Lara Costantini

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

Lara Costantini, Lea Lukšič, Romina Molinari et al. · Food Chemistry · 2014 · 182 citations

Agriculture, Food Science, Nutritional Sciences +15

Characterization of human breast tissue microbiota from core needle biopsies through the analysis of multi hypervariable 16S-rRNA gene regions

Lara Costantini, Stefano Magno, Davide Albanese et al. · Scientific Reports · 2018 · 143 citations · Full text

Life Sciences, Microbiology, Molecular Biology +17

Tartary buckwheat malt as ingredient of gluten-free cookies

Romina Molinari, Lara Costantini, Anna Maria Timperio et al. · Journal of Cereal Science · 2017 · 83 citations · Full text

Agriculture, Food Science, Nutrition +13

A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats

Nicolò Merendino, Romina Molinari, Lara Costantini et al. · Food & Function · 2014 · 65 citations

Agriculture, Nutritional Sciences, Pharmacology +14

Tomato pomace food waste from different variants as a high antioxidant potential resource

Barbara Farinon, Martina Felli, Maria Sulli et al. · Food Chemistry · 2024 · 36 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17