Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Donatella Bianca Maria Ficco"'
Autor:
Salvatore Esposito, Francesca Taranto, Paolo Vitale, Donatella Bianca Maria Ficco, Salvatore Antonio Colecchia, Piergiorgio Stevanato, Pasquale De Vita
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-19 (2022)
Abstract Background Rapid reductions in emissions from fossil fuel burning are needed to curb global climate change. Biofuel production from crop residues can contribute to reducing the energy crisis and environmental deterioration. Wheat is a renewa
Externí odkaz:
https://doaj.org/article/b12a8948b5a647bebc923df79fad9c73
Publikováno v:
Foods, Vol 12, Iss 21, p 4010 (2023)
Wheats (bread and durum wheats) and their main end-use products (particularly bread and pasta) have an important role in the Mediterranean diet as they substantially contribute to nutrient intake [...]
Externí odkaz:
https://doaj.org/article/76949f0f8eec4ef2b42b7202098d9bb9
Publikováno v:
Foods, Vol 12, Iss 13, p 2551 (2023)
Cereals are a good source of phenolics and carotenoids with beneficial effects on human health. In this study, a 2-year evaluation was undertaken on grain, wholemeal and refined-flour of two cultivars, one old and one modern, belonging to three cerea
Externí odkaz:
https://doaj.org/article/b8b8f2918f2e4712b44bfaf113490230
Autor:
Valeria Menga, Valentina Giovanniello, Michele Savino, Antonio Gallo, Salvatore Antonio Colecchia, Vanessa De Simone, Silvia Zingale, Donatella Bianca Maria Ficco
Publikováno v:
Plants, Vol 12, Iss 6, p 1350 (2023)
Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of grains, have recently gained increased interest due to their high antioxi
Externí odkaz:
https://doaj.org/article/45c5557ab5d649b9acd2e9601a49c76e
Autor:
Donatella Bianca Maria Ficco, Michele Canale, Virgilio Giannone, Maria Concetta Strano, Maria Allegra, Silvia Zingale, Alfio Spina
Publikováno v:
Plants, Vol 12, Iss 2, p 397 (2023)
The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this stu
Externí odkaz:
https://doaj.org/article/e4a76bc974dd4ae9b9995f1b3004979d
Autor:
Giovanni eLaidò, Giosuè ePanio, Daniela eMarone, Maria Anna eRusso, Donatella Bianca Maria Ficco, Valentina eGiovanniello, Luigi eCattivelli, Brian eSteffenson, Pasquale eDe Vita, Anna Maria eMastrangelo
Publikováno v:
Frontiers in Plant Science, Vol 6 (2015)
Stem rust, caused by Puccinia graminis Pers. f. sp. tritici Eriks. & E. Henn. (Pgt), is one of the most destructive diseases of wheat. Races of the pathogen in the Ug99 lineage are of international concern due to their virulence for widely used stem
Externí odkaz:
https://doaj.org/article/fe2a0e8fc6c540659906ac0eb49f2cba
Autor:
Daniela Marone, Anna Maria Mastrangelo, Grazia Maria Borrelli, Antonia Mores, Giovanni Laidò, Maria Anna Russo, Donatella Bianca Maria Ficco
Publikováno v:
Plant physiology and biochemistry : PPB. 172
Specialized plant metabolites (SPMs), traditionally referred to as 'secondary metabolites', are chemical compounds involved in a broad range of biological functions, including plant responses to abiotic and biotic stresses. Moreover, some of them hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03c4818397a92a745464c0647bead544
https://pubmed.ncbi.nlm.nih.gov/35030365
https://pubmed.ncbi.nlm.nih.gov/35030365
Autor:
Pasquale De Vita, Ivano Pecorella, Alfonso Salvatore Frenda, Donatella Bianca Maria Ficco, Romina Beleggia, Valentina Giovanniello
Publikováno v:
Foods
Volume 9
Issue 11
Foods, Vol 9, Iss 1523, p 1523 (2020)
Volume 9
Issue 11
Foods, Vol 9, Iss 1523, p 1523 (2020)
Debranning was applied to durum wheat to the study the relationship between kernel shape and size, and ash and mineral distribution having implications for semolina yield. To this aim four durum wheat genotypes carried out over three environments wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39f578b7e6058597e6f27761f397eb58
http://hdl.handle.net/10447/442529
http://hdl.handle.net/10447/442529
Autor:
Virgilio Giannone, Pasquale De Vita, Donatella Bianca Maria Ficco, Matteo Alessandro Del Nobile, Lucia Padalino, Alfio Spina, Serena Muccilli, Lucia Lecce, Valentina Giovanniello
Publikováno v:
Journal of Food Science and Technology. 55:4458-4467
The aim of this study was to develop fortified breads of durum wheat semolina (DW) partially substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours (WS, YP, respectively) or using wholemeal flour from a natural mixture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80d87c0f09e1165d7c8d9d604e6769d3
https://doi.org/10.1007/s13197-018-3374-9
https://doi.org/10.1007/s13197-018-3374-9
Autor:
Pasquale De Vita, Cristiano Platani, Donatella Bianca Maria Ficco, Valentina Giovanniello, Grazia M. Borrelli
Publikováno v:
Journal of Cereal Science. 79:118-126
Pigmented wheats have roles in development of functional foods because of their high levels of anthocyanins, which contribute to reduction of postprandial glycaemic levels. This study tested air-classification for production of anthocyanin-rich fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c995ff61bc4fde69760ae968ec3dcf84
https://doi.org/10.1016/j.jcs.2017.09.007
https://doi.org/10.1016/j.jcs.2017.09.007