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Focus on gluten free biscuits: Ingredients and issues

Trends in food science & technology, 2018-11, Vol.81, p.203-212

2018

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Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire

International journal of food science & technology, 2022-04, Vol.57 (4), p.1936-1944

2022

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Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties

Journal of food science, 2023-12, Vol.88 (12), p.5203-5215

2023

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Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono‐origin and mono‐variety coffees

Journal of food science, 2022-10, Vol.87 (10), p.4688-4702

2022

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Promoting the direct sale of pasta filata cheese

Journal of dairy science, 2022-09, Vol.105 (9), p.7334-7343

2022

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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

Food and bioprocess technology, 2021-08, Vol.14 (8), p.1490-1502

2021

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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

European food research & technology, 2021-03, Vol.247 (3), p.707-718

2021

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Heating Performances of Tomato-based Dressing Sauces Undergoing Moderate Electric Fields

Chemical engineering transactions, 2023-11, Vol.104

2023

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Gluten-Free Brewing: Issues and Perspectives

Fermentation (Basel), 2020-06, Vol.6 (2), p.53

2020

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Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study

Foods, 2020-04, Vol.9 (4), p.470

2020

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Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives

Foods, 2023-02, Vol.12 (4), p.856

2023

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A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

Beverages (Basel), 2023-02, Vol.9 (1), p.18

2023

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Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study

Foods, 2022-10, Vol.11 (20), p.3253

2022

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Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours

Food science & technology, 2020-11, Vol.133, p.109860, Article 109860

2020

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Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds

Food chemistry, 2023-03, Vol.405, p.134703, Article 134703

2023

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Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Food chemistry, 2022-08, Vol.384, p.132621-132621, Article 132621

2022

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Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

Food science & technology, 2022-01, Vol.154, p.112654, Article 112654

2022

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Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability

Journal of cereal science, 2023-01, Vol.109, p.103607, Article 103607

2023

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Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods

Animal feed science and technology, 2021-09, Vol.279, p.115036, Article 115036

2021

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Functional Cereals and Cereal Foods: Properties, Functionality and Applications

1, 2022

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Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area

Journal of food measurement & characterization, 2019-06, Vol.13 (2), p.1591-1598

2019

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Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

Functional Cereals and Cereal Foods, p.215-249

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NMR parameters of local anesthetics as biological markers of the cell-virus interactions

Archives of virology, 1985-01, Vol.83 (3-4), p.241-249

1985

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The LRRK2 G2385R variant is a partial loss-of-function mutation that affects synaptic vesicle trafficking through altered protein interactions

Scientific reports, 2017-07, Vol.7 (1), p.5377-15, Article 5377

2017

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Prospective Validation of ATA and ETA Sonographic Pattern Risk of Thyroid Nodules Selected for FNAC

The journal of clinical endocrinology and metabolism, 2018-06, Vol.103 (6), p.2362-2368

2018

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Focus on gluten free biscuits: Ingredients and issues

Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire

Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties

Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono‐origin and mono‐variety coffees

Promoting the direct sale of pasta filata cheese

Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

Heating Performances of Tomato-based Dressing Sauces Undergoing Moderate Electric Fields

Gluten-Free Brewing: Issues and Perspectives

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study

Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study

Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours

Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability

Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods

Functional Cereals and Cereal Foods: Properties, Functionality and Applications

Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area

Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

NMR parameters of local anesthetics as biological markers of the cell-virus interactions

The LRRK2 G2385R variant is a partial loss-of-function mutation that affects synaptic vesicle trafficking through altered protein interactions

Prospective Validation of ATA and ETA Sonographic Pattern Risk of Thyroid Nodules Selected for FNAC

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