DE ARCANGELIS, ELISA
DE ARCANGELIS, ELISA
Arabinoxylans and β-glucans assessment in cereals
2017-01-01 Messia, Maria Cristina; Candigliota, Tiziana; DE ARCANGELIS, Elisa; Marconi, Emanuele
Development of functional couscous enriched in barley β-glucans
2019-01-01 Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele
Development of functional couscous enriched in barley β-glucans
2019-01-01 Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele
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.
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.
Production of ß-glucan enriched flour from waxy barley
2020-01-01 Messia, M. C.; De Arcangelis, E.; Candigliota, T.; Trivisonno, 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.
Structure analysis of β-glucan in barley and effects of wheat β-glucanase
2019-01-01 De Arcangelis, Elisa; Djurle, Susanne; Andersson, Annica A. M.; Marconi, Emanuele; Messia, Maria Cristina; Andersson, Roger
Variation of polysaccharides profiles in developing kernels of different barley cultivars
2019-01-01 De Arcangelis, Elisa; Messia, Maria Cristina; Marconi, Emanuele
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Arabinoxylans and β-glucans assessment in cereals | 1-gen-2017 | Messia, Maria Cristina; Candigliota, Tiziana; DE ARCANGELIS, Elisa; Marconi, Emanuele | |
| Development of functional couscous enriched in barley β-glucans | 1-gen-2019 | Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele | |
| Development of functional couscous enriched in barley β-glucans | 1-gen-2019 | Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele | |
| 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. | |
| 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. | |
| Production of ß-glucan enriched flour from waxy barley | 1-gen-2020 | Messia, M. C.; De Arcangelis, E.; Candigliota, T.; Trivisonno, 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. | |
| Structure analysis of β-glucan in barley and effects of wheat β-glucanase | 1-gen-2019 | De Arcangelis, Elisa; Djurle, Susanne; Andersson, Annica A. M.; Marconi, Emanuele; Messia, Maria Cristina; Andersson, Roger | |
| Variation of polysaccharides profiles in developing kernels of different barley cultivars | 1-gen-2019 | De Arcangelis, Elisa; Messia, Maria Cristina; Marconi, Emanuele |