Loretta Landriscina

Changes in wheat kernel proteins induced by microwave treatment

Carmela Lamacchia, Loretta Landriscina, Paola D’Agnello · Food Chemistry · 2015 · 86 citations

Engineering, Wheat Kernel Proteins, Biotechnology +5

Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects

Antonio Bevilacqua, Adele Costabile, Triana Bergillos-Meca et al. · PLoS ONE · 2016 · 30 citations · Full text

Nutrition, Dysbiosis, Gastroenterology +20

Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

Loretta Landriscina, Paola D’Agnello, Antonio Bevilacqua et al. · Food Chemistry · 2016 · 24 citations · Full text

Food Chemistry, Engineering, Electron Microscopy +10

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

Adele Costabile, Triana Bergillos-Meca, Loretta Landriscina et al. · Frontiers in Microbiology · 2017 · 14 citations · Full text

Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

Carmela Lamacchia, Daniela Musaico, Mary E. Henderson et al. · Journal of Functional Foods · 2018 · 13 citations · Full text