1. Physical, chemical and pasting features of maize Italian inbred lines;Alfieri;European Food Research and Technology,2020
2. Masked mycotoxins: A review;Berthiller;Molecular Nutrition & Food Research,2013
3. Safety evaluation of certain mycotoxins in food: Fumonisins. Prepared by the 56th meeting of the joint FAO/WHO expert committee on food additives (JECFA) (FAO/WHO 2001);Bolger,2001
4. The effect of the amylose content and milling fractions on the physico-chemical features of coextruded snacks from corn;Bresciani;Food Chemistry,2021
5. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality;Bresciani;Food Chemistry,2021