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Lista de obras de Roberto Ciccoritti

Content and relative composition of some phytochemicals in diploid, tetraploid and hexaploid Triticum species with potential nutraceutical properties

article

Development of wheat kernels with contrasting endosperm texture characteristics as determined by magnetic resonance imaging and time domain-nuclear magnetic resonance

Effect of 5-n-Alkylresorcinol Extracts from Durum Wheat Whole Grain on the Growth of Fusarium Head Blight (FHB) Causal Agents

artículo científico publicado en 2015

Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

artículo científico publicado en 2017

Influence of genotype and environment on the content of 5-n alkylresorcinols, total phenols and on the antiradical activity of whole durum wheat grains

Qualitative traits of perennial wheat lines derived from different Thinopyrum species

article

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains

scientific article published on 19 October 2020

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

artículo científico publicado en 2017

Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

article by Daniela Martini et al published September 2015 in Journal of Cereal Science

Variations in content and extractability of durum wheat (Triticum turgidum L. var durum) Arabinoxylans associated with genetic and environmental factors

artículo científico publicado en 2011

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