Sfoglia per Autore ANGELICOLA, Martina
Sviluppo di cous cous funzionale a base di orzo
2018-01-01 Oriente, Manuela; Messia, M. C.; Falasca, L.; Angelicola, M.; Marconi, E.
Development of functional couscous enriched in barley β-glucans
2019-01-01 Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele
Milling and rheological properties of high amylose wheat
2021-01-01 De Arcangelis, E.; Trivisonno, M. C.; Angelicola, M.; Quiquero, M.; Di Nardo, V.; Falasca, L.; Sestili, F.; Messia, M. C.; Marconi, E.
Rheological and nutritional assessment of dysphagia—oriented new food preparations
2021-01-01 Cuomo, F.; Angelicola, M.; De Arcangelis, E.; Lopez, F.; Messia, M. C.; Marconi, E.
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta
2022-01-01 De Arcangelis, E.; Angelicola, M.; Trivisonno, M. C.; Iacovino, S.; Falasca, L.; Lafiandra, D.; Sestili, F.; Messia, M. C.; Marconi, E.
High amylose wheat flours for the development of healthy cereal based foods
2022-09-26 Angelicola, Martina
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
2023-01-01 Di Rosa, C.; De Arcangelis, E.; Vitelli, V.; Crucilla, S.; Angelicola, M.; Trivisonno, M. C.; Sestili, F.; Blasi, E.; Cicatiello, C.; Lafiandra, D.; Masci, S.; Messia, M. C.; De Gara, L.; Marconi, E.; Khazrai, Y. M.
Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions
2023-01-01 Cuomo, F.; Quiquero, M.; Trivisonno, M. C.; Angelicola, M.; Messia, M. C.; Marconi, E.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Sviluppo di cous cous funzionale a base di orzo | 1-gen-2018 | Oriente, Manuela; Messia, M. C.; Falasca, L.; Angelicola, M.; Marconi, E. | |
| Development of functional couscous enriched in barley β-glucans | 1-gen-2019 | Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele | |
| Milling and rheological properties of high amylose wheat | 1-gen-2021 | De Arcangelis, E.; Trivisonno, M. C.; Angelicola, M.; Quiquero, M.; Di Nardo, V.; Falasca, L.; Sestili, F.; Messia, M. C.; Marconi, E. | |
| Rheological and nutritional assessment of dysphagia—oriented new food preparations | 1-gen-2021 | Cuomo, F.; Angelicola, M.; De Arcangelis, E.; Lopez, F.; Messia, M. C.; Marconi, E. | |
| High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta | 1-gen-2022 | De Arcangelis, E.; Angelicola, M.; Trivisonno, M. C.; Iacovino, S.; Falasca, L.; Lafiandra, D.; Sestili, F.; Messia, M. C.; Marconi, E. | |
| High amylose wheat flours for the development of healthy cereal based foods | 26-set-2022 | Angelicola, Martina | |
| Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers | 1-gen-2023 | Di Rosa, C.; De Arcangelis, E.; Vitelli, V.; Crucilla, S.; Angelicola, M.; Trivisonno, M. C.; Sestili, F.; Blasi, E.; Cicatiello, C.; Lafiandra, D.; Masci, S.; Messia, M. C.; De Gara, L.; Marconi, E.; Khazrai, Y. M. | |
| Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions | 1-gen-2023 | Cuomo, F.; Quiquero, M.; Trivisonno, M. C.; Angelicola, M.; Messia, M. C.; Marconi, E. |
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