| Pulses for bread fortification: A necessity or a choice? F Boukid, E Zannini, E Carini, E Vittadini Trends in Food Science & Technology 88, 416-428, 2019 | 172 | 2019 |
| Effect of the addition of bran fractions on bread properties E Curti, E Carini, G Bonacini, G Tribuzio, E Vittadini Journal of Cereal Science 57 (3), 325-332, 2013 | 171 | 2013 |
| Physical characterization of whole and skim dried milk powders A Pugliese, G Cabassi, E Chiavaro, M Paciulli, E Carini, G Mucchetti Journal of food science and technology 54, 3433-3442, 2017 | 111 | 2017 |
| Water molecular dynamics during bread staling by Nuclear Magnetic Resonance E Curti, S Bubici, E Carini, S Baroni, E Vittadini LWT-Food Science and Technology 44 (4), 854-859, 2011 | 108 | 2011 |
| Bread staling: Effect of gluten on physico-chemical properties and molecular mobility E Curti, E Carini, G Tribuzio, E Vittadini LWT-Food Science and Technology 59 (1), 418-425, 2014 | 105 | 2014 |
| The use of potato fibre to improve bread physico-chemical properties during storage E Curti, E Carini, A Diantom, E Vittadini Food chemistry 195, 64-70, 2016 | 103 | 2016 |
| Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta E Carini, E Vittadini, E Curti, F Antoniazzi, P Viazzani Food Chemistry 122 (2), 462-469, 2010 | 83 | 2010 |
| Food choice determinants and perceptions of a healthy diet among Italian consumers R Wongprawmas, C Mora, N Pellegrini, RPF Guiné, E Carini, G Sogari, ... Foods 10 (2), 318, 2021 | 71 | 2021 |
| Effects of different shaping modes on physico-chemical properties and water status of fresh pasta E Carini, E Vittadini, E Curti, F Antoniazzi Journal of Food Engineering 93 (4), 400-406, 2009 | 70 | 2009 |
| High pressure-induced tapioca starch gels: physico-chemical characterization and stability E Vittadini, E Carini, E Chiavaro, P Rovere, D Barbanti European Food Research and Technology 226, 889-896, 2008 | 63 | 2008 |
| The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? M Marchini, E Carini, N Cataldi, F Boukid, M Blandino, T Ganino, ... Lwt 136, 110299, 2021 | 60 | 2021 |
| Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage M Paciulli, P Littardi, E Carini, VM Paradiso, M Castellino, E Chiavaro Lwt 133, 109888, 2020 | 48 | 2020 |
| Effect of different cooking methods on structure and quality of industrially frozen carrots M Paciulli, T Ganino, E Carini, N Pellegrini, A Pugliese, E Chiavaro Journal of food science and technology 53, 2443-2451, 2016 | 45 | 2016 |
| Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? F Boukid, E Vittadini, F Lusuardi, T Ganino, E Carini, F Morreale, ... Journal of Functional Foods 59, 110-118, 2019 | 42 | 2019 |
| Water dynamics of ready to eat shelf stable pasta meals during storage E Carini, E Curti, P Littardi, M Luzzini, E Vittadini Innovative Food Science & Emerging Technologies 17, 163-168, 2013 | 36 | 2013 |
| Effect of formulation on physicochemical properties and water status of nutritionally enriched fresh pasta E Carini, E Curti, E Spotti, E Vittadini Food and Bioprocess Technology 5, 1642-1652, 2012 | 35 | 2012 |
| Quality evaluation of chestnut flour addition on fresh pasta P Littardi, M Paciulli, E Carini, M Rinaldi, M Rodolfi, E Chiavaro Lwt 126, 109303, 2020 | 33 | 2020 |
| Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features M Marchini, A Marti, C Folli, B Prandi, T Ganino, P Conte, C Fadda, ... Foods 10 (2), 407, 2021 | 30 | 2021 |
| Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies E Curti, E Federici, A Diantom, E Carini, E Pizzigalli, V Wu Symon, ... Journal of the Science of Food and Agriculture 98 (10), 3836-3842, 2018 | 30 | 2018 |
| Physico-chemical properties of ready to eat, shelf-stable pasta during storage E Carini, E Curti, F Cassotta, NEO Najm, E Vittadini Food chemistry 144, 74-79, 2014 | 30 | 2014 |
