M. Costantini

Use of Legumes in Extrusion Cooking: A Review

Teodora Emilia Coldea, C. Summo, A. Pasqualone, 2020, Foods.

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

R. Galoburda, C. Summo, A. Pasqualone, 2021, Foods.

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

C. Summo, A. Pasqualone, F. Caponio, 2021, Molecules.

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

G. Tamma, M. Centrone, P. Annicchiarico, 2021 .

Apparent digestibility of mixed feed rich in by-products in horse diets.

P. G. Peiretti, D. Bergero, N. Miraglia, 2006 .

Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

C. Summo, A. Pasqualone, Rossella Labarbuta, 2021, LWT.

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

G. Difonzo, C. Summo, A. Pasqualone, 2022, Foods.

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

S. Pavan, C. Lotti, L. Ricciardi, 2020, Data in brief.

Exploitation of a natural pasture by wild horses: comparison between nutritive characteristics of the land and the nutrient requirements of the herds over a 2-year period.

N. Miraglia, M. Polidori, M. Costantini, 2008, Animal : an international journal of animal bioscience.