Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Salvatore Moscaritolo"'
Autor:
Francesco Sestili, Benedetta Margiotta, Patrizia Vaccino, Salvatore Moscaritolo, Debora Giorgi, Sergio Lucretti, Samuela Palombieri, Stefania Masci, Domenico Lafiandra
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 22, p 8450 (2020)
A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin
Externí odkaz:
https://doaj.org/article/867e7a4575e0466d8fa583b022bf8250
Publikováno v:
Foods, Vol 5, Iss 3, p 49 (2016)
Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by mic
Externí odkaz:
https://doaj.org/article/f6b0d1ede2ec4edcbccbc0065d471c10
Autor:
Lucas-González, Raquel, Viuda-Martos, Manuel, Pérez-Álvarez, José Ángel, Chaves-López, Clemencia, Shkembi, Blerina, Salvatore, Moscaritolo, Fernández-López, Juana, Sacchetti, Giampiero
Publikováno v:
Journal of Food Measurement and Characterization; 20240101, Issue: Preprints p1-11, 11p
Autor:
Raquel Lucas-González, José Ángel Pérez-Álvarez, Giampiero Sacchetti, Salvatore Moscaritolo, Juana Fernández-López, Manuel Viuda-Martos
The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb9f009cecc38e42ddaef2ec210875ce
http://hdl.handle.net/11575/111841
http://hdl.handle.net/11575/111841
Autor:
Stefania Masci, Francesco Sestili, Patrizia Vaccino, Debora Giorgi, Samuela Palombieri, B. Margiotta, Sergio Lucretti, Salvatore Moscaritolo, Domenico Lafiandra
Publikováno v:
International Journal of Molecular Sciences
Volume 21
Issue 22
International Journal of Molecular Sciences, Vol 21, Iss 8450, p 8450 (2020)
International journal of molecular sciences (Online) 21 (2020): 8450.
info:cnr-pdr/source/autori:Sestili, F.; Margiotta, B.; Vaccino, P.; Moscaritolo, S.; Giorgi, D.; Lucretti, S.; Palombieri, S.; Masci, S.; Lafiandra, D./titolo:A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics/doi:/rivista:International journal of molecular sciences (Online)/anno:2020/pagina_da:8450/pagina_a:/intervallo_pagine:8450/volume:21
Volume 21
Issue 22
International Journal of Molecular Sciences, Vol 21, Iss 8450, p 8450 (2020)
International journal of molecular sciences (Online) 21 (2020): 8450.
info:cnr-pdr/source/autori:Sestili, F.; Margiotta, B.; Vaccino, P.; Moscaritolo, S.; Giorgi, D.; Lucretti, S.; Palombieri, S.; Masci, S.; Lafiandra, D./titolo:A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics/doi:/rivista:International journal of molecular sciences (Online)/anno:2020/pagina_da:8450/pagina_a:/intervallo_pagine:8450/volume:21
A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e675418615b507b1fe97003c454d1a8
https://doi.org/10.20944/preprints202010.0284.v1
https://doi.org/10.20944/preprints202010.0284.v1
Autor:
Juana Fernández-López, Giampiero Sacchetti, José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Clemencia Chaves-López, Blerina Shkembi, Raquel Lucas-González, Salvatore Moscaritolo
The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon flours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7493ab98e31dc867d754c251c6cac33c
http://hdl.handle.net/11575/109117
http://hdl.handle.net/11575/109117
Akademický článek
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Autor:
José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Clemencia Chaves-López, Blerina Shkembi, Giampiero Sacchetti, Juana Fernández-López, Raquel Lucas-González, Salvatore Moscaritolo
Publikováno v:
Journal of Food Measurement and Characterization. 14:1645-1645
The original version of the article unfortunately contained an error in the first name and the surname of the sixth author in the author group. The author name was published as ‘Moscaritolo Salvatore’, the corrected first name and the surname of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7860a223ca46ae82c6fc9c042543a9ba
https://doi.org/10.1007/s11694-020-00453-w
https://doi.org/10.1007/s11694-020-00453-w
Publikováno v:
Journal of Cereal Science. 47:599-609
Einkorn (Triticum monococcum L. subsp. monococcum) is an ancient wheat appreciated for its high proteins, carotenoids and tocols content. To better understand its potential for human consumption and food preparation, composition and pasting propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9743bcdb7cf8c61479d1effad41d11ef
https://doi.org/10.1016/j.jcs.2007.07.005
https://doi.org/10.1016/j.jcs.2007.07.005