G. Bonafaccia

发表

Rutin and quercetin transformation during preparation of buckwheat sourdough bread

Mária Timoracká, A. Vollmannová, I. Kreft, 2016 .

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

I. Kreft, R. Molinari, N. Merendino, 2014, Food chemistry.

Tartary buckwheat malt as ingredient of gluten-free cookies

A. Timperio, R. Molinari, N. Merendino, 2017 .

Composition and technological properties of the flour and bran from common and tartary buckwheat

I. Kreft, G Bonafaccia, M Marocchini, 2003 .

Trace elements in flour and bran from common and tartary buckwheat

I. Kreft, N. Fabjan, L. Gambelli, 2003 .

Nutrient Content in Buckwheat Milling Fractions

K. Kosmelj, I. Kreft, S. Kreft, 2004 .

Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals

N. Fabjan, G. Bonafaccia, 2003 .

Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

I. Kreft, V. Škrabanja, G. Bonafaccia, 2000 .

A new "functional" pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats.

M. Esti, A. Mazzucato, A. Pucci, 2014, Food & function.

Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats

R. Meschini, R. Molinari, N. Merendino, 2015, International journal of food sciences and nutrition.