Sfoglia per Autore IACOVINO, SILVIO
Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability
2019-01-01 Cinelli, Giuseppe; Sbrocchi, Giovanni; Iacovino, Silvio; Ambrosone, Luigi; Ceglie, Andrea; Lopez, Francesco; Cuomo, Francesca
Effect of additives on chia mucilage suspensions: A rheological approach
2020-01-01 Cuomo, F.; Iacovino, S.; Cinelli, G.; Messia, M. C.; Marconi, E.; Lopez, F.
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art
2020-01-01 DE LEONARDIS, Antonella; Macciola, Vincenzo; Iacovino, Silvio
Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds
2020-01-01 Cuomo, F.; Iacovino, S.; Messia, M. C.; Sacco, P.; Lopez, F.
Essential oils for preserving mucilage from chia seeds
2021-01-01 Lopez, Francesco; Iacovino, Silvio; Sacco, Pasquale; Cuomo, Francesca; Ceglie, Andrea
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta
2022-01-01 Cuomo, F; Trivisonno, Mc; Iacovino, S; Messia, Mc; Marconi, E
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin
2022-01-01 Cuomo, F.; Iacovino, S.; Sacco, P.; De Leonardis, A.; Ceglie, A.; Lopez, F.
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.
Evaluation of pasting and rheological properties of flours with different extraction rate and their impact on the production of fresh pasta
2023-10-13 Iacovino, Silvio
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate.
2024-01-01 Iacovino, Silvio; Trivisonno, Maria Carmela; Messia, Maria Cristina; Cuomo, Francesca; Lopez, Francesco; Marconi, Emanuele
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability | 1-gen-2019 | Cinelli, Giuseppe; Sbrocchi, Giovanni; Iacovino, Silvio; Ambrosone, Luigi; Ceglie, Andrea; Lopez, Francesco; Cuomo, Francesca | |
| Effect of additives on chia mucilage suspensions: A rheological approach | 1-gen-2020 | Cuomo, F.; Iacovino, S.; Cinelli, G.; Messia, M. C.; Marconi, E.; Lopez, F. | |
| Delivery Systems for Hydroxytyrosol Supplementation: State of the Art | 1-gen-2020 | DE LEONARDIS, Antonella; Macciola, Vincenzo; Iacovino, Silvio | |
| Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds | 1-gen-2020 | Cuomo, F.; Iacovino, S.; Messia, M. C.; Sacco, P.; Lopez, F. | |
| Essential oils for preserving mucilage from chia seeds | 1-gen-2021 | Lopez, Francesco; Iacovino, Silvio; Sacco, Pasquale; Cuomo, Francesca; Ceglie, Andrea | |
| Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta | 1-gen-2022 | Cuomo, F; Trivisonno, Mc; Iacovino, S; Messia, Mc; Marconi, E | |
| Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin | 1-gen-2022 | Cuomo, F.; Iacovino, S.; Sacco, P.; De Leonardis, A.; Ceglie, A.; Lopez, F. | |
| 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. | |
| Evaluation of pasting and rheological properties of flours with different extraction rate and their impact on the production of fresh pasta | 13-ott-2023 | Iacovino, Silvio | |
| Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate. | 1-gen-2024 | Iacovino, Silvio; Trivisonno, Maria Carmela; Messia, Maria Cristina; Cuomo, Francesca; Lopez, Francesco; Marconi, Emanuele |
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