| What can play the role of gluten in gluten free pasta? A Marti, MA Pagani Trends in Food Science & Technology 31 (1), 63-71, 2013 | 275 | 2013 |
| Why do millets have slower starch and protein digestibility than other cereals? GA Annor, C Tyl, M Marcone, S Ragaee, A Marti Trends in Food Science & Technology 66, 73-83, 2017 | 224 | 2017 |
| Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking A Marti, K Seetharaman, MA Pagani Journal of Cereal Science 52 (3), 404-409, 2010 | 205 | 2010 |
| Bioaccessibility and bioavailability of phenolic compounds in bread: A review D Angelino, M Cossu, A Marti, M Zanoletti, L Chiavaroli, F Brighenti, ... Food & function 8 (7), 2368-2393, 2017 | 147 | 2017 |
| CD8+ T Cells in Facioscapulohumeral Muscular Dystrophy Patients with Inflammatory Features at Muscle MRI G Frisullo, R Frusciante, V Nociti, G Tasca, R Renna, R Iorio, AK Patanella, ... Journal of clinical immunology 31, 155-166, 2011 | 142 | 2011 |
| Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta F Cabrera-Chávez, AMC de la Barca, AR Islas-Rubio, A Marti, M Marengo, ... LWT 47 (2), 421-426, 2012 | 133 | 2012 |
| Regulatory T cells fail to suppress CD4+ T‐bet+ T cells in relapsing multiple sclerosis patients G Frisullo, V Nociti, R Iorio, AK Patanella, M Caggiula, A Marti, ... Immunology 127 (3), 418-428, 2009 | 122 | 2009 |
| Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions A Marti, R Caramanico, G Bottega, MA Pagani LWT-Food Science and Technology 54 (1), 229-235, 2013 | 114 | 2013 |
| Structure–quality relationship in commercial pasta: A molecular glimpse F Bonomi, MG D’Egidio, S Iametti, M Marengo, A Marti, MA Pagani, ... Food Chemistry 135 (2), 348-355, 2012 | 114 | 2012 |
| DMTs and Covid‐19 severity in MS: a pooled analysis from Italy and France MP Sormani, M Salvetti, P Labauge, I Schiavetti, H Zephir, L Carmisciano, ... Annals of Clinical and Translational Neurology 8 (8), 1738-1744, 2021 | 110 | 2021 |
| Sprouted wheat as an alternative to conventional flour improvers in bread-making A Marti, G Cardone, A Nicolodi, L Quaglia, MA Pagani Lwt 80, 230-236, 2017 | 97 | 2017 |
| Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour A Marti, JE Bock, MA Pagani, B Ismail, K Seetharaman Food chemistry 194, 994-1002, 2016 | 96 | 2016 |
| IL17 and IFNγ production by peripheral blood mononuclear cells from clinically isolated syndrome to secondary progressive multiple sclerosis G Frisullo, V Nociti, R Iorio, AK Patanella, A Marti, M Caggiula, ... Cytokine 44 (1), 22-25, 2008 | 94 | 2008 |
| Flour from sprouted wheat as a new ingredient in bread-making A Marti, G Cardone, MA Pagani, MC Casiraghi Lwt 89, 237-243, 2018 | 93 | 2018 |
| Structuring and texturing gluten-free pasta: egg albumen or whey proteins? A Marti, A Barbiroli, M Marengo, L Fongaro, S Iametti, MA Pagani European Food Research and Technology 238, 217-224, 2014 | 87 | 2014 |
| Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities G Andreani, G Sogari, A Marti, F Froldi, H Dagevos, D Martini Nutrients 15 (2), 452, 2023 | 86 | 2023 |
| Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour A Marti, E Augst, S Cox, P Koehler Journal of Cereal Science 66, 89-95, 2015 | 85 | 2015 |
| Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties A Marti, L Torri, MC Casiraghi, L Franzetti, S Limbo, F Morandin, ... LWT-Food Science and Technology 59 (2), 1100-1106, 2014 | 84 | 2014 |
| Process conditions affect starch structure and its interactions with proteins in rice pasta A Barbiroli, F Bonomi, MC Casiraghi, S Iametti, MA Pagani, A Marti Carbohydrate polymers 92 (2), 1865-1872, 2013 | 83 | 2013 |
| Using pulses in baked products: Lights, shadows, and potential solutions A Bresciani, A Marti Foods 8 (10), 451, 2019 | 80 | 2019 |
