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Natural Product Research|January 22, 2019
Antioxidant activity and fatty acids quantification in Sicilian purslane germplasmMaria Grazia Melilli, Antonella Pagliaro, Rosaria Bognanni, et al.Foods (Basel, Switzerland)|August 27, 2020
Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry ApproachVita Di Stefano, Salvatore Scandurra, Antonella Pagliaro, et al.Foods (Basel, Switzerland)|December 30, 2020
Lentil Fortified Spaghetti: Technological Properties and Nutritional CharacterizationVita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, et al.Foods (Basel, Switzerland)|June 14, 2020
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with <i>Portulaca oleracea</i> L. Quality Traits of Purslane-Fortified BreadMaria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, et al.Pageof 1