5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

por Giovanelli, Gabriella, Cappa, Carola
Publicado 2021

Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

por Buratti, Susanna, Cappa, Carola, Benedetti, Simona, Giovanelli, Gabriella
Publicado 2020

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

por Giovanelli, Gabriella, Bresciani, Andrea, Benedetti, Simona, Chiodaroli, Giulia, Ratti, Simona, Buratti, Susanna, Marti, Alessandra
Publicado 2023