Roberto Ciccoritti

Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

Daniela Martini, Federica Taddei, Roberto Ciccoritti et al. · Journal of Cereal Science · 2015 · 65 citations

Phenolic Acid, Botany, Total Phenolics +5

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains

Tiziana Amoriello, Francesco Mellara, Vincenzo Galli et al. · Foods · 2020 · 61 citations · Full text

Food Chemistry, Nutrition, Food Marketing +15

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

Roberto Ciccoritti, Federica Taddei, Isabella Nicoletti et al. · Food Chemistry · 2017 · 59 citations

Food Chemistry, Nutrition, Healthy Potential +9

Genetic and environmental variability in total and soluble β-glucan in European oat genotypes

R. Redaelli, Viviana Del Frate, Silvia Bellato et al. · Journal of Cereal Science · 2012 · 58 citations

Biology, Food Chemistry, Quantitative Genetics +11

Influence of genotype and environment on the content of 5-n alkylresorcinols, total phenols and on the antiradical activity of whole durum wheat grains

Silvia Bellato, Roberto Ciccoritti, Viviana Del Frate et al. · Journal of Cereal Science · 2012 · 51 citations

Botany, Antiradical Activity, Total Phenols +5