Nutritional Components of Wheat Based Food: Composition, Properties, and Uses

por Ficco, Donatella Bianca Maria, Borrelli, Grazia Maria
Publicado 2023

Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species

por Borrelli, Grazia Maria, Menga, Valeria, Giovanniello, Valentina, Ficco, Donatella Bianca Maria
Publicado 2023

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

por Ficco, Donatella Bianca Maria, Saia, Sergio, Beleggia, Romina, Fragasso, Mariagiovanna, Giovanniello, Valentina, De Vita, Pasquale
Publicado 2017

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour

por Ficco, Donatella Bianca Maria, Canale, Michele, Giannone, Virgilio, Strano, Maria Concetta, Allegra, Maria, Zingale, Silvia, Spina, Alfio
Publicado 2023

Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain

por de Leonardis, Anna Maria, Fragasso, Mariagiovanna, Beleggia, Romina, Ficco, Donatella Bianca Maria, de Vita, Pasquale, Mastrangelo, Anna Maria
Publicado 2015

Unlocking the molecular basis of wheat straw composition and morphological traits through multi-locus GWAS

por Esposito, Salvatore, Taranto, Francesca, Vitale, Paolo, Ficco, Donatella Bianca Maria, Colecchia, Salvatore Antonio, Stevanato, Piergiorgio, De Vita, Pasquale
Publicado 2022

Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential

por Menga, Valeria, Giovanniello, Valentina, Savino, Michele, Gallo, Antonio, Colecchia, Salvatore Antonio, De Simone, Vanessa, Zingale, Silvia, Ficco, Donatella Bianca Maria
Publicado 2023