Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

by Federica Taddei, Elena Galassi, Francesca Nocente, Laura Gazza
Published 2021-06-01

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

by Francesca Nocente, Chiara Natale, Elena Galassi, Federica Taddei, Laura Gazza
Published 2021-02-01

A completely green approach to the synthesis of dendritic silver nanostructures starting from white grape pomace as a potential nanofactory

by Katya Carbone, Mariano Paliotta, Laura Micheli, Claudia Mazzuca, Ilaria Cacciotti, Francesca Nocente, Alessandra Ciampa, Maria Teresa Dell'Abate
Published 2019-07-01