CHIODETTI, MIRIAM
CHIODETTI, MIRIAM
Dipartimento di Scienze degli Alimenti e del Farmaco
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters
2025-01-01 Chiodetti, Miriam; Monica, Saverio; Bancalari, Elena; Bottari, Benedetta; Fuso, Andrea; Prandi, Barbara; Tedeschi, Tullia; Carini, Eleonora
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems
2024-01-01 Basso, Federico; Ciuffarin, Francesco; Chiodetti, Miriam; Alinovi, Marcello; Carini, Eleonora; Barba, Luisa; Manzocco, Lara; Nicoli, MARIA CRISTINA; Calligaris, Sonia
Effect of water content on gelatinization functionality of flour from sprouted sorghum
2024-01-01 Chiodetti, M.; Tuccio, M. G.; Carini, E.
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties
2025-01-01 Del Vecchio, L.; Carini, E.; Di Fazio, A.; Chiodetti, M.; Dall'Asta, C.; Galaverna, G.; Cirlini, M.
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread
2026-01-01 Chiodetti, M.; Bancalari, E.; Ricci, S.; Bottari, B.; Monica, S.; Del Vecchio, L.; Cirlini, M.; Carini, E.
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties
2025-01-01 Parenti, O.; Chiodetti, M.; Guerrini, L.; Marti, A.; Carini, E.
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
2025-01-01 Gigliotti, M.; Chiodetti, M.; Carini, E.
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage
2021-01-01 Alinovi, Marcello; Chiodetti, Miriam; Carini, Eleonora; Paciulli, Maria
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters | 1-gen-2025 | Chiodetti, Miriam; Monica, Saverio; Bancalari, Elena; Bottari, Benedetta; Fuso, Andrea; Prandi, Barbara; Tedeschi, Tullia; Carini, Eleonora | |
| Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems | 1-gen-2024 | Basso, Federico; Ciuffarin, Francesco; Chiodetti, Miriam; Alinovi, Marcello; Carini, Eleonora; Barba, Luisa; Manzocco, Lara; Nicoli, MARIA CRISTINA; Calligaris, Sonia | |
| Effect of water content on gelatinization functionality of flour from sprouted sorghum | 1-gen-2024 | Chiodetti, M.; Tuccio, M. G.; Carini, E. | |
| Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties | 1-gen-2025 | Del Vecchio, L.; Carini, E.; Di Fazio, A.; Chiodetti, M.; Dall'Asta, C.; Galaverna, G.; Cirlini, M. | |
| Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread | 1-gen-2026 | Chiodetti, M.; Bancalari, E.; Ricci, S.; Bottari, B.; Monica, S.; Del Vecchio, L.; Cirlini, M.; Carini, E. | |
| Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties | 1-gen-2025 | Parenti, O.; Chiodetti, M.; Guerrini, L.; Marti, A.; Carini, E. | |
| Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility | 1-gen-2025 | Gigliotti, M.; Chiodetti, M.; Carini, E. | |
| Physico-chemical properties of butter: effect of cream type, different processing conditions and storage | 1-gen-2021 | Alinovi, Marcello; Chiodetti, Miriam; Carini, Eleonora; Paciulli, Maria |