V. Menga

发表

Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate.

C. Fares, A. Rascio, M. Russo, 2019, Journal of the science of food and agriculture.

Effects of Milling-process and pasta making on ABTS •+ scavenging activity of hydrophilic and lipophilic extracts of durum wheat varieties

C. Fares, D. Pastore, Z. Flagella, 2013 .

Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations.

F. Miglietta, C. Fares, L. Cattivelli, 2018, Food chemistry.

Phytochemical profile of chickpea cultivars grown in conventional and organic farms in Southern, Italy

C. Fares, M. Russo, V. Menga, 2021, Organic Agriculture.

Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

N. Pellegrini, C. Fares, S. Torriani, 2015 .

Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.

D. Angelino, C. Fares, M. Amato, 2017, Food chemistry.

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

A. Baiano, A. Troccoli, C. Fares, 2009 .

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

Antonietta Baiano, Cristiano Platani, A. Baiano, 2010 .

Agronomic Management under Organic Farming May Affect the Bioactive Compounds of Lentil (Lens culinaris L.) and Grass Pea (Lathyrus communis L.)

C. Fares, V. Menga, P. Codianni, 2014 .

Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content

C. Fares, V. Menga, 2014 .

Biotechnological production of vitamin B2-enriched bread and pasta.

D. van Sinderen, C. Fares, L. Cattivelli, 2011, Journal of agricultural and food chemistry.

The Molecular and Functional Characterization of the Durum Wheat Lipoxygenase TdLOX2 Suggests Its Role in Hyperosmotic Stress Response

D. Trono, V. Menga, 2020, Plants.

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

C. Fares, V. Menga, 2012 .

Influence of Organic and Conventional Farming on Grain Yield and Protein Composition of Chickpea Genotypes

C. Fares, M. Rinaldi, Z. Flagella, 2021, Agronomy.

Carotenoids and tocols content in genotypes of colored barley

A. Troccoli, C. Fares, M. Russo, 2020 .

Variability of Nutritional, Antioxidant, and Textural Traits of a Collection of Snap Beans of Different Colors

E. Bitocchi, R. Papa, C. Fares, 2023, Horticulturae.

Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.

C. Fares, C. Platani, Romina Beleggia, 2016, Journal of the science of food and agriculture.

Increasing atmospheric CO2 modifies durum wheat grain quality and pasta cooking quality

F. Miglietta, F. Badeck, C. Fares, 2016 .

Effect of Genotype, Year, and Their Interaction on the Accumulation of Bioactive Compounds and the Antioxidant Activity in Industrial Hemp (Cannabis sativa L.) Inflorescences

C. Fares, Romina Beleggia, D. Trono, 2023, International journal of molecular sciences.

Phenolic Acid Composition and Antioxidant Activity of Whole and Defatted Seeds of Italian Hemp Cultivars: A Two-Year Case Study

C. Fares, N. Pecchioni, Romina Beleggia, 2022, Agriculture.

Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species

D. B. M. Ficco, G. M. Borrelli, V. Menga, 2023, Foods.