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Curti, Elena
261  Ergebnisse:
Personensuche X
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1

TD-NMR as a Quality Control Tool for Dairy Products: a Stud..:

Curti, Elena ; Anedda, Roberto
Food and Bioprocess Technology.  16 (2022)  2 - p. 459-465 , 2022
Link: https://doi.org/10.1007/..
 
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2

Can a structured emulsion (fat in water‐fibre system) subst..:

Boukid, Fatma ; Carini, Eleonora ; Curti, Elena...
International Journal of Food Science & Technology.  56 (2021)  10 - p. 5071-5079 , 2021
Link: https://doi.org/10.1111/..
 
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3

A multilevel investigation supported by multivariate analys..:

Boukid, Fatma ; Curti, Elena ; Diantom, Agoura..
European Food Research and Technology.  247 (2021)  9 - p. 2345-2354 , 2021
Link: https://doi.org/10.1007/..
 
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4

Quality Control in Fiore Sardo PDO Cheese: Detection of Hea..:

Anedda, Roberto ; Melis, Riccardo ; Curti, Elena
Dairy.  2 (2021)  2 - p. 270-287 , 2021
Link: https://doi.org/10.3390/..
 
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5

Structured fat–water–fiber systems as fat substitutes in sh..:

Boukid, Fatma ; Diantom, Agoura ; Corte, Roberto...
European Food Research and Technology.  246 (2020)  11 - p. 2249-2257 , 2020
Link: https://doi.org/10.1007/..
 
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6

Can potato fiber efficiently substitute xanthan gum in modu..:

Diantom, Agoura ; Boukid, Fatma ; Carini, Eleonora..
Food Hydrocolloids.  101 (2020)  - p. 105508 , 2020
Link: https://doi.org/10.1016/..
 
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7

Non-invasive monitoring of curd syneresis upon renneting of..:

Curti, Elena ; Pardu, Alessandra ; Del Vigo, Stefania..
International Dairy Journal.  90 (2019)  - p. 95-97 , 2019
Link: https://doi.org/10.1016/..
 
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8

Bread staling: understanding the effects of transglutaminas..:

Boukid, Fatma ; Carini, Eleonora ; Curti, Elena..
European Food Research and Technology.  245 (2019)  6 - p. 1337-1345 , 2019
Link: https://doi.org/10.1007/..
 
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9

A multi-scale approach for pasta quality features assessmen:

Diantom, Agoura ; Curti, Elena ; Carini, Eleonora...
LWT.  101 (2019)  - p. 285-292 , 2019
Link: https://doi.org/10.1016/..
 
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10

Effectiveness of vital gluten and transglutaminase in the i..:

Boukid, Fatma ; Carini, Eleonora ; Curti, Elena...
LWT.  92 (2018)  - p. 465-470 , 2018
Link: https://doi.org/10.1016/..
 
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11

Enhancing dough-making rheological performance of wheat flo..:

Bardini, Gloria ; Boukid, Fatma ; Carini, Eleonora...
LWT.  91 (2018)  - p. 467-476 , 2018
Link: https://doi.org/10.1016/..
 
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12

Structured emulsions as butter substitutes: effects on phys..:

Curti, Elena ; Federici, Enrico ; Diantom, Agoura...
Journal of the Science of Food and Agriculture.  98 (2018)  10 - p. 3836-3842 , 2018
Link: https://doi.org/10.1002/..
 
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13

Effect of added ingredients on water status and physico-che..:

Diantom, Agoura ; Curti, Elena ; Carini, Eleonora.
Food Chemistry.  236 (2017)  - p. 101-108 , 2017
Link: https://doi.org/10.1016/..
 
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14

Staling of gluten-free breads: physico-chemical properties ..:

Carini, Eleonora ; Curti, Elena ; Fattori, Fabio..
European Food Research and Technology.  243 (2016)  5 - p. 867-877 , 2016
Link: https://doi.org/10.1007/..
 
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15

Effect of water and gluten on physico-chemical properties a..:

Diantom, Agoura ; Carini, Eleonora ; Curti, Elena...
Food Chemistry.  195 (2016)  - p. 91-96 , 2016
Link: https://doi.org/10.1016/..
 
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