DIANTOM, Agoura
DIANTOM, Agoura
A multi-scale approach for pasta quality features assessment
2019-01-01 Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena
A multi-scale characterisation of the durum wheat pasta cooking process
2019-01-01 Littardi, P.; Diantom, A.; Carini, E.; Curti, E.; Boukid, F.; Vodovotz, Y.; 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.
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.
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.
Effect of added ingredients on water status and physico-chemical properties of tomato sauce
2017-01-01 Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta
2015-01-01 Curti, Elena; Carini, Eleonora; Diantom, Agoura; Cassotta, F.; Najm, Neo; D'Alessandro, A; Vittadini, Elena Giovanna Piera
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta
2016-01-01 Diantom, A; Carini, E; Curti, E; Cassotta, F; D’Alessandro, A; Vittadini, E
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization
2020-01-01 Carcelli, A.; Masuelli, E.; Diantom, A.; Vittadini, E.; Carini, E.
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies
2018-01-01 Curti, E.; Federici, Enrico; Diantom, A.; Carini, E.; Pizzigalli, E.; Wu Symon, V.; Pellegrini, N.; Vittadini, E.
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
2018-01-01 Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena Giovanna Piera
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.
The use of potato fibre to improve bread physico-chemical properties during storage
2016-01-01 Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena Giovanna Piera
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.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A multi-scale approach for pasta quality features assessment | 1-gen-2019 | Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena | |
| A multi-scale characterisation of the durum wheat pasta cooking process | 1-gen-2019 | Littardi, P.; Diantom, A.; Carini, E.; Curti, E.; Boukid, F.; Vodovotz, Y.; 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. | |
| 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. | |
| 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. | |
| Effect of added ingredients on water status and physico-chemical properties of tomato sauce | 1-gen-2017 | Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera | |
| Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta | 1-gen-2015 | Curti, Elena; Carini, Eleonora; Diantom, Agoura; Cassotta, F.; Najm, Neo; D'Alessandro, A; Vittadini, Elena Giovanna Piera | |
| Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta | 1-gen-2016 | Diantom, A; Carini, E; Curti, E; Cassotta, F; D’Alessandro, A; Vittadini, E | |
| Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization | 1-gen-2020 | Carcelli, A.; Masuelli, E.; Diantom, A.; Vittadini, E.; Carini, E. | |
| Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies | 1-gen-2018 | Curti, E.; Federici, Enrico; Diantom, A.; Carini, E.; Pizzigalli, E.; Wu Symon, V.; Pellegrini, N.; Vittadini, E. | |
| Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies | 1-gen-2018 | Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena Giovanna Piera | |
| 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. | |
| The use of potato fibre to improve bread physico-chemical properties during storage | 1-gen-2016 | Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena Giovanna Piera | |
| 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. |