LUCISANO, MARA
LUCISANO, MARA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics
2023 A. Brandolini, M. Lucisano, M. Mariotti, L. Estivi, H. Alyssa
Turbo-Treatment of Rice Flour to Improve Technological Functionality
2022 C. Cappa, R. Invernizzi, M. Lucisano, C. Alamprese
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
2022 G. Kahraman, S. Harsa, M.C. Casiraghi, M. Lucisano, C. Cappa
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta
2021 C. Cappa, M. Laureati, M.C. Casiraghi, D. Erba, M. Vezzani, M. Lucisano, C. Alamprese
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life
2020 C. Malegori, S. Buratti, S. Benedetti, P. Oliveri, S. Ratti, C. Cappa, M. Lucisano
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta
2019 C. Cappa, C. Alamprese, R. Invernizzi, M. Lucisano, D. Erba, M.C. Casiraghi
Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels
2019 N. Caruggi, M. Lucisano, A.H. Feyissa, S.R. Yazdi, M.A. Mohammadifar
Physico‐chemical and nutritional characteristics of einkorn flour cookies
2019 A. Hidalgo, M. Lucisano, M. Mariotti, A. Brandolini
How different water activities affect rice germ shelf-life: an aquaphotomics approach
2018 C. Malegori, P. Oliveri, R. Tsenkova, C. Cappa, M. Lucisano
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses
2018 R. Caramanico, A. Marti, P. Vaccino, G. Bottega, C. Cappa, M. Lucisano, M.A. Pagani
Valutazione della qualità di pasta secca con e senza glutine
2018 M. Lucisano, C. Cappa
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours
2018 G. Kahraman, S. Harsa, M. Lucisano, C. Cappa
Modelling of rice flour turbo cooking
2018 C. Cappa, R. Invernizzi, A. Marti, M. Lucisano, C. Alamprese
Valutazione della qualità tecnologica della pasta fresca
2018 C. Cappa, M. Lucisano, C. Alamprese
A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta
2018 A. Brandolini, M. Lucisano, M. Mariotti, A. Hidalgo
Characterization of rheological properties of rye arabinoxylans in buckwheat model systems
2018 D. Bender, R. Nemeth, G. Cavazzi, F. Turoczi, E. Schall, S. D'Amico, K. Torok, M. Lucisano, S. Tomoskozi, R. Schoenlechner
Rheological behaviour of rice flour gels during formation : influence of the amylose content and of the hydrothermal and mechanical history
2018 M. Mariotti, G. Caccialanza, C. Cappa, M. Lucisano
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life
2017 C. Malegori, S. Buratti, S. Benedetti, S. Ratti, O. P., C. Cappa, D.N. A., M. Lucisano
Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies
2017 C. Alamprese, C. Cappa, S. Ratti, S. Limbo, M. Signorelli, D. Fessas, M. Lucisano
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking
2017 M. Mariotti, C. Cappa, C. Picozzi, B. Tedesco, L. Fongaro, M. Lucisano