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Alfio Spina

Showing results (41-50 of 76) with videos related to

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Surgical and Radiologic Anatomy : SRA|January 4, 2020
Comparative anatomical study on the role of zygomatic osteotomy in the extradural subtemporal approach to the clival region, when less is moreFilippo Gagliardi, Martina Piloni, Michele Bailo, et al.
International Journal of Food Microbiology|July 21, 2016
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat breadVirgilio Giannone, Iole Pitino, Biagio Pecorino, et al.
Plants (Basel, Switzerland)|January 21, 2023
Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley FlourDonatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Multielemental, Nutritional, and Proteomic Characterization of Different <i>Lupinus</i> spp. Genotypes: A Source of Nutrients for Dietary UseAlfio Spina, Rosaria Saletti, Simona Fabroni, et al.
Plants (Basel, Switzerland)|October 26, 2024
Effect of Bio-Herbicide Application on Durum Wheat Quality: From Grain to Bread Passing through Wholemeal FlourUmberto Anastasi, Alfio Spina, Paolo Guarnaccia, et al.
Foods (Basel, Switzerland)|June 11, 2020
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea SaltElena Arena, Serena Muccilli, Agata Mazzaglia, et al.
World Neurosurgery|August 19, 2016
Gamma Knife Radiosurgery as Primary Treatment for Large Vestibular Schwannomas: Clinical Results at Long-Term Follow-Up in a Series of 59 PatientsMichele Bailo, Nicola Boari, Alberto Franzin, et al.
Plants (Basel, Switzerland)|December 23, 2022
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final ProductMichele Canale, Alfio Spina, Carmine Summo, et al.
Food Chemistry|September 30, 2017
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its productionVirgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, et al.
Plants (Basel, Switzerland)|March 11, 2023
Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during StorageRosalia Sanfilippo, Michele Canale, Giacomo Dugo, et al.
Pageof 8

Showing results (41-50 of 76) with videos related to

Sort By:
Pageof 8
Surgical and Radiologic Anatomy : SRA|January 4, 2020
Comparative anatomical study on the role of zygomatic osteotomy in the extradural subtemporal approach to the clival region, when less is moreFilippo Gagliardi, Martina Piloni, Michele Bailo, et al.
International Journal of Food Microbiology|July 21, 2016
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat breadVirgilio Giannone, Iole Pitino, Biagio Pecorino, et al.
Plants (Basel, Switzerland)|January 21, 2023
Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley FlourDonatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Multielemental, Nutritional, and Proteomic Characterization of Different <i>Lupinus</i> spp. Genotypes: A Source of Nutrients for Dietary UseAlfio Spina, Rosaria Saletti, Simona Fabroni, et al.
Plants (Basel, Switzerland)|October 26, 2024
Effect of Bio-Herbicide Application on Durum Wheat Quality: From Grain to Bread Passing through Wholemeal FlourUmberto Anastasi, Alfio Spina, Paolo Guarnaccia, et al.
Foods (Basel, Switzerland)|June 11, 2020
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea SaltElena Arena, Serena Muccilli, Agata Mazzaglia, et al.
World Neurosurgery|August 19, 2016
Gamma Knife Radiosurgery as Primary Treatment for Large Vestibular Schwannomas: Clinical Results at Long-Term Follow-Up in a Series of 59 PatientsMichele Bailo, Nicola Boari, Alberto Franzin, et al.
Plants (Basel, Switzerland)|December 23, 2022
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final ProductMichele Canale, Alfio Spina, Carmine Summo, et al.
Food Chemistry|September 30, 2017
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its productionVirgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, et al.
Plants (Basel, Switzerland)|March 11, 2023
Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during StorageRosalia Sanfilippo, Michele Canale, Giacomo Dugo, et al.
Pageof 8