Tiziana Di Criscio

Production of functional probiotic, prebiotic, and synbiotic ice creams

Tiziana Di Criscio, Alessandra Fratianni, Rossella Mignogna et al. · Journal of Dairy Science · 2010 · 165 citations · Full text

Tocol and β-glucan levels in barley varieties and in pearling by-products

Gianfranco Panfili, Alessandra Fratianni, Tiziana Di Criscio et al. · Food Chemistry · 2007 · 89 citations

Barley Varieties, Engineering, β-Glucan Levels +8

Development of Functional Spaghetti Enriched with Long Chain Omega‐3 Fatty Acids

Giovanna Iafelice, María Fiorenza Caboni, R. Cubadda et al. · Cereal Chemistry · 2008 · 61 citations

Food Chemistry, Nutrition, Food Function +14

Carotenoids, tocols and retinols evolution during egg pasta – making processes

Alessandra Fratianni, Tiziana Di Criscio, Rossella Mignogna et al. · Food Chemistry · 2011 · 38 citations

Food Chemistry, Biology, Biosynthesis +5

Response of Carotenoids and Tocols of Durum Wheat in Relation to Water Stress and Sulfur Fertilization

Alessandra Fratianni, Luigia Giuzio, Tiziana Di Criscio et al. · Journal of Agricultural and Food Chemistry · 2013 · 38 citations

Nutrition, Engineering, Botany +16