Consorzio di Ricerca Gian Pietro Ballatore

Homepage: ilgranoduro.it

Alternate name: Consorzio di Ricerca "Gian Pietro Ballatore"

ROR: 050e1k935

OpenAlex ID: I4405257195

Modeling the starch retrogradation kinetic of durum wheat bread

2003 · M.A. Del Nobile, T. Martoriello, et al. · Journal of Food Engineering · 40

Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health

2021 · Fortunato Cirlincione, Giuseppe Venturella, et al. · International Journal of Gastronomy and Food Science · 31

Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology

2017 · Rosa Micale, Antonio Giallanza, et al. · Sustainability · 31

Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics

2020 · Valentina Spada, Luigia Di Stasio, et al. · Frontiers in Nutrition · 14

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

2018 · Raimondo Gaglio, Antonio Alfonzo, et al. · Fermentation · 12

Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes

2021 · Amalia Pandolfo, Bernardo Messina, et al. · Foods · 10

Characterization among and within Sicilian Tetraploid Wheat Landraces by Gluten Protein Analysis for Traceability Purposes

2024 · Samuela Palombieri, Marco Bonarrigo, et al. · Plants · 7

Consumer preferences and marketing model for certified blockchain products based on Sicilian ancient grains: authenticity, health, and ecosystem services

2026 · Marzia Ingrassia, Simona Bacarella, et al. · Frontiers in Sustainable Food Systems · 1

Assessing genetic diversity and developing traceability tools for the Sicilian tetraploid wheat conservation varieties supply chain

2026 · Marco Bonarrigo, Giulio Metelli, et al. · Food Bioscience

ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties

2025 · Marco Bonarrigo, Sabrina Geisslitz, et al. · Journal of Cereal Science

Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61

2021 · Raimondo Gaglio, Antonio Alfonzo, et al. · Fermentation

Works count: 11

Citation count: 173