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Salvatore Moscaritolo

Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour
2007 · Andrea Brandolini, Alyssa Hidalgo, et al. · Journal of Cereal Science · 135
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
2020 · Raquel Lucas-González, José Ángel Pérez-Álvarez, et al. · Food Chemistry · 58
The effects of modified versus unmodified wheat gluten administration in patients with celiac disease
2017 · Mariacatia Marino, Rossella Casale, et al. · International Immunopharmacology · 25
Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
2020 · Raquel Lucas-González, Manuel Viuda-Martos, et al. · Journal of Food Measurement & Characterization · 12
A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics
2020 · Francesco Sestili, Benedetta Margiotta, et al. · International Journal of Molecular Sciences · 6
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Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
2016 · Salvatore Moscaritolo, Lucia Treppiccione, et al. · Foods · 5
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Evaluation of malt quality of different Italian varieties of hulled, soft and durum wheat
2025 · Serafino Suriano, Salvatore Moscaritolo, et al. · European Food Research and Technology · 3
The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights
2025 · Rosalia Sanfilippo, Nicolina Timpanaro, et al. · Foods · 2
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Correction to: Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality
2020 · Raquel Lucas-González, Manuel Viuda-Martos, et al. · Journal of Food Measurement & Characterization · 2
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Qualitative Characteristics of Semolina–Pulse Flour Mixes and Related Breads
2025 · Michele Canale, Rosalia Sanfilippo, et al. · Foods · 1
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Effect of different kilning schedules on qualitative characteristics of wheat malt
2026 · Serafino Suriano, Salvatore Moscaritolo, et al. · European Food Research and Technology
Pessima annata produttiva per l’orzo zootecnico.
2018 · L. Cattivelli, N. Faccini, et al. · Nova Science Publishers (Nova Science Publishers, Inc.)
Triticale: le varietà consigliate per il 2018-2019.
2018 · Fn, R Alberici, et al. · Nova Science Publishers (Nova Science Publishers, Inc.)
Speciale Frumento in campo. Grano duro: le varietà consigliate.
2018 · Qf, A Cammerata, et al. · Nova Science Publishers (Nova Science Publishers, Inc.)
Risultati produttivi e qualitativi delle prove varietali 2016-2017: Annata positiva per l’orzo da birra al Centro-Sud
2017 · Luigi Cattivelli, N. Faccini, et al. · Nova Science Publishers (Nova Science Publishers, Inc.)
Valutazione dei risultati produttivi delle prove nazionali 2016-2017. Orzo: buoni risultati produttivi nonostante i mesi siccitosi.
2017 · L Cattivelli, N Faccini, et al. · Nova Science Publishers (Nova Science Publishers, Inc.)
Varietà di frumento duro per l’agricoltura biologica
2013 · F. Quaranta, G. Aureli, et al.
Adaptation of the Mixolab for Durum Wheat Testing
2013 · M.G. D'Egidio, S. Moscaritolo, et al. · Elsevier eBooks
Contributors
2013 · Neng Chen, C. Collar, et al. · Elsevier eBooks
Organic durum wheat: quality evaluation of varieties in the main agroclimatic areas.
2009 · M. G. D’Egidio, F. Quaranta, et al. · Tecnica Molitoria
Development of innvoative maize based products as functional foods
2006 · N. Berardo, Vincenza Pisacane, et al.
[Wheats and rye, not only an energy source [functional foods]]
2005 · M. Mariotti, Andrea Brandolini, et al. · Informatore agrario
Works count: 22
Citation count: 249
H-index: 5
I10-index: 4
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