Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production by Giannone, Virgilio, Giarnetti, Mariagrazia, Spina, Alfio, Todaro, Aldo, Pecorino, Biagio, Summo, Carmine, Caponio, Francesco, Paradiso, Vito Michele, Pasqualone, Antonella

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A Green Bioactive By-Product Almond Skin Functional Extract for Developing Nutraceutical Formulations with Potential Antimetabolic Activity by Picerno, Patrizia, Crascì, Lucia, Iannece, Patrizia, Esposito, Tiziana, Franceschelli, Silvia, Pecoraro, Michela, Giannone, Virgilio, Panico, Anna Maria, Aquino, Rita Patrizia, Lauro, Maria Rosaria

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Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour by Ficco, Donatella Bianca Maria, Canale, Michele, Giannone, Virgilio, Strano, Maria Concetta, Allegra, Maria, Zingale, Silvia, Spina, Alfio

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Recycling of Almond By-Products for Intestinal Inflammation: Improvement of Physical-Chemical, Technological and Biological Characteristics of a Dried Almond Skins Extract by Lauro, Maria Rosaria, Marzocco, Stefania, Rapa, Shara Francesca, Musumeci, Teresa, Giannone, Virgilio, Picerno, Patrizia, Aquino, Rita Patrizia, Puglisi, Giovanni

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Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt by Arena, Elena, Muccilli, Serena, Mazzaglia, Agata, Giannone, Virgilio, Brighina, Selina, Rapisarda, Paolo, Fallico, Biagio, Allegra, Maria, Spina, Alfio

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A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread by Giannone, Virgilio, Lauro, Maria Rosaria, Spina, Alfio, Pasqualone, Antonella, Auditore, Lucrezia, Puglisi, Ivana, Puglisi, Giovanni

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Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour by Pasqualone, Antonella, Laddomada, Barbara, Spina, Alfio, Todaro, Aldo, Guzmàn, Carlos, Summo, Carmine, Mita, Giovanni, Giannone, Virgilio

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Shelf life assessment of industrial durum wheat bread as a function of packaging system by Licciardello, Fabio, Giannone, Virgilio, Del Nobile, Matteo Alessandro, Muratore, Giuseppe, Summo, Carmine, Giarnetti, Mariagrazia, Caponio, Francesco, Paradiso, Vito Michele, Pasqualone, Antonella

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Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread by Giannone, Virgilio, Pitino, Iole, Pecorino, Biagio, Todaro, Aldo, Spina, Alfio, Lauro, Maria Rosaria, Tomaselli, Filippo, Restuccia, Cristina

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Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses by Ficco, Donatella Bianca Maria, Muccilli, Serena, Padalino, Lucia, Giannone, Virgilio, Lecce, Lucia, Giovanniello, Valentina, Del Nobile, Matteo Alessandro, De Vita, Pasquale, Spina, Alfio

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Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts by Carrubba, Alessandra, Comparato, Andrea, Labruzzo, Andrea, Muccilli, Serena, Giannone, Virgilio, Spina, Alfio

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An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglyc... by Puglisi, Giovanni, Panico, Anna Maria, Francesca, Sansone, Fabroni, Simona, Ballistreri, Gabriele, Giannone, Virgilio, Crascì, Lucia, Lauro, Maria Rosaria, Rapisarda, Paolo

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Technological properties of bakers' yeasts in durum wheat semolina dough by Giannone, Virgilio, Longo, Chiara, Damigella, Arcangelo, Raspagliesi, Domenico, Spina, Alfio, Palumbo, Massimo

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