GIGLIOTTI, MARCELLO
GIGLIOTTI, MARCELLO
Dipartimento di Scienze degli Alimenti e del Farmaco
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Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars
2025-01-01 Carini, E.; Gigliotti, M.; Marinaro, G.; Severini, C.; Derossi, A.; Lamacchia, C.
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.
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study
2024-01-01 Melchior, S.; Carini, E.; Gigliotti, M.; Ciuffarin, F.; Marino, M.; Innocente, N.; Nicoli, M. C.; Calligaris, S.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars | 1-gen-2025 | Carini, E.; Gigliotti, M.; Marinaro, G.; Severini, C.; Derossi, A.; Lamacchia, C. | |
| 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. | |
| Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study | 1-gen-2024 | Melchior, S.; Carini, E.; Gigliotti, M.; Ciuffarin, F.; Marino, M.; Innocente, N.; Nicoli, M. C.; Calligaris, S. |