Categoria: MINDFoodsHUB

Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods. 2022; 11(21):3442.  https://doi.org/10.3390/foods11213442 In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional […]

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Pedrali D, Proserpio C, Borgonovi SM, Zuccolo M, Leoni V, Borgonovo G, Bernardi AM, Scarafoni A, Pagliarini E, Giorgi A, Giupponi L. Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas. Sustainability. 2022; 14(20):13409. https://doi.org/10.3390/su142013409 Agrobiodiversity conservation includes strategies and actions to be taken to prevent landrace loss, […]

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Appiani, M., Rabitti, N. S., Proserpio, C., Pagliarini, E., & Laureati, M. (2021). Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations. Foods, 10(11), 2613. https://doi.org/10.3390/foods10112613 Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to […]

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