LITTARDI, PAOLA
LITTARDI, PAOLA
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.
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.
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread.
2022-01-01 Alinovi, Marcello; Rinaldi, Massimiliano; Paciulli, Maria; Littardi, Paola; Chiavaro, Emma
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing
2020-01-01 Rinaldi, M.; Littardi, P.; Ganino, T.; Aldini, A.; Rodolfi, M.; Barbanti, D.; Chiavaro, E.
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread
2021-01-01 Littardi, Paola; Rinaldi, Massimiliano; Grimaldi, Maria; Cavazza, Antonella; Chiavaro, Emma
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage
2020-01-01 Rinaldi, Massimiliano; Littardi, Paola; Paciulli, Maria; Caligiani, Augusta; Chiavaro, Emma
Effect of coconut testa flour on cookie characteristics
2020-01-01 Marikkar, J. M. N.; Nagarajab, R.; Somawathie, K. M. S.; Hewapathirana, H. P. T. D.; Yalegama, C.; Littardi, P.; Chiavaro, E.
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads
2020-01-01 Rinaldi, Massimiliano; Littardi, Paola; Cavazza, Antonella; Santi, Saverio; Grimaldi, Maria; Rodolfi, Margherita; Ganino, Tommaso; Chiavaro, Emma
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup
2020-01-01 Rinaldi, Massimiliano; Littardi, Paola; Paciulli, Maria; Ganino, Tommaso; Cocconi, Emanuela; Barbanti, Davide; Rodolfi, Margherita; Aldini, Antonio; Chiavaro, Emma
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
2020-01-01 Paciulli, Maria; Littardi, Paola; Carini, Eleonora; michele paradiso, Vito; Castellino, Maria; Chiavaro, Emma
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits
2019-01-01 Paciulli, Maria; Grimaldi, Maria; Flamminii, Federica; Littardi, Paola; Cavazza, Antonella; Di Mattia, Carla; Rinaldi, Massimiliano; Carini, Eleonora; Pittia, Paola; Ornaghi, Paola; Chiavaro, Emma
Quality evaluation of chestnut flour addition on fresh pasta
2020-01-01 Littardi, Paola; Paciulli, Maria; Carini, Eleonora; Rinaldi, Massimiliano; Rodolfi, Margherita; Chiavaro, Emma
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production
2024-01-01 Rinaldi, Massimiliano; Dhenge, Rohini; Rodolfi, Margherita; Littardi, Paola; Lacey, Karen; Cavazza, Antonella; Grimaldi, Maria; Lolli, Veronica; Cirlini, Martina; Chiancone, Benedetta; Ganino, Tommaso
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves
2019-01-01 Paciulli, Maria; Littardi, Paola; Federica, Flammini; Carla Di Mattia, ; Rinaldi, Massimiliano; Carini, Eleonora; Paola, Pittia; Chiavaro, Emma
Use of discrimination analysis to identify differences during cooking of novel pasta formulations
2022-01-01 Boukid, F.; Littardi, P.; Carini, E.; Diantom, A.; Curti, E.; Vodovotz, Y.; Vittadini, E.
Wheat Bread in the Mediterranean Area: From Past to the Future
2021-01-01 Paciulli, Maria; Littardi, Paola; Rinaldi, Massimiliano; Chiavaro, Emma
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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. | |
| 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. | |
| Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. | 1-gen-2022 | Alinovi, Marcello; Rinaldi, Massimiliano; Paciulli, Maria; Littardi, Paola; Chiavaro, Emma | |
| Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing | 1-gen-2020 | Rinaldi, M.; Littardi, P.; Ganino, T.; Aldini, A.; Rodolfi, M.; Barbanti, D.; Chiavaro, E. | |
| Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread | 1-gen-2021 | Littardi, Paola; Rinaldi, Massimiliano; Grimaldi, Maria; Cavazza, Antonella; Chiavaro, Emma | |
| Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage | 1-gen-2020 | Rinaldi, Massimiliano; Littardi, Paola; Paciulli, Maria; Caligiani, Augusta; Chiavaro, Emma | |
| Effect of coconut testa flour on cookie characteristics | 1-gen-2020 | Marikkar, J. M. N.; Nagarajab, R.; Somawathie, K. M. S.; Hewapathirana, H. P. T. D.; Yalegama, C.; Littardi, P.; Chiavaro, E. | |
| Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads | 1-gen-2020 | Rinaldi, Massimiliano; Littardi, Paola; Cavazza, Antonella; Santi, Saverio; Grimaldi, Maria; Rodolfi, Margherita; Ganino, Tommaso; Chiavaro, Emma | |
| Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup | 1-gen-2020 | Rinaldi, Massimiliano; Littardi, Paola; Paciulli, Maria; Ganino, Tommaso; Cocconi, Emanuela; Barbanti, Davide; Rodolfi, Margherita; Aldini, Antonio; Chiavaro, Emma | |
| Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage | 1-gen-2020 | Paciulli, Maria; Littardi, Paola; Carini, Eleonora; michele paradiso, Vito; Castellino, Maria; Chiavaro, Emma | |
| Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits | 1-gen-2019 | Paciulli, Maria; Grimaldi, Maria; Flamminii, Federica; Littardi, Paola; Cavazza, Antonella; Di Mattia, Carla; Rinaldi, Massimiliano; Carini, Eleonora; Pittia, Paola; Ornaghi, Paola; Chiavaro, Emma | |
| Quality evaluation of chestnut flour addition on fresh pasta | 1-gen-2020 | Littardi, Paola; Paciulli, Maria; Carini, Eleonora; Rinaldi, Massimiliano; Rodolfi, Margherita; Chiavaro, Emma | |
| The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production | 1-gen-2024 | Rinaldi, Massimiliano; Dhenge, Rohini; Rodolfi, Margherita; Littardi, Paola; Lacey, Karen; Cavazza, Antonella; Grimaldi, Maria; Lolli, Veronica; Cirlini, Martina; Chiancone, Benedetta; Ganino, Tommaso | |
| Thermal characterization of micro encapsulated polyphenols extracted from olive leaves | 1-gen-2019 | Paciulli, Maria; Littardi, Paola; Federica, Flammini; Carla Di Mattia, ; Rinaldi, Massimiliano; Carini, Eleonora; Paola, Pittia; Chiavaro, Emma | |
| Use of discrimination analysis to identify differences during cooking of novel pasta formulations | 1-gen-2022 | Boukid, F.; Littardi, P.; Carini, E.; Diantom, A.; Curti, E.; Vodovotz, Y.; Vittadini, E. | |
| Wheat Bread in the Mediterranean Area: From Past to the Future | 1-gen-2021 | Paciulli, Maria; Littardi, Paola; Rinaldi, Massimiliano; Chiavaro, Emma |