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Salvatore Moscaritolo
Salvatore Moscaritolo
Canadian Real Estate Association
Food science
Sensory analysis
Organic matter
dietary fiber
Coproduct
2
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2
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0
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A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics
2020
Francesco Sestili
Benedetta Margiotta
Patrizia Vaccino
Salvatore Moscaritolo
Debora Giorgi
Sergio Lucretti
Samuela Palombieri
Stefania Masci
Domenico Lafiandra
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Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
2020
Journal of Food Measurement and Characterization
Raquel Lucas-González
Manuel Viuda-Martos
José Angel Pérez-Alvarez
Clemencia Chaves López
Blerina Shkembi
Salvatore Moscaritolo
Juana Fernández-López
Giampiero Sacchetti
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Citations (2)
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