Mariacinzia Rutigliano

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano et al. · Foods · 2023 · 34 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn ( Triticum monococcum ) flours

Barbara la Gatta, Mariacinzia Rutigliano, Giusy Rusco et al. · Journal of Cereal Science · 2016 · 26 citations

Agriculture, Biochemistry, Food Science +11

The role of hydration on the cooking quality of bran-enriched pasta

Barbara la Gatta, Mariacinzia Rutigliano, Lucia Padalino et al. · LWT · 2017 · 24 citations

Agriculture, Food Science, Nutritional Sciences +13

Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta

Lucia Padalino, Matteo Alessandro Del Nobile, Barbara la Gatta et al. · Food Chemistry · 2019 · 24 citations

Agriculture, Crop Sciences, Food Science +11

Protein aggregation in cooked pork products: New details on the supramolecular organization

Mariacinzia Rutigliano, Gianluca Picariello, Antonio Trani et al. · Food Chemistry · 2019 · 19 citations

Life Sciences, Biochemistry, Food Science +17