CURTI, ELENA
CURTI, ELENA
Dipartimento di Scienze degli Alimenti e del Farmaco
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage
2012-01-01 Carini, Eleonora; Curti, Elena; Vittadini, Elena Giovanna Piera
1H T2 molecular mobility in the white bread making process
2011-01-01 Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera
1H T2 relaxometry in bread making
2012-01-01 Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera
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.
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility
2014-01-01 Curti, Elena; Carini, Eleonora; Tribuzio, G.; Vittadini, Elena Giovanna Piera
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis
2019-01-01 Boukid, F.; Carini, E.; Curti, E.; Pizzigalli, 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.
Development of nutritionally enhanced tortillas for space use
2008-01-01 Vittadini, Elena Giovanna Piera; Serventi, Luca; Carini, Eleonora; Curti, Elena; Scazzina, Francesca; DEL RIO, Daniele
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 addition of fibre on physico-chemical properties of bread
2008-01-01 Curti, Elena; Vittadini, Elena Giovanna Piera; Carini, Eleonora
Effect of bran fractions on water status of bread during storage
2011-01-01 Carini, Eleonora; Curti, Elena; Vittadini, Elena Giovanna Piera
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility
2015-01-01 Curti, Elena; Carini, Eleonora; Tribuzio, Giovanni; Vittadini, Elena Giovanna Piera
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties
2011-01-01 Mora, B; Curti, Elena; Vittadini, Elena Giovanna Piera; Barbanti, Davide
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta
2010-01-01 Carini, Eleonora; Vittadini, Elena Giovanna Piera; Curti, Elena; F., Antoniazzi; P., Viazzani
Effect of flour, gelatin and salt on water status of tomato sauce
2015-01-01 Carini, Eleonora; Curti, Elena; Mora, B.; Luzzini, M.; Vittadini, Elena Giovanna Piera
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas
2009-01-01 Serventi, L; Carini, Eleonora; Curti, Elena; Vittadini, Elena Giovanna Piera
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta
2012-01-01 Carini, Eleonora; Curti, Elena; Spotti, E; Vittadini, Elena Giovanna Piera
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage | 1-gen-2012 | Carini, Eleonora; Curti, Elena; Vittadini, Elena Giovanna Piera | |
| 1H T2 molecular mobility in the white bread making process | 1-gen-2011 | Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera | |
| 1H T2 relaxometry in bread making | 1-gen-2012 | Curti, Elena; Carini, Eleonora; Vittadini, Elena Giovanna Piera | |
| 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. | |
| Bread staling: Effect of gluten on physico-chemical properties and molecular mobility | 1-gen-2014 | Curti, Elena; Carini, Eleonora; Tribuzio, G.; Vittadini, Elena Giovanna Piera | |
| Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis | 1-gen-2019 | Boukid, F.; Carini, E.; Curti, E.; Pizzigalli, 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. | |
| Development of nutritionally enhanced tortillas for space use | 1-gen-2008 | Vittadini, Elena Giovanna Piera; Serventi, Luca; Carini, Eleonora; Curti, Elena; Scazzina, Francesca; DEL RIO, Daniele | |
| 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 addition of fibre on physico-chemical properties of bread | 1-gen-2008 | Curti, Elena; Vittadini, Elena Giovanna Piera; Carini, Eleonora | |
| Effect of bran fractions on water status of bread during storage | 1-gen-2011 | Carini, Eleonora; Curti, Elena; Vittadini, Elena Giovanna Piera | |
| Effect of bran on bread staling: Physico-chemical characterization and molecular mobility | 1-gen-2015 | Curti, Elena; Carini, Eleonora; Tribuzio, Giovanni; Vittadini, Elena Giovanna Piera | |
| Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties | 1-gen-2011 | Mora, B; Curti, Elena; Vittadini, Elena Giovanna Piera; Barbanti, Davide | |
| Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta | 1-gen-2010 | Carini, Eleonora; Vittadini, Elena Giovanna Piera; Curti, Elena; F., Antoniazzi; P., Viazzani | |
| Effect of flour, gelatin and salt on water status of tomato sauce | 1-gen-2015 | Carini, Eleonora; Curti, Elena; Mora, B.; Luzzini, M.; Vittadini, Elena Giovanna Piera | |
| Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas | 1-gen-2009 | Serventi, L; Carini, Eleonora; Curti, Elena; Vittadini, Elena Giovanna Piera | |
| Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta | 1-gen-2012 | Carini, Eleonora; Curti, Elena; Spotti, E; Vittadini, Elena Giovanna Piera |