CHIODETTI, MIRIAM
CHIODETTI, MIRIAM
Dipartimento di Scienze degli Alimenti e del Farmaco
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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.
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. | |
| 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 |