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Foods (Basel, Switzerland)|March 28, 2026
Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical CharacteristicsAlessandro Gallina, Maria Concetta Di Bella, Enrica Pistorio, et al.Foods (Basel, Switzerland)|June 2, 2021
Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculusMaria Grazia Melilli, Cristina Costa, Annalisa Lucera, et al.Foods (Basel, Switzerland)|February 25, 2023
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional PastaSonia Bonacci, Vita Di Stefano, Fabiola Sciacca, et al.Carbohydrate Polymers|July 23, 2017
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degreeLucia Padalino, Cristina Costa, Amalia Conte, et al.Foods (Basel, Switzerland)|June 14, 2020
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified BreadMaria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, et al.Journal of the Science of Food and Agriculture|July 18, 2018
Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC-Orbitrap-MS approachVita Di Stefano, Rosa Pitonzo, Maria Eugenia Novara, et al.Foods (Basel, Switzerland)|June 27, 2024
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut FermentationAnna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, et al.Pageof 2