Valeria Menga

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

Clara Fares, Cristiano Platani, Antonietta Baiano et al. · Food Chemistry · 2009 · 163 citations

Food Chemistry, Nutrition, Agricultural Chemistry +6

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

Vittorio Capozzi, Valeria Menga, Anna Maria Digesù et al. · Journal of Agricultural and Food Chemistry · 2011 · 140 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +17

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

Valeria Menga, Clara Fares, Antonio Troccoli et al. · International Journal of Food Science & Technology · 2009 · 108 citations

Food Chemistry, Nutrition, Cereal Species +14

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

Valeria Menga, Mariana Amato, T. D. Phillips et al. · Food Chemistry · 2016 · 105 citations

Nutrition, Food Function, Vitro Carbohydrate Digestibility +3

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

Clara Fares, Valeria Menga · Food Chemistry · 2011 · 64 citations

Food Chemistry, Nutrition, Wheat Pasta +6