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Mostrati risultati da 1 a 9 di 9
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran
2021-01-01 Renoldi, Niccolo'; Hadi Peighambardoust, Seyed; Peressini, Donatella
The effect of rice bran on physicochemical, textural and glycaemic properties of ready-to-eat extruded corn snacks
2021-01-01 Renoldi, Niccolo'; Hadi Peighambardoust, Seyed; Peressini, Donatella
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK
2021-01-01 Renoldi, N; Brennan, Cs; Lagazio, C; Peressini, D
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread
2022-01-01 Renoldi, N.; Lucci, P.; Peressini, D.
Sviluppo di alimenti funzionali e innovativi a base di cereali con ridotta risposta glicemica
2022-06-16 Renoldi, Niccolo'
Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread
2023-01-01 Moretton, M.; Alongi, M.; Renoldi, N.; Anese, M.
Volatilome of brine-related microorganisms in a curd-based medium
2023-01-01 Innocente, Nadia; Renoldi, Niccolo; Moret, Erica; Maifreni, Michela; Marino, Marilena
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate
2023-01-01 Renoldi, Niccolo'; Melchior, Sofia; Calligaris, Sonia; Peressini, Donatella
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains
2024-01-01 Renoldi, N.; Innocente, N.; Rossi, A.; Brasca, M.; Morandi, S.; Marino, M.
Mostrati risultati da 1 a 9 di 9
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