Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Viola Landolfi"'
Autor:
Chiara Nitride, Giovanni D’Auria, Andrea Dente, Viola Landolfi, Gianluca Picariello, Gianfranco Mamone, Massimo Blandino, Raffaele Romano, Pasquale Ferranti
Publikováno v:
Molecules, Vol 27, Iss 4, p 1308 (2022)
Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovati
Externí odkaz:
https://doaj.org/article/3d6c0beea3da46e697b42458638b5073
Publikováno v:
Agronomy, Vol 11, Iss 9, p 1687 (2021)
Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content
Externí odkaz:
https://doaj.org/article/3be615ee353b4854a4b6763afb571846
Autor:
Viola Landolfi, Massimo Blandino
Publikováno v:
Sustainable Food Science-A Comprehensive Approach ISBN: 9780128241660
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98dc062e80928133bde6dfa8a0340c36
https://doi.org/10.1016/b978-0-12-823960-5.00023-8
https://doi.org/10.1016/b978-0-12-823960-5.00023-8
Autor:
Viola Landolfi, Massimo Blandino, Pasquale Ferranti, Maria Adalgisa Nicolai, Giovanni D'Auria, Chiara Nitride
Wheat, an essential ingredient for several bakery preparations, is also responsible for gluten-related diseases in sensitive subjects. The effect of the N fertilization rate (80 vs 160 kg N ha−1) on gluten protein expression profile has been evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4766453abf7edf5c0dbaf2a67b650f60
http://hdl.handle.net/2318/1796903
http://hdl.handle.net/2318/1796903
Publikováno v:
Agronomy, Vol 11, Iss 1687, p 1687 (2021)
Agronomy
Volume 11
Issue 9
Agronomy
Volume 11
Issue 9
Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content