Glycemic Index Values of Pasta Products: An Overview by Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Margherita Dall’Asta, Francesca Scazzina

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Effect of the Pasta Making Process on Slowly Digestible Starch Content by Rossella Dodi, Giuseppe Di Pede, Cecilia Scarpa, Valeria Deon, Margherita Dall’Asta, Francesca Scazzina

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The Human Microbial Metabolism of Quercetin in Different Formulations: An In Vitro Evaluation by Giuseppe Di Pede, Letizia Bresciani, Luca Calani, Giovanna Petrangolini, Antonella Riva, Pietro Allegrini, Daniele Del Rio, Pedro Mena

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Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity by Marco Spaggiari, Mia Marchini, Luca Calani, Rossella Dodi, Giuseppe Di Pede, Margherita Dall’Asta, Francesca Scazzina, Andrea Barbieri, Laura Righetti, Silvia Folloni, Roberto Ranieri, Chiara Dall’Asta, Gianni Galaverna

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