Tafuri, Andrea
Tafuri, Andrea
Istituto di biologia e biotecnologia agraria (IBBA)
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Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
2024 Covino, Clelia; Tafuri, Andrea; Sorrentino, Angela; Masci, Stefania; Baldoni, Elena; Sestili, Francesco; Villalonga, Reynaldo; Masi, Paolo
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential
2023 Tafuri, Andrea; Zuccaro, Melania; Ravaglia, Stefano; Pirona, Raul; Masci, Stefania; Sestili, Francesco; Lafiandra, Domenico; Ceriotti, Aldo; Baldoni, Elena
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility | 1-gen-2024 | Covino, Clelia; Tafuri, Andrea; Sorrentino, Angela; Masci, Stefania; Baldoni, Elena; Sestili, Francesco; Villalonga, Reynaldo; Masi, Paolo | |
| Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential | 1-gen-2023 | Tafuri, Andrea; Zuccaro, Melania; Ravaglia, Stefano; Pirona, Raul; Masci, Stefania; Sestili, Francesco; Lafiandra, Domenico; Ceriotti, Aldo; Baldoni, Elena |