VITTADINI, Elena Giovanna Piera

VITTADINI, Elena Giovanna Piera  

Dipartimento di Scienze degli Alimenti e del Farmaco  

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Risultati 1 - 20 di 152 (tempo di esecuzione: 0.022 secondi).
Titolo Data di pubblicazione Autore(i) File
1H and 2H NMR mobility in cellulose 1-gen-2001 Vittadini, Elena Giovanna Piera; Dickinson, L. C.; Chinachoti, P.
1H and 2H NMR mobility in Xanthan and Locust Bean gum gels 1-gen-1997 Vittadini, Elena Giovanna Piera; Chinachoti, P.
1H and 2H NMR mobility of water in cellulose 1-gen-1998 Vittadini, Elena Giovanna Piera; Chinachoti, P.
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
1H, 2H and 17O NMR water mobility in heterogeneous food model systems as related to microbial response 1-gen-2003 Vittadini, Elena Giovanna Piera; Chinachoti, P.
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 1-gen-2008 Barbanti, Davide; Chiavaro, Emma; Vittadini, Elena Giovanna Piera; Vivalda, S; Betta, G.
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 1-gen-2016 Guiné, Raquel P. F; Duarte, João; Ferreira, Manuela; Correia, Paula; Leal, Marcela; Rumbak, Ivana; Barić, Irena C.; Komes, Drazenka; Satalić, Zvonimir; Sarić, Marijana M.; Tarcea, Monica; Fazakas, Zita; Jovanoska, Dijana; Vanevski, Dragoljub; Vittadini, Elena Giovanna Piera; Pellegrini, Nicoletta; Szűcs, Viktória; Harangozó, Júlia; El Kenawy, Ayman; El Shenawy, Omnia; Yalçın, Erkan; Kösemeci, Cem; Klava, Dace; Straumite, Evita
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 1-gen-2005 Chiavaro, Emma; Barbanti, Davide; Rinaldi, Massimiliano; Vittadini, Elena Giovanna Piera; Massini, Roberto
Benefits of dietary fibre to human health: study from a multi-country platform 1-gen-2017 Guiné, Raquel; Duarte, João; Ferreira, Manuela; Correia, Paula; Leal, Marcela; Rumbak, Ivana; Baric, Irena; Komes, Drazenka; Satalic, Zvonimir; Saric, Marijana Matek; Tarcea, Monica; Fazakas, Zita; Jovanoska, Dijana; Vanevski, Dragoljub; Vittadini, Elena Giovanna Piera; Pellegrini, Nicoletta; Szucs, Viktória; Harangozó, Júlia; EL Kenawy, Ayman; EL Shenawy, Omnia; Yalçin, Erkan; Kösemeci, Cem; Klava, Dace; Straumite, Evita
BIOREGENERATIVE LIFE SUPPORT SYSTEMS TEST COMPLEX (BIO-PLEX) FOOD PROCESSING SYSTEM; A DUAL TASK APPROACH 1-gen-2001 Perchonok, M; Vittadini, Elena Giovanna Piera; SWANGO B., E; TOERNE M., E; Peterson, L.
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.
BRIDGING THE GAP: THE USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH 1-gen-1996 Vodovotz, Y; Vittadini, Elena Giovanna Piera; Coupland, J; Chinachoti, P; Mcclemens, Dj
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.
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 1-gen-2004 Corradini, Claudio; Vittadini, Elena Giovanna Piera; Chiavaro, Emma
Changes in the 1H mobility of starch-based products during aging using Cross Relaxation NMR 1-gen-2001 Vodovotz, Y.; Vittadini, Elena Giovanna Piera; Sachleben, J.
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 1-gen-2005 Clubbs, E. A.; Vittadini, Elena Giovanna Piera; Shellhammer, T. H.; Vodovotz, Y.