Authors:
Lucarini, M
Di Lullo, G
Cappelloni, M
Lombardi-Boccia, G
Citation: M. Lucarini et al., In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of red wine, FOOD CHEM, 70(1), 2000, pp. 39-44
Authors:
Carbonaro, M
Grant, G
Cappelloni, M
Pusztai, A
Citation: M. Carbonaro et al., Perspectives into factors limiting in vivo digestion of legume proteins: Antinutritional compounds or storage proteins?, J AGR FOOD, 48(3), 2000, pp. 742-749
Authors:
Marconi, E
Ruggeri, S
Cappelloni, M
Leonardi, D
Carnovale, E
Citation: E. Marconi et al., Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking, J AGR FOOD, 48(12), 2000, pp. 5986-5994
Authors:
Lucarini, M
Canali, R
Cappelloni, M
Di Lullo, G
Lombardi-Boccia, G
Citation: M. Lucarini et al., In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes, FOOD CHEM, 64(4), 1999, pp. 519-523
Authors:
Lombardi-Boccia, G
Carlini, P
Aguzzi, A
Cappelloni, M
Citation: G. Lombardi-boccia et al., Distribution of molecular weight of iron and zinc compounds in digests of globulins (G1, G2) and albumin extracts from white bean (Phaseolus vulgarisL.), FOOD SCIENC, 32(4), 1999, pp. 211-215