| Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential F Nocente, F Taddei, E Galassi, L Gazza Lwt 114, 108421, 2019 | 107 | 2019 |
| Identification and Quantification of Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolic Acids in Durum Wheat (Triticum turgidum L. var. durum) and … I Nicoletti, D Martini, A De Rossi, F Taddei, MG D’Egidio, D Corradini Journal of agricultural and food chemistry 61 (48), 11800-11807, 2013 | 75 | 2013 |
| Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of … D Martini, F Taddei, R Ciccoritti, M Pasquini, I Nicoletti, D Corradini, ... Journal of Cereal Science 65, 175-185, 2015 | 70 | 2015 |
| Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential R Ciccoritti, F Taddei, I Nicoletti, L Gazza, D Corradini, MG D'Egidio, ... Food Chemistry 225, 77-86, 2017 | 65 | 2017 |
| Genetic and environmental factors affecting grain texture in common wheat L Gazza, F Taddei, M Corbellini, P Cacciatori, NE Pogna Journal of Cereal Science 47 (1), 52-58, 2008 | 44 | 2008 |
| Use of resveratrol and BHA to control fungal growth and mycotoxin production in wheat and maize seeds. C Fanelli, F Taddei, PT Nisini, M Jestoi, A Ricelli, A Visconti, AA Fabbri | 37 | 2003 |
| Using einkorn and tritordeum brewers’ spent grain to increase the nutritional potential of durum wheat pasta F Nocente, C Natale, E Galassi, F Taddei, L Gazza Foods 10 (3), 502, 2021 | 33 | 2021 |
| Effects of genotype and environment on phenolic acids content and total antioxidant capacity in durum wheat D Martini, F Taddei, I Nicoletti, R Ciccoritti, D Corradini, MG D'Egidio Cereal Chemistry 91 (4), 310-317, 2014 | 32 | 2014 |
| GWAS for Starch-Related Parameters in Japonica Rice (Oryza sativa L.) C Biselli, A Volante, F Desiderio, A Tondelli, A Gianinetti, F Finocchiaro, ... Plants 8 (8), 292, 2019 | 31 | 2019 |
| Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2 M Durante, MS Lenucci, L Gazza, F Taddei, F Nocente, GE De Benedetto, ... Food chemistry 294, 112-122, 2019 | 28 | 2019 |
| Molecular Characterization of Puroindolines and their Encoding Genes in Aegilops Ventricosa L Gazza, S Conti, F Taddei, NE Pogna Molecular breeding 17, 191-200, 2006 | 25 | 2006 |
| Biochemical and technological characterization of two C4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef E Galassi, F Taddei, R Ciccoritti, F Nocente, L Gazza Cereal Chemistry 97 (1), 65-73, 2020 | 23 | 2020 |
| From seed to cooked pasta: Influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content D Martini, R Ciccoritti, I Nicoletti, F Nocente, D Corradini, MG D’Egidio, ... International Journal of Food Sciences and Nutrition 69 (1), 24-32, 2018 | 22 | 2018 |
| Starch-bound 2S proteins and kernel texture in einkorn, Triticum monococcum ssp monococcum F Taddei, L Gazza, S Conti, V Muccilli, S Foti, NE Pogna Theoretical and applied genetics 119, 1205-1212, 2009 | 22 | 2009 |
| Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids D Martini, MG D'Egidio, I Nicoletti, D Corradini, F Taddei Journal of functional foods 17, 83-92, 2015 | 20 | 2015 |
| Kernel texture and hordoindoline patterns in barley (Hordeum vulgare) E Galassi, G Gazzelloni, F Taddei, V Muccilli, L Gazza, N Pogna Molecular breeding 30, 1551-1562, 2012 | 16 | 2012 |
| The starch-bound alpha-amylase/trypsin-inhibitors in Avena L Gazza, G Gazzelloni, F Taddei, A Latini, V Muccilli, M Alfieri, S Conti, ... Molecular Genetics and Genomics 291, 2043-2054, 2016 | 14 | 2016 |
| Biochemical and molecular characterization of Avena indolines and their role in kernel texture L Gazza, F Taddei, S Conti, G Gazzelloni, V Muccilli, M Janni, R D’Ovidio, ... Molecular genetics and genomics 290, 39-54, 2015 | 14 | 2015 |
| How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits? F Nocente, E De Stefanis, R Ciccoritti, S Pucciarmati, F Taddei, ... Food chemistry 297, 124884, 2019 | 13 | 2019 |
| Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat R Ciccoritti, F Taddei, L Gazza, F Nocente European Food Research and Technology 247, 353-362, 2021 | 9 | 2021 |
Roberto CiccorittiCREA OFAVerified email at crea.gov.it
