CARINI, Eleonora
CARINI, Eleonora
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 fibre syrup for the sugar reduction in fruit filling for bakery application
2022-01-01 Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E.
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.
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review
2022-01-01 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
2021-01-01 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
2019-01-01 Morreale, F.; Boukid, F.; Carini, E.; Federici, E.; Vittadini, E.; Pellegrini, N.
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 physically modified corn flour be used as fat replacer in a mayonnaise?
2020-01-01 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?
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 and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts
2018-01-01 Flamminii, Federica; Di Mattia, Carla; Paciulli, Maria; Carini, Eleonora; Chiavaro, Emma; Pittia, Paola
Development of Nutritionally Enhanced Tortillas
2008-01-01 Scazzina, Francesca; DEL RIO, Daniele; Serventi, L; Carini, Eleonora; Vittadini, Elena Giovanna Piera
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
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?
2019-01-01 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
2017-01-01 Diantom, Agoura; Curti, Elena; Carini, Eleonora; 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 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 |