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Page 1
Preservation of vitamins content in Cuccìa using an innovative method of processing.
Nat Prod Res. 2020 Jan;34(1):153-157. doi: 10.1080/14786419.2018.1548460. Epub 2019 Jan 12.
Nat Prod Res. 2020.
PMID: 30638066
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: bognanni r.
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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The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree.
Padalino L, Costa C, Conte A, Melilli MG, Sillitti C, Bognanni R, Raccuia SA, Del Nobile MA.
Padalino L, et al. Among authors: bognanni r.
Carbohydr Polym. 2017 Oct 1;173:84-90. doi: 10.1016/j.carbpol.2017.05.081. Epub 2017 May 30.
Carbohydr Polym. 2017.
PMID: 28732922
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Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC-Orbitrap-MS approach.
Di Stefano V, Pitonzo R, Novara ME, Bongiorno D, Indelicato S, Gentile C, Avellone G, Bognanni R, Scandurra S, Melilli MG.
Di Stefano V, et al. Among authors: bognanni r.
J Sci Food Agric. 2019 Feb;99(3):1038-1045. doi: 10.1002/jsfa.9270. Epub 2018 Sep 17.
J Sci Food Agric. 2019.
PMID: 30014464
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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: bognanni r.
Foods. 2020 Jun 10;9(6):764. doi: 10.3390/foods9060764.
Foods. 2020.
PMID: 32531917
Free PMC article.
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