Emanuele Marconi

Antioxidant Phenols in Barley (<i>Hordeum vulgare </i>L.) Flour:  Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds

Matteo Bonoli, Vito Verardo, Emanuele Marconi et al. · Journal of Agricultural and Food Chemistry · 2004 · 288 citations

Thirty thousand-year-old evidence of plant food processing

Anna Revedin, Biancamaria Aranguren, Roberto Becattini et al. · Proceedings of the National Academy of Sciences · 2010 · 234 citations · Full text

Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐Glucans

Emanuele Marconi, Mirella Graziano, R. Cubadda · Cereal Chemistry · 2000 · 145 citations

Nutrition, Commercial Stocks, Food Analysis +19

Yield and Quality Characteristics of Quinoa Grown in Open Field Under Different Saline and Non‐Saline Irrigation Regimes

Cataldo Pulvento, M. Riccardi, A. Lavini et al. · Journal of Agronomy and Crop Science · 2012 · 142 citations

Engineering, Botany, Quinoa Grown +19

Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

Ana María Gómez‐Caravaca, Giovanna Iafelice, Vito Verardo et al. · Food Chemistry · 2014 · 140 citations

Food Chemistry, Botany, Phytochemical +2