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CUBADDA RAIMONDO
CUBADDA RAIMONDO
Università degli Studi del Molise
Dirección de correo verificada de pstmol.it
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Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality.
MG D'egidio, BM Mariani, S Nardi, P Novaro, R Cubadda
3521990
Composition and utilization of barley pearling by‐products for making functional pastas rich in dietary fiber and β‐glucans
E Marconi, M Graziano, R Cubadda
Cereal Chemistry 77 (2), 133-139, 2000
2092000
Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta
RE Cubadda, M Carcea, E Marconi, MC Trivisonno
Cereal Chemistry 84 (1), 48-55, 2007
1722007
Spelt (Triticum spelta L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions
E Marconi, M Carcea, M Schiavone, R Cubadda
Cereal chemistry 79 (5), 634-639, 2002
1272002
Kernel Properties and Pasta‐Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars
E Marconi, M Carcea, M Graziano, R Cubadda
Cereal chemistry 76 (1), 25-29, 1999
1151999
Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina
R Cubadda, M Carcea, LA Pasqui
Cereal foods world (USA) 37 (12), 1992
1091992
Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization
G Panfili, L Cinquanta, A Fratianni, R Cubadda
Journal of the American Oil Chemists' Society 80, 157-161, 2003
1042003
Evaluation of durum wheat, semolina, and pasta in Europe
R Cubadda
American Assoication of Cereal Chemists, 1988
841988
Development of functional spaghetti enriched with long chain omega‐3 fatty acids
G Iafelice, MF Caboni, R Cubadda, T Di Criscio, MC Trivisonno, ...
Cereal Chemistry 85 (2), 146-151, 2008
782008
Technological and nutritional aspects in emmer and spelt.
R Cubadda, E Marconi
651996
Methods used to assess and predict quality of durum wheat, semolina, and pasta
M Sissons, J Abecassis, B Marchylo
642012
Emmer wheat.
E Marconi, R Cubadda
622004
Influence of protein content on durum wheat gluten strength determined by the SDS sedimentation test and by other methods.
RE Cubadda, M Carcea, E Marconi, MC Trivisonno
492007
Physiochemical and rheological characterization of sorghum starch
M Carcea, R Cubadda, R Acquistucci
Journal of Food Science 57 (4), 1024-1025, 1992
451992
Fast analysis of lysine in food using protein microwave hydrolysis and an electrochemical biosensor
E Marconi, G Panfili, MC Messia, R Cubadda, D Compagnone, ...
Analytical letters 29 (7), 1125-1137, 1996
391996
5 Spelt Wheat
R Cubadda, E Marconi
352002
Genetic control of esterases in common wheat
R Cubadda, A Bozzini, E Quattrucci
Theoretical and Applied Genetics 45 (7), 290-293, 1975
291975
NUTRITIONAL-VALUE OF PASTA-EFFECTS OF PROCESSING CONDITIONS
R Cubadda
INDUSTRIE ALIMENTARI, 27-33, 1994
261994
CURRENT RESEARCH AND FUTURE-NEEDS IN DURUM-WHEAT CHEMISTRY AND TECHNOLOGY
R Cubadda
Cereal Foods World 34 (2), 206-209, 1989
211989
A maltose biosensor for determining gelatinized starch in processed cereal foods
E Marconi, MC Messia, G Palleschi, R Cubadda
Cereal chemistry 81 (1), 6-9, 2004
192004
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Artículos 1–20