Sfoglia per SSD
Wheat flour : chemistry and biochemistry
2014 F. Bonomi, P. Ferranti, G. Mamone
Wheat flour granulometry determines colour perception
2014 A. Hidalgo, L. Fongaro, A. Brandolini
Wheat germ : not only a by-product
2012 A. Brandolini, A.M. Hidalgo Vidal
Wheat germ stabilisation: heat treatment or sourdough fermentation? An industrial case
2012 G. Bottega, A. Marti, S. Limbo, L. Quaglia, M.A. Pagani
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties
2014 A. Marti, L. Torri, M.C. Casiraghi, L. Franzetti, S. Limbo, F. Morandin, L. Quaglia, M.A. Pagani
Wheat milling and flour quality evaluations
2014 M.A. Pagani, G. Bottega, A. Marti
Wheat sprouting: lights and shadows
2018 A. Marti, G. Cardone, M.A. Pagani
Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications
2020 M.E. Moriano, C. Alamprese
Whipping and gelling properties of egg as affected by compositional variability
2007 E. Casiraghi, C. Alamprese, M. Rossi
White bean and hazelnuts flours: Application in gluten-free bread
2023 A. Tuna, C. Cappa, F. Tokatli, C. Alamprese
Whole egg whipping properties as affected by albumen and yolk fraction changes
2008 M. Rossi, A. Hidalgo, F. Clerici
Whole egg whipping properties as affected by albumen and yolk fraction changes
2008 M. Rossi, A. Hidalgo, F. Clerici
Why do grape-based fruit wines could be “super” magic?
2018 D. Fracassetti, P. Bottelli, O. Corona, R.C. Foschino, I. Vigentini
Why do millets have slower starch and protein digestibility than other cereals?
2017 G.A. Annor, C. Tyl, M. Marcone, S. Ragaee, A. Marti
Il Wild Rice
2008 M. Mariotti, M.A. Pagani, M. Lucisano
Will the move from conventional cage to alternative production systems for laying hens impact egg quality and hen welfare?
2010 M. Rossi, K. De Reu, V. Ferrante
Wine industry’s attitude towards oenological yeasts : Italy as a case study
2020 D. Fracassetti, S. Massaglia, A. Viberti, G. Motta, R. Foschino, I. Vigentini
Wine making and re-fining in earthenware containers. An ancient practice still alive and fruitful
2010 L. Piergiovanni, M. Gabrielli, A. Tirelli
Winemaking Byproducts as Source of Antioxidant Components : Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food
2020 C. Proserpio, G. Fia, G. Bucalossi, B. Zanoni, S. Spinelli, C. Dinnella, E. Monteleone, E. Pagliarini
Yarrow (Achillea millefolium L.) Growth at Different Altitudes in Central Italian Alps: Biomass Yield, Oil Content and Quality
2005 A. Giorgi, M. Bononi, F. Tateo, M. Cocucci
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