Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours

por Conti, Veronica, Salusti, Patrizia, Romi, Marco, Cantini, Claudio
Publicado 2022

Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products

por Cantini, Claudio, Salusti, Patrizia, Romi, Marco, Francini, Alessandra, Sebastiani, Luca
Publicado 2017

Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion

por Conti, Veronica, Piccini, Chiara, Romi, Marco, Salusti, Patrizia, Cai, Giampiero, Cantini, Claudio
Publicado 2023