Valeria Turfani

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

Valeria Turfani, Valentina Narducci, Alessandra Durazzo et al. · LWT · 2016 · 161 citations

Food Chemistry, Wheat Bread, Functional Properties +3

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

Marina Carcea, Valentina Narducci, Valeria Turfani et al. · Foods · 2017 · 38 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +11

Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

Antonio Raffo, Marina Carcea, Elisabetta Moneta et al. · Journal of Cereal Science · 2017 · 34 citations

Food Chemistry, Sodium Chloride, Wheat Bread +6

Influence of growing conditions on the technological performance of bread wheat (<i>Triticum aestivum</i> L.)

Marina Carcea, S. Salvatorelli, Valeria Turfani et al. · International Journal of Food Science & Technology · 2006 · 33 citations

Nutrition, Engineering, Agricultural Economics +18

Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition

Marina Carcea, Valeria Turfani, Valentina Narducci et al. · Foods · 2019 · 33 citations · Full text

Food Chemistry, Engineering, Food Composition +15