Sfoglia per Autore
Pulses for bread fortification: A necessity or a choice?
2019-01-01 Boukid, F.; Zannini, E.; Carini, E.; Vittadini, E
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products?
2020-01-01 Diantom, A.; Boukid, F.; Carini, E.; Curti, E.; Vittadini, E.
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides,
2020-01-01 Ronga, Domenico; Laviano, Luca; Catellani, Marcello; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Dossena, Arnaldo; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; De Vita, Pasquale; Pecchioni, Nicola; Francia, Enrico
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach
2020-01-01 Gaiani, Federica; Graziano, Sara; Boukid, Fatma; Prandi, Barbara; Bottarelli, Lorena; Barilli, Amelia; Dossena, Arnaldo; Marmiroli, Nelson; Gullì, Mariolina; De’Angelis, Gian Luigi; Sforza, Stefano
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception
2020-01-01 Boukid, Fatma; Gentilucci, Valentina; Vittadini, Elena Giovanna Piera; De Montis, Andrea; Rosta, Roberta; Bosi, Sara; Dinelli, Giovanni; Carini, Eleonora
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach
2020-01-01 Boukid, F.; Diantom, A.; Corte, R.; Curti, E.; Carini, E.; Vittadini, E.
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat
2020-01-01 Taranto, Francesca; D’Agostino, Nunzio; Catellani, Marcello; Laviano, Luca; Ronga, Domenico; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; Badeck, Franz-W.; Paola Minervini, Anna; Pecorella, Ivano; Pecchioni, Nicola; De Vita, Pasquale; Francia, Enrico
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
2021-01-01 Marchini, M.; Carini, E.; Cataldi, N.; Boukid, F.; Blandino, M.; Ganino, T.; Vittadini, E.; Pellegrini, N.
Semi-solid fibre syrup for sugar reduction in cookies
2021-01-01 Carcelli, A.; Suo, X.; Boukid, F.; Carini, E.; Vittadini, E.
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?
2021-01-01 Boukid, F.; Carini, E.; Curti, E.; Diantom, A.; Corte, R.; Vittadini, E.
A multilevel investigation supported by multivariate analysis for tomato product formulation
2021-01-01 Boukid, F.; Curti, E.; Diantom, A.; Carini, E.; Vittadini, E.
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)
2022-01-01 Boukid, F.; Sogari, G.; Rosell, C. M.
Use of discrimination analysis to identify differences during cooking of novel pasta formulations
2022-01-01 Boukid, F.; Littardi, P.; Carini, E.; Diantom, A.; Curti, E.; Vodovotz, Y.; Vittadini, E.
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
2023-01-01 Prandi, Barbara; Boukid, Fatma; Van De Walle, Simon; Cutroneo, Sara; Comaposada, Josep; Van Royen, Geert; Sforza, Stefano; Tedeschi, Tullia; Castellari, Massimo
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
2023-01-01 Sogari, Giovanni; Caputo, Vincenzina; Joshua Petterson, Andrew; Mora, Cristina; Boukid, Fatma
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Pulses for bread fortification: A necessity or a choice? | 1-gen-2019 | Boukid, F.; Zannini, E.; Carini, E.; Vittadini, E | |
| Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? | 1-gen-2020 | Diantom, A.; Boukid, F.; Carini, E.; Curti, E.; Vittadini, E. | |
| Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, | 1-gen-2020 | Ronga, Domenico; Laviano, Luca; Catellani, Marcello; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Dossena, Arnaldo; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; De Vita, Pasquale; Pecchioni, Nicola; Francia, Enrico | |
| The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach | 1-gen-2020 | Gaiani, Federica; Graziano, Sara; Boukid, Fatma; Prandi, Barbara; Bottarelli, Lorena; Barilli, Amelia; Dossena, Arnaldo; Marmiroli, Nelson; Gullì, Mariolina; De’Angelis, Gian Luigi; Sforza, Stefano | |
| Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception | 1-gen-2020 | Boukid, Fatma; Gentilucci, Valentina; Vittadini, Elena Giovanna Piera; De Montis, Andrea; Rosta, Roberta; Bosi, Sara; Dinelli, Giovanni; Carini, Eleonora | |
| Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach | 1-gen-2020 | Boukid, F.; Diantom, A.; Corte, R.; Curti, E.; Carini, E.; Vittadini, E. | |
| Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat | 1-gen-2020 | Taranto, Francesca; D’Agostino, Nunzio; Catellani, Marcello; Laviano, Luca; Ronga, Domenico; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; Badeck, Franz-W.; Paola Minervini, Anna; Pecorella, Ivano; Pecchioni, Nicola; De Vita, Pasquale; Francia, Enrico | |
| The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? | 1-gen-2021 | Marchini, M.; Carini, E.; Cataldi, N.; Boukid, F.; Blandino, M.; Ganino, T.; Vittadini, E.; Pellegrini, N. | |
| Semi-solid fibre syrup for sugar reduction in cookies | 1-gen-2021 | Carcelli, A.; Suo, X.; Boukid, F.; Carini, E.; Vittadini, E. | |
| Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? | 1-gen-2021 | Boukid, F.; Carini, E.; Curti, E.; Diantom, A.; Corte, R.; Vittadini, E. | |
| A multilevel investigation supported by multivariate analysis for tomato product formulation | 1-gen-2021 | Boukid, F.; Curti, E.; Diantom, A.; Carini, E.; Vittadini, E. | |
| Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) | 1-gen-2022 | Boukid, F.; Sogari, G.; Rosell, C. M. | |
| Use of discrimination analysis to identify differences during cooking of novel pasta formulations | 1-gen-2022 | Boukid, F.; Littardi, P.; Carini, E.; Diantom, A.; Curti, E.; Vodovotz, Y.; Vittadini, E. | |
| Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion | 1-gen-2023 | Prandi, Barbara; Boukid, Fatma; Van De Walle, Simon; Cutroneo, Sara; Comaposada, Josep; Van Royen, Geert; Sforza, Stefano; Tedeschi, Tullia; Castellari, Massimo | |
| A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? | 1-gen-2023 | Sogari, Giovanni; Caputo, Vincenzina; Joshua Petterson, Andrew; Mora, Cristina; Boukid, Fatma |
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