| Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol M Santos-Hernández, F Alfieri, V Gallo, B Miralles, P Masi, A Romano, ... Food research international 137, 109708, 2020 | 74 | 2020 |
| Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry A Romano, V Gallo, P Ferranti, P Masi Current Opinion in Food Science 40, 157-167, 2021 | 71 | 2021 |
| Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? V Gallo, A Romano, P Masi Food structure 24, 100139, 2020 | 49 | 2020 |
| New ingredients and alternatives to durum wheat semolina for a high quality dried pasta A Romano, P Ferranti, V Gallo, P Masi Current Opinion in Food Science 41, 249-259, 2021 | 40 | 2021 |
| Relationships between composition, microstructure and cooking performances of six potato varieties A Romano, V D'Amelia, V Gallo, S Palomba, D Carputo, P Masi Food research international 114, 10-19, 2018 | 28 | 2018 |
| Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour V Gallo, A Romano, B Miralles, P Ferranti, P Masi, M Santos-Hernández, ... LWT 154, 112713, 2022 | 18 | 2022 |
| Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times V Gallo, A Romano, P Ferranti, G D’Auria, P Masi Food Structure 33, 100284, 2022 | 4 | 2022 |
| Lipidomic and proteomic profiling of the milk fat globule membrane from different industrial by-products of the butter and butter oil manufacturing process M Señoráns, V Gallo, MV Calvo, J Fontecha Foods 12 (4), 750, 2023 | 3 | 2023 |
| CCK and GLP-1 response on enteroendocrine cells of semi-dynamic digests of hydrolyzed and intact casein SM Vivanco-Maroto, V Gallo, B Miralles, I Recio Food Research International 171, 113047, 2023 | 1 | 2023 |
