Effect of Different Egg Products on Lipid Oxidation of Biscuits

por Verardo, Vito, Messia, Maria Cristina, Marconi, Emanuele, Caboni, Maria Fiorenza
Publicado 2020

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

por Messia, Maria Cristina, Cuomo, Francesca, Quiquero, Michela, Verardo, Vito, Marconi, Emanuele
Publicado 2023

Lipid Process Markers of Durum Wheat Debranning Fractions

por Marzocchi, Silvia, Messia, Maria Cristina, Marconi, Emanuele, Caboni, Maria Fiorenza, Pasini, Federica
Publicado 2023

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

por Cuomo, Francesca, Trivisonno, Maria Carmela, Iacovino, Silvio, Messia, Maria Cristina, Marconi, Emanuele
Publicado 2022

Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products

por Ruggeri, Stefania, De Arcangelis, Elisa, Aguzzi, Altero, Messia, Maria Cristina, Marconi, Emanuele
Publicado 2022

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions

por Di Nardo, Valentina, De Arcangelis, Elisa, Messia, Maria Cristina, Ruggeri, Stefania, Marconi, Emanuele
Publicado 2023

Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations

por Cuomo, Francesca, Angelicola, Martina, De Arcangelis, Elisa, Lopez, Francesco, Messia, Maria Cristina, Marconi, Emanuele
Publicado 2021

Nutritional and Technological Quality of High Protein Pasta

por Messia, Maria Cristina, Cuomo, Francesca, Falasca, Luisa, Trivisonno, Maria Carmela, De Arcangelis, Elisa, Marconi, Emanuele
Publicado 2021

Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

por Martín-García, Beatriz, Pasini, Federica, Verardo, Vito, Gómez-Caravaca, Ana María, Marconi, Emanuele, Caboni, Maria Fiorenza
Publicado 2019

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

por Martín-García, Beatriz, Pasini, Federica, Verardo, Vito, Gómez-Caravaca, Ana María, Marconi, Emanuele, Caboni, Maria Fiorenza
Publicado 2019

Emergent Functional Properties of Neuronal Networks with Controlled Topology

por Marconi, Emanuele, Nieus, Thierry, Maccione, Alessandro, Valente, Pierluigi, Simi, Alessandro, Messa, Mirko, Dante, Silvia, Baldelli, Pietro, Berdondini, Luca, Benfenati, Fabio
Publicado 2012

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

por Corona, Onofrio, Cinquanta, Luciano, Li Citra, Caterina, Mazza, Francesca, Ferrantelli, Vincenzo, Cammilleri, Gaetano, Marconi, Emanuele, Cuomo, Francesca, Messia, Maria Cristina
Publicado 2022

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers

por Di Rosa, Claudia, De Arcangelis, Elisa, Vitelli, Virginia, Crucillà, Salvatore, Angelicola, Martina, Trivisonno, Maria Carmela, Sestili, Francesco, Blasi, Emanuele, Cicatiello, Clara, Lafiandra, Domenico, Masci, Stefania, Messia, Maria Cristina, De Gara, Laura, Marconi, Emanuele, Khazrai, Yeganeh Manon
Publicado 2023