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Journal of Agricultural and Food Chemistry|November 2, 2013
Identification and quantification of soluble free, soluble conjugated, and insoluble bound phenolic acids in durum wheat (Triticum turgidum L. var. durum) and derived products by RP-HPLC on a semimicro separation scaleIsabella Nicoletti, Daniela Martini, Antonella De Rossi, et al.Journal of Agricultural and Food Chemistry|December 21, 2006
Properties of the protein and carbohydrate fractions in immature wheat kernelsStefania Iametti, Francesco Bonomi, Maria Ambrogina Pagani, et al.Foods (Basel, Switzerland)|February 13, 2025
Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat SemolinaAntonio Troccoli, Donatella Bianca Maria Ficco, Cristiano Platani, et al.Food Chemistry|February 15, 2017
Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potentialRoberto Ciccoritti, Federica Taddei, Isabella Nicoletti, et al.Thescientificworldjournal|June 16, 2012
Durum wheat in conventional and organic farming: yield amount and pasta quality in Southern ItalyMassimo Fagnano, Nunzio Fiorentino, Maria Grazia D'Egidio, et al.International Journal of Food Sciences and Nutrition|February 5, 2013
Quality and nutritional properties of pasta products enriched with immature wheat grainMaria Cristina Casiraghi, Maria Ambrogina Pagani, Daniela Erba, et al.Breeding Science|November 1, 2016
The impact of the SSIIa null mutations on grain traits and composition in durum wheatErmelinda Botticella, Francesco Sestili, Gianluca Ferrazzano, et al.International Journal of Food Sciences and Nutrition|June 22, 2017
From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid contentDaniela Martini, Roberto Ciccoritti, Isabella Nicoletti, et al.Analytical and Bioanalytical Chemistry|May 21, 2014
Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat productsBarbara Prandi, Andrea Faccini, Tullia Tedeschi, et al.Food Chemistry|August 8, 2012
Structure-quality relationship in commercial pasta: a molecular glimpseFrancesco Bonomi, Maria Grazia D'Egidio, Stefania Iametti, et al.Pageof 2