1. American Association of Cereal Chemists, 1993. Approved Methods. Method 38-12A, Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index. The Association, St. Paul, MN.
2. American Association of Cereal Chemists, 1998. Approved Methods. Method 74-09, Measurement of Bread Firmness by Universal Testing Machine. The Association, St. Paul, MN.
3. American Association of Cereal Chemists, 2003. Approved Methods. Methods 08-01, Ash – Basic Method; 44-15A, Moisture – Air-Oven Methods. The Association, St. Paul, MN.
4. Electronic nose and GC–MS as powerful tools to investigate the volatile component of an Italian traditional pasta made from toasted durum wheat;Baiano;Cereal Foods World,2007
5. Use of a toasted durum wholemeal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses;Baiano;International Journal of Food Science and Technology,2008