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Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses.
Ficco DBM, Muccilli S, Padalino L, Giannone V, Lecce L, Giovanniello V, Del Nobile MA, De Vita P, Spina A. Ficco DBM, et al. Among authors: giannone v. J Food Sci Technol. 2018 Nov;55(11):4458-4467. doi: 10.1007/s13197-018-3374-9. Epub 2018 Sep 5. J Food Sci Technol. 2018. PMID: 30333642 Free PMC article.
Shelf life assessment of industrial durum wheat bread as a function of packaging system.
Licciardello F, Giannone V, Del Nobile MA, Muratore G, Summo C, Giarnetti M, Caponio F, Paradiso VM, Pasqualone A. Licciardello F, et al. Among authors: giannone v. Food Chem. 2017 Jun 1;224:181-190. doi: 10.1016/j.foodchem.2016.12.080. Epub 2016 Dec 23. Food Chem. 2017. PMID: 28159253
An Alginate/Cyclodextrin Spray Drying Matrix to Improve Shelf Life and Antioxidant Efficiency of a Blood Orange By-Product Extract Rich in Polyphenols: MMPs Inhibition and Antiglycation Activity in Dysmetabolic Diseases.
Lauro MR, Crascì L, Giannone V, Ballistreri G, Fabroni S, Sansone F, Rapisarda P, Panico AM, Puglisi G. Lauro MR, et al. Among authors: giannone v. Oxid Med Cell Longev. 2017;2017:2867630. doi: 10.1155/2017/2867630. Epub 2017 Nov 2. Oxid Med Cell Longev. 2017. PMID: 29230268 Free PMC article.
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.
Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A. Giannone V, et al. Food Chem. 2018 Feb 15;241:242-249. doi: 10.1016/j.foodchem.2017.08.096. Epub 2017 Aug 31. Food Chem. 2018. PMID: 28958525
Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.
Carrubba A, Comparato A, Labruzzo A, Muccilli S, Giannone V, Spina A. Carrubba A, et al. Among authors: giannone v. J Food Sci. 2016 Sep;81(9):C2158-66. doi: 10.1111/1750-3841.13400. Epub 2016 Jul 21. J Food Sci. 2016. PMID: 27442951
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread.
Giannone V, Pitino I, Pecorino B, Todaro A, Spina A, Lauro MR, Tomaselli F, Restuccia C. Giannone V, et al. Int J Food Microbiol. 2016 Oct 17;235:71-6. doi: 10.1016/j.ijfoodmicro.2016.07.009. Epub 2016 Jul 11. Int J Food Microbiol. 2016. PMID: 27438909
Technological properties of bakers' yeasts in durum wheat semolina dough.
Giannone V, Longo C, Damigella A, Raspagliesi D, Spina A, Palumbo M. Giannone V, et al. J Ind Microbiol Biotechnol. 2010 Apr;37(4):371-9. doi: 10.1007/s10295-009-0682-0. Epub 2009 Dec 29. J Ind Microbiol Biotechnol. 2010. PMID: 20039189
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.
Arena E, Muccilli S, Mazzaglia A, Giannone V, Brighina S, Rapisarda P, Fallico B, Allegra M, Spina A. Arena E, et al. Among authors: giannone v. Foods. 2020 Jun 5;9(6):752. doi: 10.3390/foods9060752. Foods. 2020. PMID: 32517162 Free PMC article.
Recycling of Almond By-Products for Intestinal Inflammation: Improvement of Physical-Chemical, Technological and Biological Characteristics of a Dried Almond Skins Extract.
Lauro MR, Marzocco S, Rapa SF, Musumeci T, Giannone V, Picerno P, Aquino RP, Puglisi G. Lauro MR, et al. Among authors: giannone v. Pharmaceutics. 2020 Sep 17;12(9):E884. doi: 10.3390/pharmaceutics12090884. Pharmaceutics. 2020. PMID: 32957562 Free article.