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 | 355 | 1990 |
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 | 213 | 2000 |
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 | 173 | 2007 |
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 | 128 | 2002 |
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 | 117 | 1999 |
Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina R Cubadda, M Carcea, LA Pasqui Cereal Foods World 37 (12), 866-869, 1992 | 109 | 1992 |
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 | 102 | 2003 |
Evaluation of durum wheat, semolina, and pasta in Europe R Cubadda American Assoication of Cereal Chemists, 1988 | 87 | 1988 |
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 | 78 | 2008 |
Technological and nutritional aspects in emmer and spelt. R Cubadda, E Marconi | 65 | 1996 |
Emmer wheat. E Marconi, R Cubadda | 64 | 2004 |
Methods used to assess and predict quality of durum wheat, semolina, and pasta M Sissons, J Abecassis, B Marchylo | 63 | 2012 |
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 | 49 | 2007 |
Physiochemical and rheological characterization of sorghum starch M Carcea, R Cubadda, R Acquistucci Journal of Food Science 57 (4), 1024-1025, 1992 | 47 | 1992 |
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 | 38 | 1996 |
5 Spelt Wheat R Cubadda, E Marconi | 35 | 2002 |
Genetic control of esterases in common wheat R Cubadda, A Bozzini, E Quattrucci Theoretical and Applied Genetics 45 (7), 290-293, 1975 | 30 | 1975 |
NUTRITIONAL-VALUE OF PASTA-EFFECTS OF PROCESSING CONDITIONS R Cubadda INDUSTRIE ALIMENTARI, 27-33, 1994 | 26 | 1994 |
CURRENT RESEARCH AND FUTURE-NEEDS IN DURUM-WHEAT CHEMISTRY AND TECHNOLOGY R Cubadda Cereal Foods World 34 (2), 206-209, 1989 | 21 | 1989 |
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 | 19 | 2004 |