Search Results - Bonafaccia, Giovanni

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  1. 1
    Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

    Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients by COSTANTINI, Lara, LUKSIC, Lea, MOLINARI, Romina, KREFT, Ivan, BONAFACCIA, Giovanni, MANZI, Laura, MERENDINO, Nicolò

    Published in Food chemistry
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  2. 2
    Rutin and quercetin transformation during preparation of buckwheat sourdough bread

    Rutin and quercetin transformation during preparation of buckwheat sourdough bread by Lukšič, Lea, Bonafaccia, Giovanni, Timoracka, Maria, Vollmannova, Alena, Trček, Janja, Nyambe, Tina Koželj, Melini, Valentina, Acquistucci, Rita, Germ, Mateja, Kreft, Ivan

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  3. 3
    A new "functional" pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats

    A new "functional" pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hyperten... by Merendino, Nicolò, Molinari, Romina, Costantini, Lara, Mazzucato, Andrea, Pucci, Anna, Bonafaccia, Francesco, Esti, Marco, Ceccantoni, Brunella, Papeschi, Cristiano, Bonafaccia, Giovanni

    Published in Food & function
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  4. 4
    Nutrient Content in Buckwheat Milling Fractions

    Nutrient Content in Buckwheat Milling Fractions by Skrabanja, Vida, Kreft, Ivan, Golob, Terezija, Modic, Mateja, Ikeda, Sayoko, Ikeda, Kiyokazu, Kreft, Samo, Bonafaccia, Giovanni, Knapp, Martina, Kosmelj, Katarina

    Published in Cereal chemistry
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  5. 5
    Tartary buckwheat malt as ingredient of gluten-free cookies

    Tartary buckwheat malt as ingredient of gluten-free cookies by Molinari, Romina, Costantini, Lara, Timperio, Anna Maria, Lelli, Veronica, Bonafaccia, Francesco, Bonafaccia, Giovanni, Merendino, Nicolò

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  6. 6
    Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats

    Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats by Meschini, Roberta, Filippi, Silvia, Molinari, Romina, Costantini, Lara, Bonafaccia, Giovanni, Merendino, Nicolò

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