Roberta Barone Lumaga

Development of functional bread containing nanoencapsulated omega-3 fatty acids

V. Fogliano, E. Shimoni, V. Gökmen, 2011 .

β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term

V. Fogliano, L. Scalfi, P. Vitaglione, 2009, Appetite.

Role of curcumin in the conversion of asparagine into acrylamide during heating

V. Fogliano, V. Gökmen, B. A. Mogol, 2013, Amino Acids.

Role of curcumin in the conversion of asparagine into acrylamide during heating

V. Fogliano, V. Gökmen, B. A. Mogol, 2011, Amino Acids.

Satiating Effect of a Barley Beta-Glucan–Enriched Snack

C. Montagnese, L. Scalfi, P. Vitaglione, 2010, Journal of the American College of Nutrition.

β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term

V. Fogliano, L. Scalfi, P. Vitaglione, 2009, Appetite.