Stefania Masci
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Full Professor
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About
Stefania Masci is a Full Professor at Università degli Studi della Tuscia in Italy. Her research focuses on wheat quality, including the assessment of technological attributes in Sicilian tetraploid wheat, mitigation of acrylamide in bakery products, and the gluten protein analysis for traceability purposes. She has contributed to various studies exploring the impact of genetic variations in wheat on health-related outcomes and breadmaking performance.
Recent Grants
Grant: Close
"Bread wheat flours with high amylose content for the development of baked products and fresh pasta with high nutritional, sensorial and environmental values (FRUMILOSIO)"
Open Date: 2017-01-01
Close Date: 2022-01-01
Grant: Close
Individuazione e studio di genotipi di frumento con ridotta quantità di proteine coinvolte nelle reazioni avverse (in particolare nella Sensibilità al Glutine di tipo Non Celiaco o NCGS)
Open Date: 2014-10-01
Close Date: 2016-10-01
Grant: Close
The multifunctional food chain of primitive wheats: impact of agriculture production on the rural development by means of innovation, sustainability and culture
Open Date:
Close Date:
Grant: Close
CERTIFICATION BY MEANS OF INNOVATION AND RESEARCH IN THE ANCIENT CEREALS FOOD CHAIN (CIRCE)"
Open Date:
Close Date:
Articles (12)
Year:
2025
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2024
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2024
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2023
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2023
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2021
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2020
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2020
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2020
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2020
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2020
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2020
Collaborators (11)
Giuseppe Gatta
University of Foggia
MARCELLA MICHELA GIULIANI
University of Foggia
Andrea Tafuri
Institute of Agricultural and Food Biotechnology
Marco Bonarrigo
University of Tuscia
Shahidul Islam
Assistant Professor, Spring Wheat Quality
North Dakota State University
Angela Sorrentino
Università degli Studi di Napoli Federico II
Maria Cristina Messia
University of Molise
Yeganeh Manon Khazrai
Lecturer/Nutritionist
Università Campus Bio-Medico di Roma
Silvio Tundo
University of Padua
Laura De Gara
full professor
Università Campus Bio-Medico di Roma
Francesco Sestili
Associate Professor
University of Tuscia
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