MARIOTTI, MANUELA
MARIOTTI, MANUELA
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
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
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
Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties
2016 M. Mariotti, M. Lucisano, M.A. Pagani, P.K.W. Ng
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour
2016 C. Cappa, M. Lucisano, G.V. Barbosa Cánovas, M. Mariotti
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
2016 C. Cappa, M. Lucisano, A. Raineri, L. Fongaro, R. Foschino, M. Mariotti
Development of a Type I gluten-free sourdough
2016 C. Picozzi, M. Mariotti, C. Cappa, B. Tedesco, I. Vigentini, R. Foschino, M. Lucisano
Effect of high pressure processing on the baking aptitude of corn starch and rice flour
2016 C. Cappa, G.V. Barbosa Canovas, M. Lucisano, M. Mariotti
Potential of adding isolated pentosans from rye-bran to improve gluten-free bread properties
2015 R. Schoenlechner, S.D. Amico, M. Lucisano, M. Mariotti, S. Tomoskozi
Fruit candies enriched with grape skin powders : physicochemical properties
2015 C. Cappa, V. Lavelli, M. Mariotti
Effect of chemical acidification on gluten free bread characteristics
2015 C. Cappa, A. Carbonara, M. Mariotti, C. Picozzi, M. Lucisano
Effects of water management on rice characterisitics
2015 M.A. Pagani, L. Azzini, V. Bono, C. Cappa, S. Feccia, M. Mariotti, A. Marti, E. Miniotti, M. Romani, M. Lucisano
Characterization of common wheat flours through glutopeal analysis and kieffer test
2015 C. Cappa, L. Azzini, M. Bellotti, V. Bono, A. Brunazzi, M. Mariotti, A. Marti, M. Lucisano, M.A. Pagani
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours
2015 M. Lucisano, C. Cappa, L. Azzini, M. Bellotti, V. Bono, M. Mariotti, A. Marti, M.A. Pagani
Modelling of methylcellulose thermogelation as a function of polymer concentration and dissolution media properties
2015 C. Alamprese, M. Mariotti
Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber
2015 V. Lavelli, P.S.C. Sri Harsha, M. Mariotti, L. Marinoni, G. Cabassi
Effect of the leavening agents on gluten free bread staling
2015 C. Cappa, M. Mariotti, R. Foschino, C. Picozzi, I. Vigentini, M. Lucisano
Barley flour exploitation in sourdough bread-making : a technological, nutritional and sensory evaluation
2014 M. Mariotti, C. Garofalo, L. Aquilanti, A. Osimani, L. Fongaro, S. Tavoletti, A. Hager, F. Clementi
Virgin olive oil: definition and standards
2014 M. Mariotti
The composition and nutritional properties of extra-virgin olive oil
2014 M. Mariotti, C. Peri