M. Cossu

Bioaccessibility and bioavailability of phenolic compounds in bread: a review.

D. Angelino, D. Martini, F. Brighenti, 2017, Food & function.

(Poly)phenolic characterization of three food supplements containing 36 different fruits, vegetables and berries

L. Calani, S. Ray, P. Mena, 2015 .

The importance of glycemic index on post-prandial glycaemia in the context of mixed meals: A randomized controlled trial on pasta and rice.

F. Brighenti, M. Goldoni, M. Dall’Asta, 2020, Nutrition, metabolism, and cardiovascular diseases : NMCD.

Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility

M. G. D'egidio, D. Martini, B. Biasini, 2021, Foods.

A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values

F. Brighenti, M. Dall’Asta, F. Scazzina, 2018, International journal of food sciences and nutrition.

Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults

K. Poutanen, F. Brighenti, R. Bonadonna, 2021, The Journal of nutrition.

ARDS: Who Needs to be Pronated?

M. Cossu, Cossu Ap, L. DeGiudici, 2013 .

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

N. Pellegrini, D. Martini, L. Calani, 2016, Nutrients.

Body weight of individuals with obesity decreases after a 6-month high pasta or low pasta Mediterranean diet weight-loss intervention.

F. Brighenti, E. Dall’aglio, B. Biasini, 2020, Nutrition, metabolism, and cardiovascular diseases : NMCD.