Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Franca Finocchiaro

Showing results (1-10 of 7) with videos related to

Pageof 1
Sort By:
Molecular Nutrition & Food Research|July 21, 2007
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processingFranca Finocchiaro, Barbara Ferrari, Alberto Gianinetti, et al.
Journal of Fungi (Basel, Switzerland)|June 16, 2018
The Caryopsis of Red-Grained Rice Has Enhanced Resistance to Fungal AttackAlberto Gianinetti, Franca Finocchiaro, Fabio Maisenti, et al.
Plants (Basel, Switzerland)|April 20, 2018
Seed Dormancy Involves a Transcriptional Program That Supports Early Plastid Functionality during ImbibitionAlberto Gianinetti, Franca Finocchiaro, Paolo Bagnaresi, et al.
International Journal of Food Sciences and Nutrition|June 29, 2011
Effects of barley β-glucan-enriched flour fractions on the glycaemic index of breadFranca Finocchiaro, Barbara Ferrari, Alberto Gianinetti, et al.
Plants (Basel, Switzerland)|August 22, 2019
GWAS for Starch-Related Parameters in <i>Japonica</i> Rice (<i>Oryza sativa</i> L.)Chiara Biselli, Andrea Volante, Francesca Desiderio, et al.
Journal of Agricultural and Food Chemistry|August 19, 2014
Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheatsDonatella B M Ficco, Vanessa De Simone, Salvatore A Colecchia, et al.
Rice (New York, N.Y.)|January 12, 2023
Marker-Assisted Introgression of the Salinity Tolerance Locus Saltol in Temperate Japonica RiceCaterina Marè, Elisa Zampieri, Viviana Cavallaro, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Molecular Nutrition & Food Research|July 21, 2007
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processingFranca Finocchiaro, Barbara Ferrari, Alberto Gianinetti, et al.
Journal of Fungi (Basel, Switzerland)|June 16, 2018
The Caryopsis of Red-Grained Rice Has Enhanced Resistance to Fungal AttackAlberto Gianinetti, Franca Finocchiaro, Fabio Maisenti, et al.
Plants (Basel, Switzerland)|April 20, 2018
Seed Dormancy Involves a Transcriptional Program That Supports Early Plastid Functionality during ImbibitionAlberto Gianinetti, Franca Finocchiaro, Paolo Bagnaresi, et al.
International Journal of Food Sciences and Nutrition|June 29, 2011
Effects of barley β-glucan-enriched flour fractions on the glycaemic index of breadFranca Finocchiaro, Barbara Ferrari, Alberto Gianinetti, et al.
Plants (Basel, Switzerland)|August 22, 2019
GWAS for Starch-Related Parameters in <i>Japonica</i> Rice (<i>Oryza sativa</i> L.)Chiara Biselli, Andrea Volante, Francesca Desiderio, et al.
Journal of Agricultural and Food Chemistry|August 19, 2014
Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheatsDonatella B M Ficco, Vanessa De Simone, Salvatore A Colecchia, et al.
Rice (New York, N.Y.)|January 12, 2023
Marker-Assisted Introgression of the Salinity Tolerance Locus Saltol in Temperate Japonica RiceCaterina Marè, Elisa Zampieri, Viviana Cavallaro, et al.
Pageof 1