Publications by authors named "Gaetano Cardone"

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Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption.
Gaetano Cardone, Martina Magni, Veronica Marin, Andrea Pichler, Daniele Zatelli

Antioxidants (Basel)· June 2025

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Personalized and precise functional assessment of innovative flatbreads toward the colon microbiota of people with metabolic syndrome: Results from an in vitro simulation.
Andrea Gianotti, Veronica Marin, Gaetano Cardone, Alessandra Bordoni, Elisa Mancini

Food Res Int· May 2025

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Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization.
Davide Emide, Chiara Magni, Francesca Saitta, Gaetano Cardone, Ermelinda Botticella

Food Chem· March 2023

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Technological Performance of Cricket Powder ( L.) in Wheat-Based Formulations.
Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti

Insects· June 2022

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Sprouting Time Affects Sorghum ( [L.] Moench) Functionality and Bread-Baking Performance.
Gaetano Cardone, Rubina Rumler, Sofia Speranza, Alessandra Marti, Regine Schönlechner

Foods· September 2021

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Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
Maria Ambrogina Pagani, Debora Giordano, Gaetano Cardone, Antonella Pasqualone, Maria Cristina Casiraghi

Foods· August 2020

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Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
Gaetano Cardone, Paolo D'Incecco, Maria Ambrogina Pagani, Alessandra Marti

J Sci Food Agric· April 2020

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Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat.
Gaetano Cardone, Paolo D'Incecco, Maria Cristina Casiraghi, Alessandra Marti

Foods· March 2020

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Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.
Abd Elmoneim O Elkhalifa, Rita Bernhardt, Gaetano Cardone, Alessandra Marti, Stefania Iametti

J Food Sci Technol· September 2017

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