TRIVISONNO, Maria Carmela
TRIVISONNO, Maria Carmela
DIPARTIMENTO AGRICOLTURA, AMBIENTE E ALIMENTI
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
Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality
2024-01-01 Fratianni, A; Vitone, C; D'Agostino, A; Trivisonno, Mc; Falasca, L; Panfili, G
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality
2024-01-01 Cuomo, F.; Cinquanta, C.; Trivisonno, M. C.; Falasca, L.; Miani Greco, M.; Messia, M. C.; Marconi, E.
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread
2024-01-01 Di Renzo, T.; Trivisonno, M. C.; Nazzaro, S.; Reale, A.; Messia, M. C.
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.
Gelatinization and pasta making conditions for buckwheat gluten-free pasta
2020-01-01 De Arcangelis, E.; Cuomo, F.; Trivisonno, M. C.; Marconi, E.; Messia, M. C.
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.
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.
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.
Nutritional and technological quality of high protein pasta
2021-01-01 Messia, M. C.; Cuomo, F.; Falasca, L.; Trivisonno, M. C.; Arcangelis, E. D.; Marconi, E.
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder
2024-01-01 Trematerra, Pasquale; Colacci, Marco; Messia, Maria Cristina; Trivisonno, Maria Carmela; Reale, Anna; Boscaino, Floriana; Salvatore Germinara, Giacinto
Physico-chemical and nutritional properties of different high-amylose wheat breads
2024-01-01 Iacovino, S.; Quiquero, M.; De Arcangelis, E.; Cuomo, F.; Trivisonno, M. C.; Messia, M. C.; Marconi, E.
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
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality | 1-gen-2024 | Fratianni, A; Vitone, C; D'Agostino, A; Trivisonno, Mc; Falasca, L; Panfili, G | |
| Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality | 1-gen-2024 | Cuomo, F.; Cinquanta, C.; Trivisonno, M. C.; Falasca, L.; Miani Greco, M.; Messia, M. C.; Marconi, E. | |
| Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread | 1-gen-2024 | Di Renzo, T.; Trivisonno, M. C.; Nazzaro, S.; Reale, A.; Messia, M. C. | |
| 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. | |
| Gelatinization and pasta making conditions for buckwheat gluten-free pasta | 1-gen-2020 | De Arcangelis, E.; Cuomo, F.; Trivisonno, M. C.; Marconi, E.; Messia, M. C. | |
| 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. | |
| 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. | |
| 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. | |
| Nutritional and technological quality of high protein pasta | 1-gen-2021 | Messia, M. C.; Cuomo, F.; Falasca, L.; Trivisonno, M. C.; Arcangelis, E. D.; Marconi, E. | |
| Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder | 1-gen-2024 | Trematerra, Pasquale; Colacci, Marco; Messia, Maria Cristina; Trivisonno, Maria Carmela; Reale, Anna; Boscaino, Floriana; Salvatore Germinara, Giacinto | |
| Physico-chemical and nutritional properties of different high-amylose wheat breads | 1-gen-2024 | Iacovino, S.; Quiquero, M.; De Arcangelis, E.; Cuomo, F.; Trivisonno, M. C.; Messia, M. C.; Marconi, E. | |
| 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 |