FEDERICI, ENRICO
FEDERICI, ENRICO
Dipartimento di Scienze degli Alimenti e del Farmaco
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.
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals
2023-01-01 Baggio, A.; Federici, E.; Gentilucci, V.; Folloni, S.; Dall’Asta, M.; Bernini, V.; Pellegrini, N.; Vittadini, E
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability
2021-01-01 Federici, Enrico; Gentilucci, Valentina; Bernini, Valentina; Vittadini, Elena; Pellegrini, Nicoletta
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies
2018-01-01 Curti, E.; Federici, Enrico; Diantom, A.; Carini, E.; Pizzigalli, E.; Wu Symon, V.; Pellegrini, N.; Vittadini, E.
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
2018-01-01 Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena Giovanna Piera
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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. | |
| Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals | 1-gen-2023 | Baggio, A.; Federici, E.; Gentilucci, V.; Folloni, S.; Dall’Asta, M.; Bernini, V.; Pellegrini, N.; Vittadini, E | |
| Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability | 1-gen-2021 | Federici, Enrico; Gentilucci, Valentina; Bernini, Valentina; Vittadini, Elena; Pellegrini, Nicoletta | |
| Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies | 1-gen-2018 | Curti, E.; Federici, Enrico; Diantom, A.; Carini, E.; Pizzigalli, E.; Wu Symon, V.; Pellegrini, N.; Vittadini, E. | |
| Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies | 1-gen-2018 | Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena Giovanna Piera |