397 results on '"Marconi, Emanuele"'
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2. Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate
3. Functional proteomics analysis of Triticum durum germ
4. Effect of the xanthan gum on the rheological properties of alginate hydrogels
5. Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions
6. Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli
7. Making Flour In Palaeolithic Europe.
8. Effect of additives on chia mucilage suspensions: A rheological approach
9. Lipid Process Markers of Durum Wheat Debranning Fractions
10. A study on acetification process to produce olive vinegar from oil mill wastewaters
11. Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio
12. Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions
13. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
14. Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
15. Functional Proteomics Analysis of Triticum Durum Germ
16. New technologies for plant food processing in the Gravettian
17. Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times
18. Influence of drying temperatures on the quality of pasta formulated with different egg products
19. Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products
20. High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta
21. A chemometric approach to determine the phenolic compounds in different barley samples by two different stationary phases: A comparison between C18 and pentafluorophenyl core shell columns
22. Chapter 36 - Durum wheat milling and pasta
23. Spelt Wheat
24. Inulin-enriched pasta improves intestinal permeability and modifies the circulating levels of zonulin and glucagon-like peptide 2 in healthy young volunteers
25. Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
26. 1940-1944, l'Occupation de La Couture-Boussey : entre musée et ateliers de fabrication
27. Thirty thousand-year-old evidence of plant food processing
28. Milling and rheological properties of high amylose wheat
29. Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times.
30. The 'Boehm System' and its Revolution
31. Un souffle de modernité ! Camille Saint-Saëns et les instruments à vent
32. The Wind Band of La Couture-Boussey
33. The Evolution of Wind Instrument Making in the 19th Century
34. Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions
35. Beyond Human: Arts and identity between reality and virtuality in a post-Covid-19 world
36. The Production of Wind Instruments in La Couture-Boussey
37. Effects of a diet with inulin-enriched pasta on gut peptides and gastric emptying rates in healthy young volunteers
38. Tocol and β-glucan levels in barley varieties and in pearling by-products
39. Effect of the addition of air-classified barley flours on the lipid stability of bakery products
40. Inulin-enriched pasta affects lipid profile and Lp(a) concentrations in Italian young healthy male volunteers
41. Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations
42. Nutritional and Technological Quality of High Protein Pasta
43. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions
44. Effect of Different Egg Products on Lipid Oxidation of Biscuits
45. Pasta Made from Nontraditional Raw Materials: Technological and Nutritional Aspects
46. Contributors
47. Innovative and Rapid Procedure for 4-Hydroxyproline Determination in Meat-Based Foods
48. List of contributors
49. Gelatinization and pasta making conditions for buckwheat gluten-free pasta
50. Antioxidant Effect of Vitamins in Olive Oil Emulsion
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