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Michela Costantini
Michela Costantini
University of Bari
Chemistry
Food science
Legume
Final product
Extrusion
4
Papers
34
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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
2021
Molecules
Michela Costantini
Carmine Summo
Michele Faccia
Francesco Caponio
Antonella Pasqualone
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Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
2021
Lwt - Food Science and Technology
Antonella Pasqualone
Michela Costantini
Rossella Labarbuta
Carmine Summo
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Citations (2)
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.)
2020
Data in Brief
Davide De Angelis
Antonella Pasqualone
Michela Costantini
Luigi Ricciardi
Concetta Lotti
Stefano Pavan
Carmine Summo
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Citations (3)
Use of Legumes in Extrusion Cooking: A Review.
2020
Foods
Antonella Pasqualone
Michela Costantini
Teodora Emilia Coldea
Carmine Summo
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Citations (29)
1