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Page 1
Effect of sprouting on nutritional quality of pulses.
Int J Food Sci Nutr. 2019 Feb;70(1):30-40. doi: 10.1080/09637486.2018.1478393. Epub 2018 May 31.
Int J Food Sci Nutr. 2019.
PMID: 29848118
Free article.
The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.
Fiori F, Parpinel M, Morreale F, Pellegrini N.
Fiori F, et al. Among authors: morreale f.
Nutrients. 2022 Oct 7;14(19):4171. doi: 10.3390/nu14194171.
Nutrients. 2022.
PMID: 36235823
Free PMC article.
Item in Clipboard
Inulin enrichment of gluten free breads: Interaction between inulin and yeast.
Morreale F, Benavent-Gil Y, Rosell CM.
Morreale F, et al.
Food Chem. 2019 Apr 25;278:545-551. doi: 10.1016/j.foodchem.2018.11.066. Epub 2018 Nov 13.
Food Chem. 2019.
PMID: 30583409
Free article.
Item in Clipboard
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation.
Amaretti A, Bottari B, Morreale F, Savo Sardaro ML, Angelino D, Raimondi S, Rossi M, Pellegrini N.
Amaretti A, et al. Among authors: morreale f.
Int J Food Sci Nutr. 2020 Aug;71(5):563-571. doi: 10.1080/09637486.2019.1711026. Epub 2020 Jan 7.
Int J Food Sci Nutr. 2020.
PMID: 31910700
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A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet.
Roncoroni L, Elli L, Doneda L, Bascuñán KA, Vecchi M, Morreale F, Scricciolo A, Lombardo V, Pellegrini N.
Roncoroni L, et al. Among authors: morreale f.
Nutrients. 2018 Nov 15;10(11):1769. doi: 10.3390/nu10111769.
Nutrients. 2018.
PMID: 30445688
Free PMC article.
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Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.
Morreale F, Angelino D, Pellegrini N.
Morreale F, et al.
Plant Foods Hum Nutr. 2018 Jun;73(2):154-159. doi: 10.1007/s11130-018-0662-5.
Plant Foods Hum Nutr. 2018.
PMID: 29691797
Free PMC article.
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Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
Menga V, Amato M, Phillips TD, Angelino D, Morreale F, Fares C.
Menga V, et al. Among authors: morreale f.
Food Chem. 2017 Apr 15;221:1954-1961. doi: 10.1016/j.foodchem.2016.11.151. Epub 2016 Nov 30.
Food Chem. 2017.
PMID: 27979185
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