Preservation of vitamins content in Cuccìa using an innovative method of processing-Reference-Cited by-同舟云学术

Preservation of vitamins content in Cuccìa using an innovative method of processing

Published:2019-01-12 Issue:1 Volume:34 Page:153-157
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Bognanni Rosaria¹,Gallo Giulia²,Di Stefano Vita³,Melilli Maria Grazia¹

Affiliation:

1. Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy;

2. Assessorato regionale dell'agricoltura, dello sviluppo rurale e della pesca mediterranea Regione Sicilia, Palermo, Italy;

3. Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2018.1548460

Reference9 articles.

1. Bognanni R, Spagna G. 2008. Zuppe di grano duro: valutazione delle caratteristiche qualitative e del grado di soaking in cultivar differenti. In: Procedings 13th Work Dev Ital PhD Res Food Sci Technol Biotechnol – Cent Ric Soremartec - Ferrero di Alba 10–12 Sept 2008. [Place unknown]; p. 46–50.

2. 1H HR-MAS NMR Spectroscopy and the Metabolite Determination of Typical Foods in Mediterranean Diet

3. Adherence to the Mediterranean diet in a Sicilian student population

4. The influence of using different packaging on the quality decay kinetics of Cuccìa

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics;Journal of Functional Foods;2020-08