Roberta Barone Lumaga

Development of functional bread containing nanoencapsulated omega-3 fatty acids

Vural Gökmen, Burçe Ataç Mogol, Roberta Barone Lumaga et al. · Journal of Food Engineering · 2011 · 171 citations

Omega-3 Fatty Acids, Functional Property, Omega-3 Fatty Acid

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

Paola Vitaglione, Roberta Barone Lumaga, Antonio Stanzione et al. · Appetite · 2009 · 140 citations

Food Chemistry, Nutrition, Biochemistry +10

Curcumin Bioavailability from Enriched Bread: The Effect of Microencapsulated Ingredients

Paola Vitaglione, Roberta Barone Lumaga, Rosalia Ferracane et al. · Journal of Agricultural and Food Chemistry · 2012 · 94 citations

Food Chemistry, Nutrition, Curcuminoid Encapsulation +15

Sugar and dietary fibre composition influence, by different hormonal response, the satiating capacity of a fruit-based and a β-glucan-enriched beverage

Roberta Barone Lumaga, Danilo Azzali, Vincenzo Fogliano et al. · Food & Function · 2011 · 68 citations · Full text

Nutrition, Public Health Nutrition, Food Intake +17

Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols

Paola Vitaglione, Roberta Barone Lumaga, Rosalia Ferracane et al. · British Journal Of Nutrition · 2012 · 60 citations · Full text