Zobrazeno 1 - 10
of 59
pro vyhledávání: '"D. Sgrulletta"'
Publikováno v:
LWT. 101:10-16
The present research was focused on the set up of an innovative technological wheat transformation process, based on micronization and air classification of partially debranned kernels, able to naturally increase the potential nutritional value of pa
Publikováno v:
Biological Agriculture & Horticulture. 33:28-39
To identify agronomic practices able to increase the nitrogen (N) availability for durum wheat under organic farming, the temporary intercropping with faba bean (Vicia faba L. var. minor Beck.) was tested in a multiyear experimental trial. The accumu
Autor:
Laura Gazza, Francesca Nocente, Giovanna Terracciano, D. Sgrulletta, Roberto Ciccoritti, Viviana Del Frate, Alessandro Cammerata
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 24(3)
This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of b
Publikováno v:
Cereal Research Communications. 43:144-154
The effects of genetic variability and agronomic practises on the chemical compounds of the grain were evaluated in a set of oat cultivars (16 naked and four husked) grown in different experiments in the years 2004–2008. In the first experiment, ca
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:43-50
In an approach toward the identification of ecofriendly compounds for fusarium head blight biocontrol, the in vitro antifungal activity of 5-n-alkylresorcinol (AR) extracts, obtained from durum wheat intact kernels, was tested. In comparison with eth
Autor:
Stefano Sforza, D. Sgrulletta, Maria Grazia D’Egidio, Gianni Galaverna, Andrea Faccini, Barbara Prandi, Alessandro Cammerata, Tullia Tedeschi
Publikováno v:
Analytical and Bioanalytical Chemistry. 406:4765-4775
During wheat digestion, gluten-derived proteolytic resistant peptides are generated, some of them involved in celiac disease. In vitro digestion models able to mimic the peptides generated in the human gastrointestinal tract are extremely useful to a
Autor:
Laura Gazza, Franca Finocchiaro, Andrea Volante, Federica Taddei, Chiara Biselli, Giampiero Valè, Francesca Desiderio, Alessandro Tondelli, Alberto Gianinetti, Luigi Cattivelli, D. Sgrulletta
Publikováno v:
Plants
Volume 8
Issue 8
Plants, Vol 8, Iss 8, p 292 (2019)
Volume 8
Issue 8
Plants, Vol 8, Iss 8, p 292 (2019)
Rice quality is mainly related to the following two starch components, apparent amylose content (AAC) and resistant starch (RS). The former affects grain cooking properties, while RS acts as a prebiotic. In the present study, a Genome Wide Associatio
Publikováno v:
Journal of Cereal Science. 57:200-206
Seven cultivated Triticum species or subspecies ( Triticum monococcum , Triticum turgidum ssp dicoccum , T. turgidum ssp. durum , T. turgidum ssp turanicum , Triticum timopheevii , Triticum aestivum and Triticum zhukovskyi ) were compared for their c
Publikováno v:
Journal of Cereal Science. 57:162-169
The 5-n-alkylresorcinol (AR) contents of thirty different cultivars of durum wheat grown in two years (2009 and 2010) in two Italian locations were determined and related to the total soluble phenolic content (TPC) and antiradical activity (AA). On a
Publikováno v:
Cereal Research Communications. 40:423-435
Quantitative performance as well as product quality traits among a group of durum wheat cultivars developed and selected in different eras from 1915 to 2003 were examined in an south Italian growing region under organic management. Experiments were c