Giovanni Bonafaccia

Composition and technological properties of the flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 553 citations

Food Chemistry, Technological Properties, Tartary Buckwheat +1

Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

Giovanni Bonafaccia, Vincenzo Galli, R. Francisci et al. · Food Chemistry · 2000 · 188 citations

Food Chemistry, Nutrition, Food Composition +10

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

Lara Costantini, Lea Lukšič, Romina Molinari et al. · Food Chemistry · 2014 · 177 citations

Food Chemistry, Tartary Buckwheat, Nutraceutical Ingredient +4

Trace elements in flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, Loretta Gambelli, Nina Fabjan et al. · Food Chemistry · 2003 · 166 citations

Tartary Buckwheat, Physics, Natural Sciences +4

Nutrient Content in Buckwheat Milling Fractions

Vida Škrabanja, Ivan Kreft, Terezija Golob et al. · Cereal Chemistry · 2004 · 142 citations

Nutrition, Engineering, Food Analysis +17