Pubblicazioni presenti sul Catalogo Istituzionale

Elenco delle pubblicazioni

           

N° Anno Articoli in rivista 2008-2019

1 2019

Melini, Valentina, Panfili, Gianfranco, Fratianni, Alessandra, Acquistucci, Rita (2019). Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking. FOOD CHEMISTRY, vol. 277, p. 119-127-127, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2018.10.053

2 2019

Reale A., Di Renzo T., Preziuso M., Panfili G., Cipriano L., Messia M. C. (2019). Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 99, p. 468-475, ISSN: 0023-6438, doi: 10.1016/j.lwt.2018.10.016

3 2018

Fratianni, A., Niro, S., Alam, M. D. R., Cinquanta, L., Di Matteo, M., Adiletta, G., Panfili, G. (2018). Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.). LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 92, p. 318-323, ISSN: 0023-6438, doi: 10.1016/j.lwt.2018.02.048

4 2018

Cinquanta, Luciano, de Stefano, Giovanni, Formato, Dora, Niro, Serena, Panfili, Gianfranco (2018). Effect of pH on malolactic fermentation in southern Italian wines. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 244, p. 1261-1268, ISSN: 1438-2377, doi: 10.1007/s00217-018-3041-4

5 2017

NIRO, Serena, SUCCI, Mariantonietta, TREMONTE, Patrizio, SORRENTINO, Elena, COPPOLA, Raffaele, PANFILI, Gianfranco, FRATIANNI, Alessandra (2017). Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks. JOURNAL OF DAIRY SCIENCE, ISSN: 0022-0302, doi: 10.3168/jds.2017-13308

6 2017

Fratianni A., Niro S., Messia M.C., Cinquanta L, Panfili G., Albanese D., Di Matteo M. (2017). Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.). FOOD RESEARCH

7 2017

De Leonardis Antonella, Macciola Vincenzo, Niro Serena, Nag Ahindra, Panfili Gianfranco (2017). Limits and potentials of African red palm oils purchased from European ethnic food stores. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 243, p. 1239-1248, ISSN: 1438-2377

8 2017

Niro S., Fratianni A., Panfili G., Falasca L, Cinquanta L., Alam Md Rizvi (2017). NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 29, p. 398-408, ISSN: 1120-1770, doi: 10.14674/1120-1770/ijfs.v649

9 2017

Ianiri Giuseppe, Pinedo Cristina, Fratianni Alessandra, Panfili Gianfranco, Castoria Raffaello (2017). Patulin degradation by the biocontrol yeast Sporobolomyces sp. Is an inducible process. TOXINS, vol. 9, ISSN: 2072-6651, doi: 10.3390/toxins9020061

10 2016

Succi Mariantonietta, Aponte Maria, Tremonte Patrizio, Niro Serena, Sorrentino Elena, Iorizzo Massimo, Tipaldi Luca, Pannella Gianfranco, Panfili Gianfranco, Fratianni Alessandra, Coppola Raffaele (2016). Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses. JOURNAL OF DAIRY SCIENCE, vol. 99, p. 9521-9533, ISSN: 0022-0302, doi: 10.3168/jds.2016-11585

11 2015

Mignogna R, Fratianni A, Niro S, Panfili G (2015). Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products. FOOD CONTROL, vol. 54, p. 31-38, ISSN: 0956-7135, doi: 10.1016/j.foodcont.2015.01.032

12 2014

Niro S, Fratianni A, TREMONTE, Patrizio, SORRENTINO, Elena, Tipaldi L, PANFILI, Gianfranco, COPPOLA, Raffaele (2014). Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. JOURNAL OF DAIRY SCIENCE, vol. 97, p. 1296-1304, ISSN: 0022-0302, doi: 10.3168/jds.2013-7550

13 2013

Fratianni A, Albanese D, Mignogna R, Cinquanta L, Panfili G, Di Matteo M (2013). Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process. PLANT FOODS FOR HUMAN NUTRITION, vol. 68, p. 241-246, ISSN: 0921-9668, doi: 10.1007/s11130-013-0369-6

14 2013

NIRO, Serena, SUCCI, Mariantonietta, FRATIANNI, Alessandra, CINQUANTA, Luciano, TREMONTE, Patrizio, SORRENTINO, Elena, PANFILI, Gianfranco (2013). Production of functional Ricotta Cheese. AGRO FOOD INDUSTRY HI-TECH, vol. 24, p. 56-59, ISSN: 1722-6996

15 2013

Fratianni A, Giuzio L, Di Criscio T, Flagella Z, Panfili G (2013). Response of carotenoids and tocols of durum wheat in relation to water stress and sulfur fertilization.. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 61, p. 2583-2590, ISSN: 0021-8561, doi: 10.1021/jf304168r

16 2012

Niro S, Fratianni A, Mignogna R, Tremonte P, Sorrentino E, Panfili G (2012). An innovative pre-ripening drying method to improve the quality of pasta filata cheeses. THE JOURNAL OF DAIRY RESEARCH, vol. 79, p. 397-404, ISSN: 0022-0299, doi: 10.1017/S0022029912000313

17 2012

Fratianni A, Di Criscio T, Mignogna R, Panfili G (2012). Carotenoids, tocols and retinols evolution during egg pasta - making processes. FOOD CHEMISTRY, vol. 131, p. 590-595, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2011.09.034

18 2012

Laus M N, Tozzi D, Soccio M, Fratianni A, Panfili G, Pastore D (2012). Dissection of antioxidant activity of durum wheat (Triticum durum Desf.) grains as evaluated by the new LOX/RNO method. JOURNAL OF CEREAL SCIENCE, vol. 56, p. 214-222, ISSN: 0733-5210, doi: 10.1016/j.jcs.2012.03.003

19 2011

FRATIANNI A, SICONOLFI T, MIGNOGNA R, PANFILI G (2011). Valutazione di antiossidanti e di attività antiossidante in matrici cerealicole. TECNICA MOLITORIA, vol. 62, p. 12-16, ISSN: 0040-1862

20 2010

MERENDINO N, DAQUINO M, MANZI L, MOLINARI R, PANFILI G, FRATIANNI A, PAPESCHI C, TOMASSI G (2010). Barley and emmer improve redox status and modulate immune parameters in rats. LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE, vol. 1, p. 1128-7969, ISSN: 1128-7969

21 2010

Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G (2010). Production of functional probiotic, prebiotic, and synbiotic ice creams. JOURNAL OF DAIRY SCIENCE, vol. 93, p. 4555-4564, ISSN: 0022-0302, doi: 10.3168/jds.2010-3355

22 2008

PANFILI, Gianfranco, FRATIANNI, Alessandra, Di Criscio T, Gammariello D, SORRENTINO, Elena (2008). Influence of microorganisms on retinol isomerization in milk. THE JOURNAL OF DAIRY RESEARCH, vol. 75, p. 37-43, ISSN: 0022-0299, doi: 10.1017/S00022029907003044

23 2008

Messia M, Di Falco T, Panfili G, Marconi E (2008). Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxyproline. MEAT SCIENCE, vol. 80, p. 401-409, ISSN: 0309-1740, doi: 10.1016/j.meatsci.2008.01.003

24 2008

Panfili G, Fratianni A, Di Criscio T, Marconi E (2008). Tocol and beta-glucan levels in barley varieties and in pearling by-products. FOOD CHEMISTRY, vol. 107, p. 84-91, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2007.07.043