbuta et al. · LWT · 2021 · 43 citations

Agriculture, Food Science, Food Engineering +16

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

Michela Costantini, Carmine Summo, Mariangela Centrone et al. · Polish Journal of Food and Nutrition Sciences · 2021 · 36 citations · Full text

Agriculture, Agronomy, Plant Sciences +17

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

Davide De Angelis, Antonella Pasqualone, Michela Costantini et al. · Data in Brief · 2020 · 29 citations · Full text

Agriculture, Crop Sciences, Plant Sciences +16

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Michela Costantini, Carmine Summo, Michele Faccia et al. · Molecules · 2021 · 29 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Michela Costantini, Mārtiņš Šabovics, Ruta Galoburda et al. · Foods · 2021 · 22 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16