Maria Grazia Tuccio

Maria Grazia Tuccio

Università degli Studi di Parma - Parma / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5270159
University of Parma
person_outline Maria Grazia Tuccio's MOST POPULAR ARTICLES
1-) Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water contentO Parenti, L Guerrini, B Zanoni, M Marchini, MG Tuccio, E CariniFood Chemistry 338, 128120, 2021212021
2-) Technological functionality of composite flours from sorghum, tapioca and cowpeaM Marchini, A Marti, MG Tuccio, E Bocchi, E CariniInternational Journal of Food Science & Technology 57 (8), 4736-4743, 2022122022
3-) Wholewheat bread: Effect of gradual water addition during kneading on dough and bread propertiesO Parenti, E Carini, M Marchini, MG Tuccio, L Guerrini, B ZanoniLWT 142, 111017, 2021122021
4-) Towards sustainable and nutritionally enhanced flatbreads from sprouted sorghum, tapioca, and cowpea climate-resilient cropsM Marchini, M Paciulli, L Broccardo, MG Tuccio, F Scazzina, M Cirlini, ...Foods 12 (8), 1638, 202332023
5-) Effect of water content on gelatinization functionality of flour from sprouted sorghumM Chiodetti, MG Tuccio, E CariniCurrent Research in Food Science, 100780, 20242024