R. Cubadda

Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality.

M. G. D’Egidio, B. M. Mariani, Serenella Nardi et al. · Europe PMC (PubMed Central) · 1990 · 256 citations

Nutrition, Food Analysis, Agricultural Economics +17

Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐Glucans

Emanuele Marconi, Mirella Graziano, R. Cubadda · Cereal Chemistry · 2000 · 145 citations

Nutrition, Commercial Stocks, Food Analysis +19

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

R. Cubadda, Marina Carcea, Emanuele Marconi et al. · Cereal Chemistry · 2007 · 130 citations

Food Chemistry, Nutrition, Gluten Quality +12

Extraction of wheat germ oil by supercritical CO₂: Oil and defatted cake characterization

Gianfranco Panfili, Luciano Cinquanta, Alessandra Fratianni et al. · Journal of the American Oil Chemists Society · 2003 · 74 citations

Solvent Extraction, Engineering, Supercritical Fluid Chromatography +16

Kernel Properties and Pasta‐Making Quality of Five European Spelt Wheat (<i>Triticum spelta</i> L.) Cultivars

Emanuele Marconi, Marina Carcea, Mirella Graziano et al. · Cereal Chemistry · 1999 · 74 citations

Nutrition, Engineering, Botany +21