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Items: 6

1.

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.

Int J Food Sci Nutr. 2020 Jan 7:1-9. doi: 10.1080/09637486.2019.1711026. [Epub ahead of print]

PMID:
31910700
2.

Inulin enrichment of gluten free breads: Interaction between inulin and yeast.

Morreale F, Benavent-Gil Y, Rosell CM.

Food Chem. 2019 Apr 25;278:545-551. doi: 10.1016/j.foodchem.2018.11.066. Epub 2018 Nov 13.

3.

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.

Nutrients. 2018 Nov 15;10(11). pii: E1769. doi: 10.3390/nu10111769.

4.

Effect of sprouting on nutritional quality of pulses.

Erba D, Angelino D, Marti A, Manini F, Faoro F, Morreale F, Pellegrini N, Casiraghi MC.

Int J Food Sci Nutr. 2019 Feb;70(1):30-40. doi: 10.1080/09637486.2018.1478393. Epub 2018 May 31.

5.

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.

Plant Foods Hum Nutr. 2018 Jun;73(2):154-159. doi: 10.1007/s11130-018-0662-5.

6.

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.

Food Chem. 2017 Apr 15;221:1954-1961. doi: 10.1016/j.foodchem.2016.11.151. Epub 2016 Nov 30.

PMID:
27979185

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