CARINI, Eleonora

CARINI, Eleonora  

Dipartimento di Scienze degli Alimenti e del Farmaco  

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Risultati 1 - 20 di 89 (tempo di esecuzione: 0.015 secondi).
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 fibre syrup for the sugar reduction in fruit filling for bakery application 1-gen-2022 Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E.
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.
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 1-gen-2022 Marchini, M.; Rosi, Alice; Raia, Francesca; Bertolotti, Elena; Scazzina, F.; Carini, E.
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 1-gen-2021 Flamminii, F.; Paciulli, M.; Di Michele, A.; Littardi, P.; Carini, E.; Chiavaro, E.; Pittia, P.; Di Mattia, C. D.
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 1-gen-2019 Morreale, F.; Boukid, F.; Carini, E.; Federici, E.; Vittadini, E.; Pellegrini, N.
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 physically modified corn flour be used as fat replacer in a mayonnaise? 1-gen-2020 Carcelli, A.; Crisafulli, G.; 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.
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 1-gen-2018 Flamminii, Federica; Di Mattia, Carla; Paciulli, Maria; Carini, Eleonora; Chiavaro, Emma; Pittia, Paola
Development of Nutritionally Enhanced Tortillas 1-gen-2008 Scazzina, Francesca; DEL RIO, Daniele; Serventi, L; Carini, Eleonora; Vittadini, Elena Giovanna Piera
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
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 1-gen-2019 Boukid, F.; Vittadini, E.; Lusuardi, F.; Ganino, T.; Carini, E.; Morreale, F.; Pellegrini, N.
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