Valeria Menga - Concepedia

Author

Valeria Menga

Cereal Research Centre ORCID

Also Known As

V. Menga, Valeria Menga

Publications

905

Citations

H-Index

Concepts

All Affiliations

Cereal Research Centre University of Foggia Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria Research Centre for Cereal and Industrial Crops University of Parma

About

Valeria Menga is an author at Cereal Research Centre specializing in nutrition, food chemistry, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	98
2	Health Sciences	4	4	375
3	Public Health	4	4	200
4	Medicine	1	1	18
5	Metabolism	1	1	63

Valeria Menga

Publications

856

Citations

H-Index

Page 1

	Year	Citations
Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat Clara Fares, Cristiano Platani, Antonietta Baiano, Food Chemistry Food ChemistryNutritionAgricultural ChemistryFood AnalysisPhenolic Acid Profile	2009	163
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta Vittorio Capozzi, Valeria Menga, Anna Maria Digesù, Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientFood AnalysisVitamin B2 ContentFood Chemistry	2011	140
Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species Valeria Menga, Clara Fares, Antonio Troccoli, International Journal of Food Science & Technology Food ChemistryNutritionCereal SpeciesFood Bioactive CompoundIn Vitro Fermentation	2009	108
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 Valeria Menga, Mariana Amato, T. D. Phillips, Food Chemistry NutritionFood FunctionVitro Carbohydrate DigestibilityGluten-free PastaFood Component	2016	105
Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta Clara Fares, Valeria Menga Food Chemistry Food ChemistryNutritionWheat PastaFood AnalysisAntioxidant Properties	2011	64
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 Clara Fares, Valeria Menga, Alessia Martina, Journal of Cereal Science Food ChemistryNutritionFood FunctionFood Bioactive CompoundFood Quality	2015	63
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations Romina Beleggia, Mariagiovanna Fragasso, F. Miglietta, Food Chemistry Carbon SequestrationBiogeochemistryEngineeringMineral CompositionAtmospheric Co2 Concentrations	2017	36
Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate Clara Fares, Valeria Menga, P. Codianni, Journal of the Science of Food and Agriculture NutritionEngineeringWarm ClimateBotanyAgricultural Economics	2019	26
Effect of Genotype, Year, and Their Interaction on the Accumulation of Bioactive Compounds and the Antioxidant Activity in Industrial Hemp (Cannabis sativa L.) Inflorescences Romina Beleggia, Valeria Menga, Flavia Fulvio, International Journal of Molecular Sciences	2023	25
Influence of Organic and Conventional Farming on Grain Yield and Protein Composition of Chickpea Genotypes Michele Andrea De Santis, Michele Rinaldi, Valeria Menga, Agronomy NutritionProtein CompositionEngineeringAgricultural EconomicsConventional Farming	2021	22

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