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2020 | 4 |
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Page 1
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization.
Foods. 2020 Dec 22;10(1):4. doi: 10.3390/foods10010004.
Foods. 2020.
PMID: 33374933
Free PMC article.
Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm.
Melilli MG, Pagliaro A, Bognanni R, Scandurra S, Di Stefano V.
Melilli MG, et al. Among authors: pagliaro a.
Nat Prod Res. 2020 Jan;34(1):26-33. doi: 10.1080/14786419.2018.1560291. Epub 2019 Jan 19.
Nat Prod Res. 2020.
PMID: 30663361
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Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach.
Di Stefano V, Scandurra S, Pagliaro A, Di Martino V, Melilli MG.
Di Stefano V, et al. Among authors: pagliaro a.
Foods. 2020 Aug 23;9(9):1161. doi: 10.3390/foods9091161.
Foods. 2020.
PMID: 32842539
Free PMC article.
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Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread.
Melilli MG, Di Stefano V, Sciacca F, Pagliaro A, Bognanni R, Scandurra S, Virzì N, Gentile C, Palumbo M.
Melilli MG, et al. Among authors: pagliaro a.
Foods. 2020 Jun 10;9(6):764. doi: 10.3390/foods9060764.
Foods. 2020.
PMID: 32531917
Free PMC article.
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