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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation 1-gen-2021 Bravi, Elisabetta; De Francesco, Giovanni; Sileoni, Valeria; Perretti, Giuseppe; Galgano, Fernanda; Marconi, Ombretta
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 1-gen-2021 Tolve, R.; Tchuenbou-Magaia, F. L.; Verderese, D.; Simonato, B.; Puggia, D.; Galgano, F.; Zamboni, A.; Favati, F.
Effect of sucrose replacement and resistant starch addition on textural properties of gluten‑free doughs and biscuits 1-gen-2021 DI CAIRANO, Maria; Caruso, Marisa Carmela; Galgano, Fernanda; Favati, Fabio; Ekere, Ndy; Tchuenbou‑magaia, Fideline
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 1-gen-2021 Galgano, Fernanda; Tolve, Roberta; Scarpa, Teresa; Caruso, Marisa Carmela; Lucini, Luigi; Senizza, Biancamaria; Condelli, Nicola
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 1-gen-2021 DI CAIRANO, Maria; Condelli, Nicola; Galgano, Fernanda; Caruso, Marisa C.
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 1-gen-2021 DI CAIRANO, Maria; Condelli, Nicola; Caruso, Marisa Carmela; Cela, Nazarena; Tolve, Roberta; Galgano, Fernanda
Progetto Milkbioactincaps Utilizzo di microincapsulati di composti bioattivi da scarti dell’industria alimentare come integratori di mangimi per il miglioramento dell’attitudine fermentativa e della valenza nutraceutica del latte 1-gen-2021 Genovese, Francesco; Altieri, Giuseppe; Genovese, Giuseppe; Matera, Attilio; Scarano, Luciano; DI RENZO, Giovanni Carlo; Galgano, Fernanda; Condelli, Nicola; Tolve, Roberta; Scarpa, Teresa; Caruso, Marisa Carmela; Polidori, Paolo; Claps, Salvatore; Paolino, Rosanna; Sepe, Lucia; Zotta, Teresa; Parente, Eugenio; Lavanga, Emanuela; Giavalisco, Marilisa; Ricciardi, Annamaria; Matera, Attilio; Paolino, Rosanna; Francesca Cifuni, Giulia; Antonietta Di Napoli, Maria; Morone, Giuseppe; Giannattiempo, Erica
Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study 1-gen-2022 DI CAIRANO, Maria; Laure Tchuenbou-Magaia, Fideline; Condelli, Nicola; Cela, Nazarena; Chizoma Ojo, Constance; Radecka, Iza; Dunmore, Simon; Galgano, Fernanda
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 1-gen-2022 Cela, Nazarena; Galgano, Fernanda; Perretti, Giuseppe; DI CAIRANO, Maria; Tolve, Roberta; Condelli, Nicola
Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono-origin and mono-variety coffees. 1-gen-2022 Condelli, Nicola; Cela, Nazarena; DI CAIRANO, Maria; Scarpa, Teresa; Milella, Luigi; Ascrizzi, Roberta; Flamini, Guido; Galgano, Fernanda
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 1-gen-2022 DI CAIRANO, Maria; Condelli, Nicola; Galgano, Fernanda; Caruso, Marisa Carmela
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties 1-gen-2022 DI CAIRANO, Maria; Condelli, Nicola; Cela, Nazarena; Sportiello, Lucia; Caruso, Marisa Carmela; Galgano, Fernanda
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 1-gen-2022 DI CAIRANO, Maria; Tolve, Roberta; Cela, Nazarena; Sportiello, Lucia; Scarpa, Teresa; Galgano, Fernanda
Heating Performances of Tomato-Based Dressing Sauces Undergoing Moderate Electric Fields 1-gen-2023 DI CAIRANO, Maria; Galgano, Fernanda; Condelli, Nicola; Romano, Aldo; Albanese, Donatella; Marra, Francesco
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception 1-gen-2023 Cela, Nazarena; Condelli, Nicola; Perretti, Giuseppe; DI CAIRANO, Maria; De Clippeleer, Jessika; Galgano, Fernanda; De Rouck, Gert
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 1-gen-2023 Galgano, Fernanda; Cristina Mele, Maria; Tolve, Roberta; Condelli, Nicola; DI CAIRANO, Maria; Ianiro, Gianluca; D’Antuono, Isabella; Favati, Fabio
Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability 1-gen-2023 Cela, Nazarena; Condelli, Nicola; Perretti, Giuseppe; DI CAIRANO, Maria; Tolve, Roberta; Galgano, Fernanda
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 1-gen-2023 Galgano, Fernanda; Condelli, Nicola; Tolve, Roberta; Scarpa, Teresa; Caruso, Marisa Carmela; Senizza, Biancamaria; Marzario, Stefania; Lucini, Luigi
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 1-gen-2023 Sportiello, Lucia; Favati, Fabio; Condelli, Nicola; DI CAIRANO, Maria; Caruso, Marisa Carmela; Simonato, Barbara; Tolve, Roberta; Galgano, Fernanda
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 1-gen-2023 Matera, Attilio; Sepe, Lucia; Vincenzetti, Silvia; Tolve, Roberta; Condelli, Nicola; Claps, Salvatore; Genovese, Francesco; Ricciardi, Annamaria; Zotta, Teresa; Scarpa, Teresa; Di Napoli, Maria Antonietta; Cifuni, Giulia Francesca; Polidori, Paolo; Santini, Giuseppe; Scarano, Luciano; Altieri, Giuseppe; Di Renzo, Giovanni Carlo; Renzi, Sofia; Giavalisco, Marilisa; Galgano, Fernanda
Mostrati risultati da 101 a 120 di 121
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