Lucilla Scarnato

New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough

C. Montanari, R. Lanciotti, D. Serrazanetti, 2017 .

Biotechnological Treatments of Gluten and Gluten-Free Flours to Improve Dough Texture Properties and Aroma Profiles of the Product

Lucilla Scarnato, 2017 .

Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure

C. Montanari, R. Lanciotti, D. Serrazanetti, 2016, Amino Acids.

Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase

R. Lanciotti, R. De Giorgio, G. Caio, 2019, Front. Microbiol..