Pubblicazioni

Mefleh M, Conte P, Fadda C, Giunta F, Piga A, Hassoun G and Motzo R (2018). From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality. J Sci Food Agric 99:2059–2067. DOI:10.1002/jsfa.9388

Mefleh M, Conte P, Fadda C, Giunta F, and Motzo R (2019). From seed to bread: variation in quality in a set of old durum wheat cultivars. J Sci Food Agric 100:4066–4074. DOI:10.1002/jsfa.9745

Giunta F, Bassu S, Mefleh M and Motzo R (2020). Is the technological quality of old durum wheat cultivars superior to that of modern ones when exposed to moderately high temperatures during grain filling? Foods 9:778. DOI:10.3390/foods9060778

Mefleh M, Motzo R, Samson M-F, Morel M-H and Giunta F (2020). N Partitioning between Gluten Fractions in a Set of Italian Durum Wheat Cultivars: Role of the Grain N Content. Food 9(1684). DOI: 10.3390/foods9111684

Giunta F, Mefleh M and Motzo R (2020). Role of Nitrogen Uptake and Grain Number on the Determination of Grain Nitrogen Content in Old Durum Wheat Cultivars. Agronomy 11(1):42. DOI: 10.3390/agronomy11010042

Mefleh M. (2021) Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits. In: Boukid F. (eds) Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer, Cham. DOI:10.1007/978-3-030-69228-5_1

Mefleh M. Pasqualone A, Caponio F and Faccia M (2021). Legumes as basic ingredient in the production of Dairy‐Free Cheese Alternatives: A Review. J Sci Food Agric. DOI: 10.1002/jsfa.11502