Domenico Lafiandra
11PUBLICATIONS
16CO-AUTHORS
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Publications (11)
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|Aug 29, 2024
The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (AuAuGG) Group.Benedetta Margiotta, Giuseppe Colaprico, Marcella Urbano
|Nov 25, 2023
Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties.Mike Sissons, Samuela Palombieri, Francesco Sestili
|Mar 29, 2023
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential.Andrea Tafuri, Melania Zuccaro, Stefano Ravaglia
|Jan 21, 2023
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers.Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli
|Aug 26, 2022
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures.Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli
|Jun 10, 2022
Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness.Domenico Lafiandra, Francesco Sestili, Mike Sissons
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Frequent Collaborators
9 joint publications
Francesco Sestili
4 joint publications
Stefania Masci
2 joint publications
Mike Sissons
1 joint publications
Salvatore Esposito
1 joint publications
Francesca Taranto
1 joint publications
Pasquale De Vita
1 joint publications
Mauro Moresi
1 joint publications
Salvatore Crucillà
1 joint publications
Clara Cicatiello
1 joint publications
Maria Cristina Messia
