Maria Ambrogina Pagani

What can play the role of gluten in gluten free pasta?

Alessandra Marti, Maria Ambrogina Pagani · Trends in Food Science & Technology · 2013 · 248 citations · Full text

Gluten-free Nutrition, Gluten Free Pasta

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

M. Mariotti, M. Lucisano, Maria Ambrogina Pagani et al. · Food Research International · 2009 · 224 citations

Psyllium Flour, Grain Science, Polysaccharide +3

Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours

M. Mariotti, Cristina Alamprese, Maria Ambrogina Pagani et al. · Journal of Cereal Science · 2005 · 180 citations

Food Physic, Physical Characteristics, Food Microstructure +5

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

M. Mariotti, Maria Ambrogina Pagani, M. Lucisano · Food Hydrocolloids · 2012 · 171 citations

Food Chemistry, Food Structure, Food Engineering +7

Power spectral density of heart rate variability as an index of sympatho-vagal interaction in normal and hypertensive subjects.

Maria Ambrogina Pagani, Federico Lombardi, Stefano Guzzetti et al. · PubMed · 1984 · 158 citations

Hypertension, Cardiovascular Function, Blood Pressure +17