| Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta F Cabrera-Chávez, AMC de la Barca, AR Islas-Rubio, A Marti, M Marengo, ... LWT 47 (2), 421-426, 2012 | 130 | 2012 |
| Structure–quality relationship in commercial pasta: A molecular glimpse F Bonomi, MG D’Egidio, S Iametti, M Marengo, A Marti, MA Pagani, ... Food Chemistry 135 (2), 348-355, 2012 | 110 | 2012 |
| Probiotic administration increases amino acid absorption from plant protein: a placebo-controlled, randomized, double-blind, multicenter, crossover study R Jäger, J Zaragoza, M Purpura, S Iametti, M Marengo, GM Tinsley, ... Probiotics and antimicrobial proteins 12, 1330-1339, 2020 | 89 | 2020 |
| Structuring and texturing gluten-free pasta: egg albumen or whey proteins? A Marti, A Barbiroli, M Marengo, L Fongaro, S Iametti, MA Pagani European Food Research and Technology 238, 217-224, 2014 | 87 | 2014 |
| Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta M Marengo, F Bonomi, A Marti, MA Pagani, OE Abd Elmoneim, S Iametti LWT-Food Science and Technology 63 (1), 511-518, 2015 | 57 | 2015 |
| Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread A Marti, M Marengo, F Bonomi, MC Casiraghi, L Franzetti, MA Pagani, ... LWT 78, 296-302, 2017 | 47 | 2017 |
| Effect of sprouting on proteins and starch in quinoa (Chenopodium quinoa Willd.) D Suárez-Estrella, A Bresciani, S Iametti, M Marengo, MA Pagani, A Marti Plant Foods for Human Nutrition 75 (4), 635-641, 2020 | 40 | 2020 |
| Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal‐based food M Marengo, A Carpen, F Bonomi, MC Casiraghi, E Meroni, L Quaglia, ... Cereal Chemistry 94 (1), 82-88, 2017 | 32 | 2017 |
| Enriching gluten-free rice pasta with soybean and sweet potato flours M Marengo, I Amoah, A Carpen, S Benedetti, M Zanoletti, S Buratti, ... Journal of food science and technology 55, 2641-2648, 2018 | 31 | 2018 |
| Recent advances and insights into bromelain processing, pharmacokinetics and therapeutic uses A Colletti, S Li, M Marengo, S Adinolfi, G Cravotto Applied Sciences 11 (18), 8428, 2021 | 29 | 2021 |
| Inhibition of Pancreatic α-amylase by Resveratrol derivatives: Biological activity and molecular modelling evidence for cooperativity between viniferin enantiomers LM Mattio, M Marengo, C Parravicini, I Eberini, S Dallavalle, F Bonomi, ... Molecules 24 (18), 3225, 2019 | 29 | 2019 |
| Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein A Barbiroli, M Marengo, D Fessas, E Ragg, S Renzetti, F Bonomi, ... Food chemistry 234, 155-162, 2017 | 29 | 2017 |
| Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches M Zanoletti, A Marti, M Marengo, S Iametti, MA Pagani, S Renzetti Food research international 102, 728-737, 2017 | 28 | 2017 |
| The bio-functional properties of pigmented cereals may involve synergies among different bioactive species PA Parizad, J Capraro, A Scarafoni, F Bonomi, M Blandino, M Marengo, ... Plant Foods for Human Nutrition 74, 128-134, 2019 | 27 | 2019 |
| Gluten structural evolution during pasta processing of refined and whole wheat pasta from hard white winter wheat: The influence of mixing, drying, and cooking JE Bock, R West, S Iametti, F Bonomi, M Marengo, K Seetharaman Cereal chemistry 92 (5), 460-465, 2015 | 27 | 2015 |
| Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence B Huschka, F Bonomi, M Marengo, M Miriani, K Seetharaman Food chemistry 133 (3), 1011-1016, 2012 | 27 | 2012 |
| Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation AEO Elkhalifa, R Bernhardt, G Cardone, A Marti, S Iametti, M Marengo Journal of food science and technology 54, 3307-3313, 2017 | 23 | 2017 |
| Modification of cellulose‐based packaging materials for enzyme immobilization E Mascheroni, G Capretti, M Marengo, S Iametti, L Mora, L Piergiovanni, ... Packaging Technology and Science: An International Journal 23 (1), 47-57, 2010 | 23 | 2010 |
| Interplay between starch and proteins in waxy wheat R Caramanico, A Barbiroli, M Marengo, D Fessas, F Bonomi, M Lucisano, ... Journal of cereal science 75, 198-204, 2017 | 22 | 2017 |
| In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin A Marti, P Abbasi Parizad, M Marengo, D Erba, MA Pagani, MC Casiraghi Journal of food science 82 (4), 1012-1019, 2017 | 20 | 2017 |
