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Lucia Padalino

University of Foggia

44

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Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

2021 Foods
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Citations (1)
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

2019 International Journal of Food Sciences and Nutrition
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Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

2019 International Journal of Food Science and Technology
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Citations (8)
Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

2019 Foods
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Citations (4)
Polyphenols and the glycaemic index of legume pasta

2019 Food & Function
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Food by-products to fortified pasta: A new approach for optimization

2019 Journal of Cleaner Production
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Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

2018 Journal of Food Science and Technology-mysore
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Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds

2018 Food Science and Technology Research
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Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product

2017 Food Chemistry
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Bread Fortification Health and Nutritional Benefits

2017
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