Domenico Lafiandra

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 16

Top Topics

Cross Sectional

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Plant biotechnology journal

This page only lists publications with an associated author ORCID identifier.

Publications

Benedetta Margiotta, Giuseppe Colaprico, Marcella Urbano, Daniela Panichi, Francesco Sestili, Domenico Lafiandra
The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (A u A u GG) Group. Genes 15 (8) (2024)
Benedetta Margiotta, Giuseppe Colaprico, Marcella Urbano, Daniela Panichi, Francesco Sestili, Domenico Lafiandra
The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (A u A u GG) Group. Genes 15 (8) (2024)
Mike Sissons, Samuela Palombieri, Francesco Sestili, Domenico Lafiandra
Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties. Foods (Basel, Switzerland) 12 (22) (2023)
Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi, Khazrai Yeganeh Manon
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods (Basel, Switzerland) 12 (2) (2023)
Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi, Khazrai Yeganeh Manon
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods (Basel, Switzerland) 12 (2) (2023)
Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi, Khazrai Yeganeh Manon
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods (Basel, Switzerland) 12 (2) (2023)
Andrea Tafuri, Melania Zuccaro, Stefano Ravaglia, Raul Pirona, Stefania Masci, Francesco Sestili, Domenico Lafiandra, Aldo Ceriotti, Elena Baldoni
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants (Basel, Switzerland) 12 (6) (2023)
Andrea Tafuri, Melania Zuccaro, Stefano Ravaglia, Raul Pirona, Stefania Masci, Francesco Sestili, Domenico Lafiandra, Aldo Ceriotti, Elena Baldoni
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants (Basel, Switzerland) 12 (6) (2023)
Andrea Tafuri, Melania Zuccaro, Stefano Ravaglia, Raul Pirona, Stefania Masci, Francesco Sestili, Domenico Lafiandra, Aldo Ceriotti, Elena Baldoni
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants (Basel, Switzerland) 12 (6) (2023)
Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, Mauro Moresi
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures. Foods (Basel, Switzerland) 11 (16) (2022)
Domenico Lafiandra, Francesco Sestili, Mike Sissons, Alecia Kiszonas, Craig F Morris
Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness. Foods (Basel, Switzerland) 11 (11) (2022)
Paolo Vitale, Fabio Fania, Salvatore Esposito, Ivano Pecorella, Nicola Pecchioni, Samuela Palombieri, Francesco Sestili, Domenico Lafiandra, Francesca Taranto, Pasquale De Vita
QTL Analysis of Five Morpho-Physiological Traits in Bread Wheat Using Two Mapping Populations Derived from Common Parents. Genes 12 (4) (2021)
Francesco Sestili, Benedetta Margiotta, Patrizia Vaccino, Salvatore Moscaritolo, Debora Giorgi, Sergio Lucretti, Samuela Palombieri, Stefania Masci, Domenico Lafiandra
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. International journal of molecular sciences 21 (22) (2020)
Francesco Sestili, Riccardo Pagliarello, Alessandra Zega, Rosaria Saletti, Anna Pucci, Ermelinda Botticella, Stefania Masci, Silvio Tundo, Ilaria Moscetti, Salvatore Foti, Domenico Lafiandra
Enhancing grain size in durum wheat using RNAi to knockdown GW2 genes. TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik 132 (2) (2018)
Ermelinda Botticella, Francesco Sestili, Francesca Sparla, Stefano Moscatello, Lucia Marri, Jose A Cuesta-Seijo, Giuseppe Falini, Alberto Battistelli, Paolo Trost, Domenico Lafiandra
Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain. Plant biotechnology journal 16 (10) (2018)
Francesco Camerlengo, Francesco Sestili, Marco Silvestri, Giuseppe Colaprico, Benedetta Margiotta, Roberto Ruggeri, Roberta Lupi, Stefania Masci, Domenico Lafiandra
Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins. BMC plant biology 17 (1) (2017)