Virgilio Giannone

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

Virgilio Giannone, Maria Rosaria Lauro, Alfio Spina et al. · LWT · 2015 · 69 citations · Full text

Food Chemistry, Engineering, Biochemistry +8

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

Antonella Pasqualone, Barbara Laddomada, Alfio Spina et al. · LWT · 2017 · 57 citations · Full text

Food Chemistry, Food Bioactive Compound, Wheat Flour +4

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina et al. · Food Chemistry · 2017 · 53 citations · Full text

Food Chemistry, Physico-chemical Properties, Food Analysis +9

Shelf life assessment of industrial durum wheat bread as a function of packaging system

Fabio Licciardello, Virgilio Giannone, Matteo Alessandro Del Nobile et al. · Food Chemistry · 2016 · 36 citations · Full text

Shelf Life, Food Packaging, Shelf Life Assessment +10

Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

Donatella Bianca Maria Ficco, Serena Muccilli, Lucia Padalino et al. · Journal of Food Science and Technology · 2018 · 27 citations · Full text

Minor Cereals, Partial Semolina Replacement, Durum Wheat Breads +1