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Maria Ambrogina Pagani

Observed names: M. A. Pagani, M. Ambrogina Pagani, M.A. Pagani, Maria A. Pagani, Maria Ambrogina PAGANI,, Maria Pagani, Pagani, Maria Ambrogina
ORCID: 0000-0002-3772-4796
Observed ORCID: 0000-0002-3772-4796
OpenAlex ID: A5103285345
What can play the role of gluten in gluten free pasta?
2013 · Alessandra Marti, Maria Ambrogina Pagani · Trends in Food Science & Technology · 252
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
2009 · Manuela Mariotti, Mara Lucisano, et al. · Food Research International · 230
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours
2005 · M. Mariotti, C. Alamprese, et al. · Journal of Cereal Science · 183
The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures
2012 · Manuela Mariotti, M. Ambrogina Pagani, et al. · Food Hydrocolloids · 171
Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking
2010 · Alessandra Marti, Koushik Seetharaman, et al. · Journal of Cereal Science · 153
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
2022 · Andrea Bresciani, Maria Ambrogina Pagani, et al. · Foods · 133
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
2012 · Francisco Cabrera-Chávez, Ana M. Calderón de la Barca, et al. · LWT · 129
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Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions
2010 · Ivano de Noni, Maria A. Pagani · Critical Reviews in Food Science and Nutrition · 120
Flour from sprouted wheat as a new ingredient in bread-making
2017 · Alessandra Marti, Gaetano Cardone, et al. · LWT · 111
Structure–quality relationship in commercial pasta: A molecular glimpse
2012 · Francesco Bonomi, Maria Grazia D’Egidio, et al. · Food Chemistry · 104
Sprouted wheat as an alternative to conventional flour improvers in bread-making
2017 · Alessandra Marti, Gaetano Cardone, et al. · LWT · 101
Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions
2013 · Alessandra Marti, Rosita Caramanico, et al. · LWT · 100
Quinoa bitterness: causes and solutions for improving product acceptability
2018 · Diego Suárez‐Estrella, Luisa Torri, et al. · Journal of the Science of Food and Agriculture · 96
Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra
2005 · Marina Cocchi, Maria Corbellini, et al. · Analytica Chimica Acta · 96
Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour
2015 · Alessandra Marti, Jayne E. Bock, et al. · Food Chemistry · 91
Structuring and texturing gluten-free pasta: egg albumen or whey proteins?
2013 · Alessandra Marti, Alberto Barbiroli, et al. · European Food Research and Technology · 85
Development of gluten-free fresh egg pasta analogues containing buckwheat
2006 · Cristina Alamprese, Ernestina Casiraghi, et al. · European Food Research and Technology · 81
Effect of salt reduction on quality and acceptability of durum wheat bread
2019 · Antonella Pasqualone, Francesco Caponio, et al. · Food Chemistry · 80
Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
2014 · Alessandra Marti, Luisa Torri, et al. · LWT · 76
Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices
2015 · Alessandra Marti, Alessandro Ulrici, et al. · LWT · 75
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Probing structural features of water-insoluble proteins by front-face fluorescence
2004 · Francesco Bonomi, Giuseppe Mora, et al. · Analytical Biochemistry · 75
Process conditions affect starch structure and its interactions with proteins in rice pasta
2012 · Alberto Barbiroli, Francesco Bonomi, et al. · Carbohydrate Polymers · 70
Properties of the Protein and Carbohydrate Fractions in Immature Wheat Kernels
2006 · Stefania Iametti, Francesco Bonomi, et al. · Journal of Agricultural and Food Chemistry · 66
Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta
2015 · Mauro Marengo, Francesco Bonomi, et al. · LWT · 64
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production
2016 · Miriam Zanoletti, Parisa Abbasi Parizad, et al. · LWT · 62
Works count: 118
Citation count: 4,730
H-index: 44
I10-index: 80
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