Francesca Nocente

ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

International journal of food sciences and nutrition

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Consiglio per la Ricerca e la Sperimentazione in Agricoltura e l'analisi dell'economia agraria

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Consiglio per la Ricerca e la Sperimentazione in Agricoltura e l'analisi dell'economia agraria

Italy

Ricercatore :: Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali

Publications

Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi, Chiara Natale, Chiara Lanzanova, Silvana Paone, Clara Fares
Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods (Basel, Switzerland) 13 (7) (2024)
Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi, Chiara Natale, Chiara Lanzanova, Silvana Paone, Clara Fares
Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods (Basel, Switzerland) 13 (7) (2024)
Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi, Chiara Natale, Chiara Lanzanova, Silvana Paone, Clara Fares
Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods (Basel, Switzerland) 13 (7) (2024)
Elena Galassi, Laura Gazza, Francesca Nocente, Phabiola Kouagang Tchakoutio, Chiara Natale, Federica Taddei
Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations. Plants (Basel, Switzerland) 12 (15) (2023)
Laura Gazza, Francesca Nocente
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity. Foods (Basel, Switzerland) 12 (18) (2023)
Laura Gazza, Francesca Nocente
Special Issue: Innovative Pasta with High Nutritional and Health Potential. Foods (Basel, Switzerland) 11 (16) (2022)
Laura Gazza, Elena Galassi, Francesca Nocente, Chiara Natale, Federica Taddei
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour. Foods (Basel, Switzerland) 11 (18) (2022)
Roberto Ciccoritti, Giovanna Terracciano, Alessandro Cammerata, Daniela Sgrulletta, Viviana Del Frate, Laura Gazza, Francesca Nocente
Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 24 (3) (2017)
Daniela Martini, Roberto Ciccoritti, Isabella Nicoletti, Francesca Nocente, Danilo Corradini, Maria Grazia D'Egidio, Federica Taddei
From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content. International journal of food sciences and nutrition 69 (1) (2017)

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Publication Activity (10 Years)

Top Topics

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Francesca Nocente