R. Caramanico

Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

Alessandra Marti, R. Caramanico, G. Bottega et al. · LWT · 2013 · 99 citations · Full text

Engineering, Food Physic, Mechanical Engineering +6

Celiac-Related Properties of Chemically and Enzymatically Modified Gluten Proteins

Cristiana Berti, Leda Roncoroni, Maria Letizia Falini et al. · Journal of Agricultural and Food Chemistry · 2007 · 70 citations

Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread

Franca Finocchiaro, Barbara Ferrari, Alberto Gianinetti et al. · International Journal of Food Sciences and Nutrition · 2011 · 45 citations

Food Chemistry, Nutrition, Glycaemic Index +11

Different feature selection strategies in the wavelet domain applied to NIR-based quality classification models of bread wheat flours

Giorgia Foca, Marina Cocchi, Mario Li Vigni et al. · Chemometrics and Intelligent Laboratory Systems · 2009 · 45 citations · Full text

Pattern Recognition, Bread Wheat Flours, Wavelet Domain +2

The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls

G. Bottega, R. Caramanico, M. Lucisano et al. · Journal of Food Engineering · 2009 · 36 citations

Crop Production, Botany, Sustainable Agriculture +8