SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, Elisa Sgarbi, Martina Cirlini, Chiara Dall’Asta, Emma Chiavaro, Durum and soft wheat flours in sourdough and straight-dough bread-making, Journal of Food Science and Technology, 2015,

    CrossRef

  2. 2
    Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte, Matteo Alessandro Del Nobile, Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour, International Journal of Food Science & Technology, 2015, 50, 1
  3. 3
    Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki, Michał Świeca, Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds, Trends in Food Science & Technology, 2014, 40, 1, 48

    CrossRef

  4. 4
    Alessandra Danza, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Janine Laverse, Vincenzo Lampignano, Francesco Contò, Matteo Alessandro Del Nobile, Effect of Wholemeal Durum Wheat Varieties on Bread Quality, Food and Nutrition Sciences, 2014, 05, 11, 977

    CrossRef

  5. 5
    Ilaria Mascia, Costantino Fadda, Pavel Dostálek, Jana Olšovská, Alessandra Del Caro, Preliminary characterization of an Italian craft durum wheat beer, Journal of the Institute of Brewing, 2014, 120, 4