Marina Carcea
Overview
Explore the profile of Marina Carcea including associated specialties, affiliations and a list of published articles.
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Articles
18
Citations
181
Followers
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Recent Articles
1.
Carcea M, Melloni S, Narducci V, Turfani V
Foods
. 2024 Sep;
13(18).
PMID: 39335918
The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components....
2.
3.
Carcea M, Narducci V, Turfani V, Finotti E
Foods
. 2022 Feb;
11(3).
PMID: 35159489
Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and...
4.
Carcea M
Foods
. 2020 Sep;
9(9).
PMID: 32942562
Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost...
5.
Carcea M, Narducci V, Turfani V, Mellara F
Foods
. 2020 Jul;
9(7).
PMID: 32709125
This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a...
6.
Carcea M
Foods
. 2020 Apr;
9(4).
PMID: 32316241
Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur,...
7.
Carcea M, Turfani V, Narducci V, Melloni S, Galli V, Tullio V
Foods
. 2019 Dec;
9(1).
PMID: 31861559
Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a...
8.
Carcea M, Turfani V, Narducci V, Durazzo A, Finamore A, Roselli M, et al.
Foods
. 2019 Oct;
8(10).
PMID: 31635240
A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional...
9.
Sinesio F, Raffo A, Peparaio M, Moneta E, Saggia Civitelli E, Narducci V, et al.
Food Chem
. 2019 Aug;
301:125252.
PMID: 31374532
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The...
10.
Narducci V, Finotti E, Galli V, Carcea M
Foods
. 2019 Jun;
8(6).
PMID: 31234422
The level of variation in lipids and their fatty acids was determined in the grains of 10 popular durum wheat cultivars commercially grown in Central and Southern Italy. Samples were...