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Metabolomics and food processing: from semolina to pasta.
Beleggia R, Platani C, Papa R, Di Chio A, Barros E, Mashaba C, Wirth J, Fammartino A, Sautter C, Conner S, Rauscher J, Stewart D, Cattivelli L. Beleggia R, et al. Among authors: papa r. J Agric Food Chem. 2011 Sep 14;59(17):9366-77. doi: 10.1021/jf2022836. Epub 2011 Aug 16. J Agric Food Chem. 2011. PMID: 21812406
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. Ficco DB, et al. Among authors: papa r. J Agric Food Chem. 2014 Aug 27;62(34):8686-95. doi: 10.1021/jf5003683. Epub 2014 Aug 18. J Agric Food Chem. 2014. PMID: 25130676
382 results