Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients
COSTANTINI, Lara, LUKSIC, Lea, MOLINARI, Romina, KREFT, Ivan, BONAFACCIA, Giovanni, MANZI, Laura, MERENDINO, Nicolò
Published in Food chemistry (15.12.2014)
Published in Food chemistry (15.12.2014)
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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
Merendino, Nicolò, Molinari, Romina, Costantini, Lara, Mazzucato, Andrea, Pucci, Anna, Bonafaccia, Francesco, Esti, Marco, Ceccantoni, Brunella, Papeschi, Cristiano, Bonafaccia, Giovanni
Published in Food & function (01.05.2014)
Published in Food & function (01.05.2014)
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Nutrient Content in Buckwheat Milling Fractions
Skrabanja, Vida, Kreft, Ivan, Golob, Terezija, Modic, Mateja, Ikeda, Sayoko, Ikeda, Kiyokazu, Kreft, Samo, Bonafaccia, Giovanni, Knapp, Martina, Kosmelj, Katarina
Published in Cereal chemistry (01.03.2004)
Published in Cereal chemistry (01.03.2004)
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Tartary buckwheat malt as ingredient of gluten-free cookies
Molinari, Romina, Costantini, Lara, Timperio, Anna Maria, Lelli, Veronica, Bonafaccia, Francesco, Bonafaccia, Giovanni, Merendino, Nicolò
Published in Journal of cereal science (01.03.2018)
Published in Journal of cereal science (01.03.2018)
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Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats
Meschini, Roberta, Filippi, Silvia, Molinari, Romina, Costantini, Lara, Bonafaccia, Giovanni, Merendino, Nicolò
Published in International journal of food sciences and nutrition (01.08.2015)
Published in International journal of food sciences and nutrition (01.08.2015)
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