De Vita P - Search Results

1

Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes.

Ficco DBM, Prandi B, Amaretti A, Anfelli I, Leonardi A, Raimondi S, Pecchioni N, De Vita P, Faccini A, Sforza S, Rossi M. Ficco DBM, et al. Among authors: de vita p. Food Res Int. 2019 Jun;120:568-576. doi: 10.1016/j.foodres.2018.11.007. Epub 2018 Nov 5. Food Res Int. 2019. PMID: 31000273

2

Impact of domestication on the phenotypic architecture of durum wheat under contrasting nitrogen fertilization.

Gioia T, Nagel KA, Beleggia R, Fragasso M, Ficco DB, Pieruschka R, De Vita P, Fiorani F, Papa R. Gioia T, et al. Among authors: de vita p. J Exp Bot. 2015 Sep;66(18):5519-30. doi: 10.1093/jxb/erv289. Epub 2015 Jun 12. J Exp Bot. 2015. PMID: 26071535

3

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

de Leonardis AM, Fragasso M, Beleggia R, Ficco DB, de Vita P, Mastrangelo AM. de Leonardis AM, et al. Among authors: de vita p. Int J Mol Sci. 2015 Dec 19;16(12):30382-404. doi: 10.3390/ijms161226241. Int J Mol Sci. 2015. PMID: 26703576 Free PMC article.

4

Use of purple durum wheat to produce naturally functional fresh and dry pasta.

Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P. Ficco DB, et al. Among authors: de simone v, de leonardis am, de vita p. Food Chem. 2016 Aug 15;205:187-95. doi: 10.1016/j.foodchem.2016.03.014. Epub 2016 Mar 5. Food Chem. 2016. PMID: 27006230

5

Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran.

Previtali MA, Mastromatteo M, Conte A, De Vita P, Ficco DB, Del Nobile MA. Previtali MA, et al. Among authors: de vita p. J Food Sci Technol. 2016 Feb;53(2):1319-27. doi: 10.1007/s13197-015-2053-3. Epub 2015 Nov 2. J Food Sci Technol. 2016. PMID: 27162413 Free PMC article.

6

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A. De Vita P, et al. Food Chem. 2017 Jan 1;214:374-382. doi: 10.1016/j.foodchem.2016.07.015. Epub 2016 Jul 5. Food Chem. 2017. PMID: 27507488

7

The carotenoid biosynthetic and catabolic genes in wheat and their association with yellow pigments.

Colasuonno P, Lozito ML, Marcotuli I, Nigro D, Giancaspro A, Mangini G, De Vita P, Mastrangelo AM, Pecchioni N, Houston K, Simeone R, Gadaleta A, Blanco A. Colasuonno P, et al. Among authors: de vita p. BMC Genomics. 2017 Jan 31;18(1):122. doi: 10.1186/s12864-016-3395-6. BMC Genomics. 2017. PMID: 28143400 Free PMC article.

8

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

Ficco DBM, Saia S, Beleggia R, Fragasso M, Giovanniello V, De Vita P. Ficco DBM, et al. Among authors: de vita p. Sci Rep. 2017 Oct 19;7(1):13632. doi: 10.1038/s41598-017-14113-5. Sci Rep. 2017. PMID: 29051605 Free PMC article.

9

Genetic dissection of the relationships between grain yield components by genome-wide association mapping in a collection of tetraploid wheats.

Mangini G, Gadaleta A, Colasuonno P, Marcotuli I, Signorile AM, Simeone R, De Vita P, Mastrangelo AM, Laidò G, Pecchioni N, Blanco A. Mangini G, et al. Among authors: de vita p. PLoS One. 2018 Jan 11;13(1):e0190162. doi: 10.1371/journal.pone.0190162. eCollection 2018. PLoS One. 2018. PMID: 29324803 Free PMC article.

10

Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses.

Ficco DBM, Muccilli S, Padalino L, Giannone V, Lecce L, Giovanniello V, Del Nobile MA, De Vita P, Spina A. Ficco DBM, et al. Among authors: de vita p. J Food Sci Technol. 2018 Nov;55(11):4458-4467. doi: 10.1007/s13197-018-3374-9. Epub 2018 Sep 5. J Food Sci Technol. 2018. PMID: 30333642 Free PMC article.

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