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List of works by Mara Lucisano

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra

Development of a Type I gluten-free sourdough

scientific article published on 18 November 2015

Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.

scientific article published on 13 August 2013

Macromolecular Interactions and Rheological Properties of Buckwheat-Based Dough Obtained from Differently Processed Grains

scientific article published on 09 May 2008

Minimisation of instrumental noise in the acquisition of FT-NIR spectra of bread wheat using experimental design and signal processing techniques

scientific article published on 03 December 2010

Reproducibility of the Italian ISQ method for quality classification of bread wheats: An evaluation by expert assessors

article

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies

scientific article published on 16 March 2017

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