COSTANTINI, MICHELA
COSTANTINI, MICHELA
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)
2021-01-01 De Angelis, D.; Pasqualone, A.; Costantini, M.; Ricciardi, L.; Lotti, C.; Pavan, S.; Summo, C.
Effect of die configuration on the physico-chemical properties, anti-nutritional compounds, and sensory features of legume-based extruded snacks
2021-01-01 Costantini, M.; Sabovics, M.; Galoburda, R.; Kince, T.; Straumite, E.; Summo, C.; Pasqualone, A.
Impact of Histology and Tumor Grade on Clinical Outcomes Beyond 5 Years of Follow-Up in a Large Cohort of Renal Cell Carcinomas
2021-01-01 Costantini, M.; Poeta, M. L.; Pfeiffer, R. M.; Hashim, D.; Callahan, C. L.; Sentinelli, S.; Mendoza, L.; Vicari, M.; Pompeo, V.; Pesatori, A. C.; Dellavalle, C. T.; Simone, G.; Fazio, V. M.; Gallucci, M.; Landi, M. T.
Kabuli and apulian black chickpea milling by-products as innovative ingredients to provide high levels of dietary fibre and bioactive compounds in gluten-free fresh pasta
2021-01-01 Costantini, M.; Summo, C.; Faccia, M.; Caponio, F.; Pasqualone, A.
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions
2021-01-01 Costantini, M.; Summo, C.; Centrone, M.; Rybicka, I.; D'Agostino, M.; Annicchiarico, P.; Caponio, F.; Pavan, S.; Tamma, G.; Pasqualone, A.
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
2021-01-01 Pasqualone, A.; Costantini, M.; Labarbuta, R.; Summo, C.
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality
2022-01-01 Pasqualone, A.; Costantini, M.; Faccia, M.; Difonzo, G.; Caponio, F.; Summo, C.
Use of Legumes in Extrusion Cooking: A Review
2020-01-01 Pasqualone, A.; Costantini, M.; Coldea, T. E.; Summo, C.