Sestili, Francesco
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Full Name
Sestili, Francesco
Country
Italy
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Subject
- 11 AGR/07
- 3 LS9_5
- 2 Durum wheat
- 1 acrylamide reduction, asparagine, wheat flour, starch digestibility
- 1 Beta-carotene
- 1 biscuit; bread; high-amylose flour; glycaemic index; resistant starch
- 1 Bread wheat
- 1 bread wheat; free asparagine; acrylamide-forming potential; food safety
- 1 Chromosome rearrangements
- 1 Dough quality
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Date issued
Fulltext
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- 32 No Fulltext
Results 41-60 of 84 (Search time: 0.004 seconds).
| Issue Date | Title | Author(s) | |
|---|---|---|---|
| 41 | 2014 | Identification and characterization of granule bound starch synthase I (GBSSI) gene of tartary buckwheat (Fagopyrum tataricum Gaertn.) | Wang, X.; Feng, B.; Xu, Z.; Sestili, Francesco ; Zhao, G.; Xiang, C.; Lafiandra, Domenico ; Wang, T. |
| 42 | 2024 | High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley | Hazal Tekin-Cakmak, Zeynep; Ozer, Cagla; Ozkan, Kubra; Yildirim, Halide; Sestili, Francesco ; Jilal, Abderrazek; Sagdic, Osman; Ozgolet, Muhammet; Koksel, Hamit |
| 43 | 2022 | High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta | De Arcangelis, Elisa; Angelicola, Martina; Trivisonno, Maria Carmela; Iacovino, Silvio; Falasca, Luisa; Lafiandra, Domenico ; Sestili, Francesco ; Messia, Maria Cristina; Marconi, Emanuele |
| 44 | 2011 | High resolution melting analysis for the detection of EMS induced mutations in wheat SbeIIa genes | Botticella, E.; Sestili, Francesco ; Hernandez-lopez, A.; Phillips, A.; Lafiandra, D. |
| 45 | 2019 | Green production and biotechnological applications of cellwall lytic enzymes | Benedetti, Manuel; Locci, Federica; Gramegna, Giovanna; Sestili, Francesco ; Savatin, Daniel V. |
| 46 | 2019 | Green production and biotechnological applications of cellwall lytic enzymes | Benedetti, Manuel; Locci, Federica; Gramegna, Giovanna; Sestili, Francesco ; Savatin, Daniel Valentin |
| 47 | 2019 | Green Production and Biotechnological Applications of Cell Wall Lytic Enzymes | Benedetti, M.; Locci, F.; Gramegna, G.; Sestili, Francesco ; Savatin, Dv |
| 48 | 2023 | Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential | Tafuri, Andrea; Zuccaro, Melania; Ravaglia, Stefano; Pirona, Raul; Masci, Stefania ; Sestili, Francesco ; Lafiandra, Domenico ; Ceriotti, Aldo; Baldoni, Elena |
| 49 | 2023 | Exploring variability in free asparagine seed content in bread wheat (Triticum aestivum L.) Italian cultivars to reduce acrylamide-forming potential. | Tafuri, Andrea; Zuccaro, Melania; Ravaglia, Stefano; Pirona, Raul; Masci, Stefania ; Sestili, Francesco ; Lafiandra, Domenico ; Ceriotti, Aldo; Baldoni, Elena |
| 50 | 2022 | Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index | Cimini, Alessio ; Sestili, Francesco ; Moresi, Mauro |
| 51 | 2021 | Enrichment of provitamin A content in durum wheat grain by suppressing β-carotene hydroxylase 1 genes with a TILLING approach | Garcia Molina, Maria Dolores; Botticella, Ermelinda; Beleggia, Romina; Palombieri, Samuela ; De Vita, Pasquale; Masci, Stefania ; Lafiandra, Domenico ; Sestili, Francesco |
| 52 | 2019 | Enhancing grain size in durum wheat using RNAi to knock-down GW2 genes | Sestili, Francesco ; Salvatore, Foti; Lafiandra, Domenico ; Riccardo, Pagliarello; Alessandra, Zega; Rosaria, Saletti; Anna, Pucci; Ermelinda, Botticella; Masci, Stefania ; Silvio, Tundo; Ilaria, Moscetti |
| 53 | 2023 | Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers | Di Rosa, Claudia; De Arcangelis, Elisa; Vitelli, Virginia; Crucillà, Salvatore; Angelicola, Martina; Trivisonno, Maria Carmela; Sestili, Francesco ; Blasi, Emanuele ; Cicatiello, Clara ; Lafiandra, Domenico ; Masci, Stefania ; Messia, Maria Cristina; De Gara, Laura; Marconi, Emanuele; Khazrai, Yeganeh Manon |
| 54 | 2019 | Effect of Glu-D1 introgression on dough- and pasta-making quality of durum wheat lines with different glutenin composition and amylose content | Sissons, M.; Sestili, Francesco ; Lafiandra, D. |
| 55 | 2019 | Effect of Glu-D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat | Sissons, M.; Pleming, D.; Sestili, Francesco ; Lafiandra, D. |
| 56 | 2014 | Development of a TILLING resource in durum wheat for reverse- and forward-genetics analyses | Bovina, R.; Brunazzi, A.; Gasparini, G.; Sestili, Francesco ; Palombieri, Samuela ; Botticella, E.; Lafiandra, Domenico ; Mantovani, P.; Massi, A. |
| 57 | 2015 | Development and characterisation of high-amylose wheat lines | Rakszegi, M.; Kisgyörgy Bn; Kiss, T.; Sestili, Francesco ; Láng, L.; Lafiandra, D.; Bedő, Z. |
| 58 | 2020 | CRISPR-Cas9 Multiplex Editing of the α-Amylase/Trypsin Inhibitor Genes to Reduce Allergen Proteins in Durum Wheat | Camerlengo, F.; Frittelli, A.; Sparks, C.; Doherty, A.; Martignago, D.; Larré, C.; Lupi, R.; Sestili, Francesco ; Masci, Stefania |
| 59 | 2012 | Correspondence between two minor Glu-A3 genes of durum wheat and their encoded polypeptides by using a proteomic approach | Masci, Stefania ; Ferrante, P.; Rivera Ortiz Lm; Sestili, Francesco ; Lafiandra, Domenico ; Dovidio, R.; D'ovidio, R. |
| 60 | 2013 | Comparative proteomic analysis of kernel proteins of two high amylose transgenic durum wheat lines obtained by biolistic and Agrobacterium-mediated transformations | Sestili, Francesco ; Paoletti, F.; Botticella, E.; Masci, Stefania ; Saletti, R.; Muccilli, V.; Lafiandra, Domenico |