E-LIB Suche - Ergebnisse für: Trivisonno, Maria Carmela

1

Physico-chemical and nutritional properties of different hi..:

Iacovino, Silvio ; Quiquero, Michela ; De Arcangelis, Elisa...
Journal of Cereal Science. 117 (2024) - p. 103919 , 2024

Link: https://doi.org/10.1016/..

2

Effect of Different Hydrocolloids on the Qualitative Charac..:

Di Renzo, Tiziana ; Trivisonno, Maria Carmela ; Nazzaro, Stefania..
Foods. 13 (2024) 9 - p. 1382 , 2024

Link: https://doi.org/10.3390/..

3

Combination of empirical and fundamental rheology for the c..:

Iacovino, Silvio ; Trivisonno, Maria Carmela ; Messia, Maria Cristina...
Food Hydrocolloids. 148 (2024) - p. 109446 , 2024

Link: https://doi.org/10.1016/..

4

Mitigation of Maillard reaction in spaghetti by optimizatio..:

Cuomo, Francesca ; Quiquero, Michela ; Trivisonno, Maria Carmela...
LWT. 184 (2023) - p. 114990 , 2023

Link: https://doi.org/10.1016/..

5

Development of functional pasta enriched with green leafy v..:

Fratianni, Alessandra ; Vitone, Caroline ; D'Agostino, Annacristina...
International Journal of Food Science & Technology. 59 (2023) 2 - p. 1121-1128 , 2023

Link: https://doi.org/10.1111/..

6

Effect of Three Bakery Products Formulated with High-Amylos..:

Di Rosa, Claudia ; De Arcangelis, Elisa ; Vitelli, Virginia...
Foods. 12 (2023) 2 - p. 319 , 2023

Link: https://doi.org/10.3390/..

7

Sustainable Re-Use of Brewer's Spent Grain for the Producti..:

Cuomo, Francesca ; Trivisonno, Maria Carmela ; Iacovino, Silvio..
Foods. 11 (2022) 5 - p. 642 , 2022

Link: https://doi.org/10.3390/..

8

High‐amylose bread wheat and its effects on cooking quality..:

De Arcangelis, Elisa ; Angelicola, Martina ; Trivisonno, Maria Carmela...
International Journal of Food Science & Technology. 57 (2022) 10 - p. 6785-6794 , 2022

Link: https://doi.org/10.1111/..

9

Milling and rheological properties of high amylose wheat:

De Arcangelis, Elisa ; Trivisonno, Maria Carmela ; Angelicola, Martina...
Journal of Cereal Science. 102 (2021) - p. 103335 , 2021

Link: https://doi.org/10.1016/..

10

Nutritional and Technological Quality of High Protein Pasta:

Messia, Maria Cristina ; Cuomo, Francesca ; Falasca, Luisa...
Foods. 10 (2021) 3 - p. 589 , 2021

Link: https://doi.org/10.3390/..

11

Gelatinization and pasta making conditions for buckwheat gl..:

De Arcangelis, Elisa ; Cuomo, Francesca ; Trivisonno, Maria Carmela..
Journal of Cereal Science. 95 (2020) - p. 103073 , 2020

Link: https://doi.org/10.1016/..

12

Production of ß-glucan enriched flour from waxy barley:

Messia, Maria Cristina ; De Arcangelis, Elisa ; Candigliota, Tiziana..
Journal of Cereal Science. 93 (2020) - p. 102989 , 2020

Link: https://doi.org/10.1016/..

13

Effect of the addition of air-classified barley flours on t..:

Verardo, Vito ; Riciputi, Ylenia ; Trivisonno, Maria Carmela..
European Food Research and Technology. 231 (2010) 2 - p. 309-319 , 2010

Link: https://doi.org/10.1007/..

14

Valorization of the honeys from the Molise region through p..:

Esti, Marco ; Panfili, Gianfranco ; Marconi, Emanuele.
Food Chemistry. 58 (1997) 1-2 - p. 125-128 , 1997

Link: https://doi.org/10.1016/..

15

Sustainable Re-Use of Brewer's Spent Grain for the Producti..:

Cuomo, Francesca ; Trivisonno, Maria Carmela ; Iacovino, Silvio..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909400/. , 2022

Link: http://www.ncbi.nlm.nih...