Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

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Inhibition of Pancreatic α-amylase by Resveratrol Derivatives: Biological Activity and Molecular Modelling Evidence for Cooperativity between Viniferin Enantiomers

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Chemical characterization of proanthocyanidins in purple, blue, and red maize coproducts from different milling processes and their anti-inflammatory properties

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Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

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Anthocyanins as promising molecules and dietary bioactive components against diabetes – A review of recent advances

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Use of purple durum wheat to produce naturally functional fresh and dry pasta

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Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

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Anti-inflammatory activity and molecular mechanism of delphinidin 3-sambubioside, aHibiscusanthocyanin

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Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

(2015) Sahar Jazaeri et al.   CEREAL CHEMISTRY

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Immunomodulatory Effect of a Wild Blueberry Anthocyanin-Rich Extract in Human Caco-2 Intestinal Cells

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The Performing Protein: Beyond Wheat Proteomics?

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Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

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Process conditions affect starch structure and its interactions with proteins in rice pasta

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Structure–quality relationship in commercial pasta: A molecular glimpse

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Functional properties of pasta enriched with variable cereal brans

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Measurement of anthocyanins and other phytochemicals in purple wheat

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