| Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. MG D'egidio, BM Mariani, S Nardi, P Novaro, R Cubadda | 350 | 1990 |
| Composition and utilization of barley pearling by‐products for making functional pastas rich in dietary fiber and β‐glucans E Marconi, M Graziano, R Cubadda Cereal Chemistry 77 (2), 133-139, 2000 | 209 | 2000 |
| Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta RE Cubadda, M Carcea, E Marconi, MC Trivisonno Cereal Chemistry 84 (1), 48-55, 2007 | 170 | 2007 |
| Spelt (Triticum spelta L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions E Marconi, M Carcea, M Schiavone, R Cubadda Cereal chemistry 79 (5), 634-639, 2002 | 127 | 2002 |
| Kernel Properties and Pasta‐Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars E Marconi, M Carcea, M Graziano, R Cubadda Cereal chemistry 76 (1), 25-29, 1999 | 111 | 1999 |
| Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina R Cubadda, M Carcea, LA Pasqui Cereal foods world (USA) 37 (12), 1992 | 108 | 1992 |
| Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization G Panfili, L Cinquanta, A Fratianni, R Cubadda Journal of the American Oil Chemists' Society 80, 157-161, 2003 | 104 | 2003 |
| Evaluation of durum wheat, semolina, and pasta in Europe R Cubadda American Assoication of Cereal Chemists, 1988 | 83 | 1988 |
| Development of functional spaghetti enriched with long chain omega‐3 fatty acids G Iafelice, MF Caboni, R Cubadda, T Di Criscio, MC Trivisonno, ... Cereal Chemistry 85 (2), 146-151, 2008 | 77 | 2008 |
| Technological and nutritional aspects in emmer and spelt. R Cubadda, E Marconi | 65 | 1996 |
| Methods used to assess and predict quality of durum wheat, semolina, and pasta M Sissons, J Abecassis, B Marchylo | 62 | 2012 |
| Emmer wheat. E Marconi, R Cubadda | 62 | 2004 |
| Influence of protein content on durum wheat gluten strength determined by the SDS sedimentation test and by other methods. RE Cubadda, M Carcea, E Marconi, MC Trivisonno | 48 | 2007 |
| Physiochemical and rheological characterization of sorghum starch M Carcea, R Cubadda, R Acquistucci Journal of Food Science 57 (4), 1024-1025, 1992 | 45 | 1992 |
| Fast analysis of lysine in food using protein microwave hydrolysis and an electrochemical biosensor E Marconi, G Panfili, MC Messia, R Cubadda, D Compagnone, ... Analytical letters 29 (7), 1125-1137, 1996 | 39 | 1996 |
| 5 Spelt Wheat R Cubadda, E Marconi | 35 | 2002 |
| Genetic control of esterases in common wheat R Cubadda, A Bozzini, E Quattrucci Theoretical and Applied Genetics 45 (7), 290-293, 1975 | 29 | 1975 |
| NUTRITIONAL-VALUE OF PASTA-EFFECTS OF PROCESSING CONDITIONS R Cubadda INDUSTRIE ALIMENTARI, 27-33, 1994 | 26 | 1994 |
| CURRENT RESEARCH AND FUTURE-NEEDS IN DURUM-WHEAT CHEMISTRY AND TECHNOLOGY R Cubadda Cereal Foods World 34 (2), 206-209, 1989 | 21 | 1989 |
| A maltose biosensor for determining gelatinized starch in processed cereal foods E Marconi, MC Messia, G Palleschi, R Cubadda Cereal chemistry 81 (1), 6-9, 2004 | 19 | 2004 |
