Ficco DBM - Search Results

1

Unlocking the molecular basis of wheat straw composition and morphological traits through multi-locus GWAS.

Esposito S, Taranto F, Vitale P, Ficco DBM, Colecchia SA, Stevanato P, De Vita P. Esposito S, et al. Among authors: ficco dbm. BMC Plant Biol. 2022 Nov 8;22(1):519. doi: 10.1186/s12870-022-03900-6. BMC Plant Biol. 2022. PMID: 36344939 Free PMC article.

2

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.

Ficco DBM, Canale M, Giannone V, Strano MC, Allegra M, Zingale S, Spina A. Ficco DBM, et al. Plants (Basel). 2023 Jan 14;12(2):397. doi: 10.3390/plants12020397. Plants (Basel). 2023. PMID: 36679112 Free PMC article.

3

Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species.

Borrelli GM, Menga V, Giovanniello V, Ficco DBM. Borrelli GM, et al. Among authors: ficco dbm. Foods. 2023 Jun 29;12(13):2551. doi: 10.3390/foods12132551. Foods. 2023. PMID: 37444289 Free PMC article.

4

Impact of domestication on the phenotypic architecture of durum wheat under contrasting nitrogen fertilization.

Gioia T, Nagel KA, Beleggia R, Fragasso M, Ficco DB, Pieruschka R, De Vita P, Fiorani F, Papa R. Gioia T, et al. J Exp Bot. 2015 Sep;66(18):5519-30. doi: 10.1093/jxb/erv289. Epub 2015 Jun 12. J Exp Bot. 2015. PMID: 26071535

5

Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain.

de Leonardis AM, Fragasso M, Beleggia R, Ficco DB, de Vita P, Mastrangelo AM. de Leonardis AM, et al. Int J Mol Sci. 2015 Dec 19;16(12):30382-404. doi: 10.3390/ijms161226241. Int J Mol Sci. 2015. PMID: 26703576 Free PMC article.

6

Use of purple durum wheat to produce naturally functional fresh and dry pasta.

Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P. Ficco DB, et al. Food Chem. 2016 Aug 15;205:187-95. doi: 10.1016/j.foodchem.2016.03.014. Epub 2016 Mar 5. Food Chem. 2016. PMID: 27006230

7

Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran.

Previtali MA, Mastromatteo M, Conte A, De Vita P, Ficco DB, Del Nobile MA. Previtali MA, et al. J Food Sci Technol. 2016 Feb;53(2):1319-27. doi: 10.1007/s13197-015-2053-3. Epub 2015 Nov 2. J Food Sci Technol. 2016. PMID: 27162413 Free PMC article.

8

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A. De Vita P, et al. Among authors: ficco dbm. Food Chem. 2017 Jan 1;214:374-382. doi: 10.1016/j.foodchem.2016.07.015. Epub 2016 Jul 5. Food Chem. 2017. PMID: 27507488

9

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.

Ficco DBM, Saia S, Beleggia R, Fragasso M, Giovanniello V, De Vita P. Ficco DBM, et al. Sci Rep. 2017 Oct 19;7(1):13632. doi: 10.1038/s41598-017-14113-5. Sci Rep. 2017. PMID: 29051605 Free PMC article.

10

Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses.

Ficco DBM, Muccilli S, Padalino L, Giannone V, Lecce L, Giovanniello V, Del Nobile MA, De Vita P, Spina A. Ficco DBM, et al. J Food Sci Technol. 2018 Nov;55(11):4458-4467. doi: 10.1007/s13197-018-3374-9. Epub 2018 Sep 5. J Food Sci Technol. 2018. PMID: 30333642 Free PMC article.

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