Publications by authors named "Laura Gazza"

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Rheological, Technological, and Nutritional Profile of Sustainable Crops: Bread Wheat Evolutionary Populations.
Chiara Natale, Elena Galassi, Francesca Nocente, Federica Taddei, Silvia Folloni, Laura Gazza

Foods· November 2025

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Unveiling the root-rhizosphere environment of perennial wheat: a metabolomic perspective.
Gianluigi Giannelli, Sophia Luche, Laura Righetti, Gianni Galaverna, Paolo Bonini, Laura Gazza

BMC Plant Biol· July 2025

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Technological Development in Wholegrain Food Processing.
Francesca Nocente, Laura Gazza

Foods· June 2025

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Consumers' response to genetically modified food: an Italian case study.
Federica DeMaria, Simona Romeo Lironcurti, Federica Morandi, Alessandra Pesce, Laura Gazza

GM Crops Food· December 2024

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Exploring the rhizosphere of perennial wheat: potential for plant growth promotion and biocontrol applications.
Gianluigi Giannelli, Lorenzo Del Vecchio, Martina Cirlini, Marco Gozzi, Laura Gazza

Sci Rep· October 2024

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Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products.
Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi

Foods· March 2024

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The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity.
Laura Gazza, Francesca Nocente

Foods· September 2023

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Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.
Elena Galassi, Laura Gazza, Francesca Nocente, Phabiola Kouagang Tchakoutio, Chiara Natale

Plants (Basel)· August 2023

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Perenniality, more than genotypes, shapes biological and chemical rhizosphere composition of perennial wheat lines.
Marta Bertola, Laura Righetti, Laura Gazza, Andrea Ferrarini, Flavio Fornasier

Front Plant Sci· May 2023

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Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour.
Laura Gazza, Elena Galassi, Francesca Nocente, Chiara Natale, Federica Taddei

Foods· September 2022

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Special Issue: Innovative Pasta with High Nutritional and Health Potential.
Laura Gazza, Francesca Nocente

Foods· August 2022

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Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity.
Francesca Nocente, Elena Galassi, Federica Taddei, Chiara Natale, Laura Gazza

Foods· April 2022

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Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars.
Federica Taddei, Elena Galassi, Francesca Nocente, Laura Gazza

Foods· June 2021

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Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta.
Francesca Nocente, Chiara Natale, Elena Galassi, Federica Taddei, Laura Gazza

Foods· February 2021

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In Celiac Disease Patients the In Vivo Challenge with the Diploid Triticum monococcum Elicits a Reduced Immune Response Compared to Hexaploid Wheat.
Stefania Picascia, Alessandra Camarca, Monica Malamisura, Roberta Mandile, Martina Galatola, Laura Gazza

Mol Nutr Food Res· June 2020

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Comparative Analysis of Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat.
Luigia Di Stasio, Stefania Picascia, Renata Auricchio, Serena Vitale, Laura Gazza

Front Nutr· May 2020

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Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indices.
Patrizia Firmani, Alessandro Nardecchia, Francesca Nocente, Laura Gazza, Federico Marini

Food Chem· March 2020

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Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO.
Miriana Durante, Marcello S Lenucci, Laura Gazza, Federica Taddei, Francesca Nocente

Food Chem· October 2019

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GWAS for Starch-Related Parameters in Rice ( L.).
Chiara Biselli, Andrea Volante, Francesca Desiderio, Alessandro Tondelli, Alberto Gianinetti, Laura Gazza

Plants (Basel)· August 2019

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Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
Roberto Ciccoritti, Giovanna Terracciano, Alessandro Cammerata, Daniela Sgrulletta, Viviana Del Frate, Laura Gazza

Food Sci Technol Int· April 2018

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Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
Roberto Ciccoritti, Federica Taddei, Isabella Nicoletti, Laura Gazza, Danilo Corradini

Food Chem· June 2017

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The Peach v2.0 release: high-resolution linkage mapping and deep resequencing improve chromosome-scale assembly and contiguity.
Ignazio Verde, Jerry Jenkins, Luca Dondini, Sabrina Micali, Giulia Pagliarani, Laura Gazza

BMC Genomics· March 2017

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Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium.
Giuseppe Iacomino, Luigia Di Stasio, Olga Fierro, Gianluca Picariello, Antonella Venezia, Laura Gazza

Food Chem· December 2016

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The starch-bound alpha-amylase/trypsin-inhibitors in Avena.
Laura Gazza, Gloria Gazzelloni, Federica Taddei, Arianna Latini, Vera Muccilli

Mol Genet Genomics· December 2016

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Biochemical and molecular characterization of Avena indolines and their role in kernel texture.
Laura Gazza, Federica Taddei, Salvatore Conti, Gloria Gazzelloni, Vera Muccilli

Mol Genet Genomics· February 2015

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