| Genetic and environmental variability in total and soluble β-glucan in European oat genotypes R Redaelli, V Del Frate, S Bellato, G Terracciano, R Ciccoritti, ... Journal of Cereal Science 57 (2), 193-199, 2013 | 77 | 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 | 73 | 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 | 68 | 2017 |
| Influence of genotype and environment on the content of 5-n alkylresorcinols, total phenols and on the antiradical activity of whole durum wheat grains S Bellato, R Ciccoritti, V Del Frate, D Sgrulletta, K Carbone Journal of Cereal Science 57 (2), 162-169, 2013 | 54 | 2013 |
| Technological properties and consumer acceptability of bakery products enriched with brewers’ spent grains T Amoriello, F Mellara, V Galli, M Amoriello, R Ciccoritti Foods 9 (10), 1492, 2020 | 51 | 2020 |
| Qualitative traits of perennial wheat lines derived from different Thinopyrum species L Gazza, E Galassi, R Ciccoritti, P Cacciatori, NE Pogna Genetic resources and crop evolution 63, 209-219, 2016 | 35 | 2016 |
| Effect of 5-n-Alkylresorcinol Extracts from Durum Wheat Whole Grain on the Growth of Fusarium Head Blight (FHB) Causal Agents R Ciccoritti, M Pasquini, D Sgrulletta, F Nocente Journal of agricultural and food chemistry 63 (1), 43-50, 2015 | 35 | 2015 |
| Sustainability: Recovery and reuse of brewing-derived by-products T Amoriello, R Ciccoritti Sustainability 13 (4), 2355, 2021 | 34 | 2021 |
| FT-NIR spectroscopy and multivariate classification strategies for the postharvest quality of green-fleshed kiwifruit varieties R Ciccoritti, M Paliotta, T Amoriello, K Carbone Scientia Horticulturae 257, 108622, 2019 | 32 | 2019 |
| Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process R Ciccoritti, F Nocente, D Sgrulletta, L Gazza Lwt 101, 10-16, 2019 | 32 | 2019 |
| 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 |
| Classification and prediction of early-to-late ripening apricot quality using spectroscopic techniques combined with chemometric tools T Amoriello, R Ciccoritti, M Paliotta, K Carbone Scientia Horticulturae 240, 310-317, 2018 | 29 | 2018 |
| Variations in Content and Extractability of Durum Wheat (Triticum turgidum L. var durum) Arabinoxylans Associated with Genetic and Environmental Factors R Ciccoritti, G Scalfati, A Cammerata, D Sgrulletta International journal of molecular sciences 12 (7), 4536-4549, 2011 | 29 | 2011 |
| Content and relative composition of some phytochemicals in diploid, tetraploid and hexaploid Triticum species with potential nutraceutical properties R Ciccoritti, K Carbone, S Bellato, N Pogna, D Sgrulletta Journal of Cereal Science 57 (2), 200-206, 2013 | 26 | 2013 |
| Chemometric classification of early-ripening apricot (Prunus armeniaca, L.) germplasm based on quality traits, biochemical profiling and in vitro biological activity K Carbone, R Ciccoritti, M Paliotta, T Rosato, M Terlizzi, G Cipriani Scientia Horticulturae 227, 187-195, 2018 | 25 | 2018 |
| 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 | 22 | 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 |
| Powdered seaweeds as a valuable ingredient for functional breads T Amoriello, F Mellara, M Amoriello, D Ceccarelli, R Ciccoritti European Food Research and Technology 247 (10), 2431-2443, 2021 | 21 | 2021 |
| Prediction of strawberries’ quality parameters using artificial neural networks T Amoriello, R Ciccoritti, P Ferrante Agronomy 12 (4), 963, 2022 | 20 | 2022 |
| The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace R Ciccoritti, M Paliotta, L Centioni, F Mencarelli, K Carbone European Food Research and Technology 244, 635-645, 2018 | 20 | 2018 |
Tiziana AmorielloCREA - Centro di ricerca Alimenti e nutrizione在 crea.gov.it 的电子邮件经过验证
