Franca Finocchiaro

Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

Franca Finocchiaro, Barbara Ferrari, Alberto Gianinetti et al. · Molecular Nutrition & Food Research · 2007 · 208 citations

Food Chemistry, Nutrition, White Rice +11

A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype

Franca Finocchiaro, Barbara Ferrari, Alberto Gianinetti · Journal of Cereal Science · 2009 · 127 citations

Biology, Plant Biology, Simultaneous Accumulation +6

Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (<i>Triticum aestivum</i> L.) and Durum (<i>Triticum turgidum</i> L. ssp. <i>turgidum</i> convar. <i>durum</i>) Wheats

Donatella Bianca Maria Ficco, Vanessa De Simone, Salvatore Antonio Colecchia et al. · Journal of Agricultural and Food Chemistry · 2014 · 115 citations

Plant Genetics, Botany, Genetics +19

Tocols in hull-less and hulled barley genotypes grown in contrasting environments

A. Cavallero, Alberto Gianinetti, Franca Finocchiaro et al. · Journal of Cereal Science · 2004 · 67 citations

Plant Genetics, Quantitative Genetics, Botany +11

Optimization of air classification for the production of β-glucan-enriched barley flours

Barbara Ferrari, Franca Finocchiaro, A. M. Stanca et al. · Journal of Cereal Science · 2009 · 51 citations

Food Chemistry, Crop Production, Bioenergy +6