Effect of Different Egg Products on Lipid Oxidation of Biscuits by Vito Verardo, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni

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Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta by Maria Cristina Messia, Francesca Cuomo, Michela Quiquero, Vito Verardo, Emanuele Marconi

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Lipid Process Markers of Durum Wheat Debranning Fractions by Silvia Marzocchi, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, Federica Pasini

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Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta by Francesca Cuomo, Maria Carmela Trivisonno, Silvio Iacovino, Maria Cristina Messia, Emanuele Marconi

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Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit by Silvio Iacovino, Martina Cofelice, Elena Sorrentino, Francesca Cuomo, Maria Cristina Messia, Francesco Lopez

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Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread by Tiziana Di Renzo, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale, Maria Cristina Messia

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Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions by Valentina Di Nardo, Elisa De Arcangelis, Maria Cristina Messia, Stefania Ruggeri, Emanuele Marconi

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Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations by Francesca Cuomo, Martina Angelicola, Elisa De Arcangelis, Francesco Lopez, Maria Cristina Messia, Emanuele Marconi

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Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy by Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo

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Nutritional and Technological Quality of High Protein Pasta by Maria Cristina Messia, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis, Emanuele Marconi

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Olfactory Response of <i>Sitophilus zeamais</i> Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of <i>Acheta domesticus</i> Powder by Pasquale Trematerra, Marco Colacci, Maria Cristina Messia, Maria Carmela Trivisonno, Anna Reale, Floriana Boscaino, Giacinto Salvatore Germinara

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Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (<i>Engraulis encrasicolus</i> L.) Sauce at Different Ripening Times by Onofrio Corona, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, Maria Cristina Messia

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Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers by Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi, Yeganeh Manon Khazrai

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