CARINI, Eleonora

CARINI, Eleonora  

Dipartimento di Scienze degli Alimenti e del Farmaco  

Mostra records
Risultati 1 - 20 di 82 (tempo di esecuzione: 0.039 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
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.
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
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 cooking methods on structure and quality of industrially frozen carrots 1-gen-2016 Paciulli, Maria; Ganino, Tommaso; Carini, Eleonora; Pellegrini, Nicoletta; Pugliese, Alessandro; Chiavaro, Emma
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