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Items: 6

1.

GWAS for Starch-Related Parameters in Japonica Rice (Oryza sativa L.).

Biselli C, Volante A, Desiderio F, Tondelli A, Gianinetti A, Finocchiaro F, Taddei F, Gazza L, Sgrulletta D, Cattivelli L, Valè G.

Plants (Basel). 2019 Aug 19;8(8). pii: E292. doi: 10.3390/plants8080292.

2.

The Caryopsis of Red-Grained Rice Has Enhanced Resistance to Fungal Attack.

Gianinetti A, Finocchiaro F, Maisenti F, Kouongni Satsap D, Morcia C, Ghizzoni R, Terzi V.

J Fungi (Basel). 2018 Jun 14;4(2). pii: E71. doi: 10.3390/jof4020071.

3.

Seed Dormancy Involves a Transcriptional Program That Supports Early Plastid Functionality during Imbibition.

Gianinetti A, Finocchiaro F, Bagnaresi P, Zechini A, Faccioli P, Cattivelli L, Valè G, Biselli C.

Plants (Basel). 2018 Apr 19;7(2). pii: E35. doi: 10.3390/plants7020035.

4.

Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats.

Ficco DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, Finocchiaro F, Papa R, De Vita P.

J Agric Food Chem. 2014 Aug 27;62(34):8686-95. doi: 10.1021/jf5003683. Epub 2014 Aug 18.

PMID:
25130676
5.

Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.

Finocchiaro F, Ferrari B, Gianinetti A, Scazzina F, Pellegrini N, Caramanico R, Salati C, Shirvanian V, Stanca AM.

Int J Food Sci Nutr. 2012 Feb;63(1):23-9. doi: 10.3109/09637486.2011.593504. Epub 2011 Jun 28.

PMID:
21707450
6.

Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.

Finocchiaro F, Ferrari B, Gianinetti A, Dall'asta C, Galaverna G, Scazzina F, Pellegrini N.

Mol Nutr Food Res. 2007 Aug;51(8):1006-19.

PMID:
17639995

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