CASIRAGHI, MARIA CRISTINA

CASIRAGHI, MARIA CRISTINA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autore(i) Tipo File Abstract
100% Fruit juice intake and cardiovascular risk: a systematic review and meta‑analysis of prospective and randomised controlled studies 1-ago-2021 Casiraghi M. C.Erba Daniela.Verduci Elvira. + Article (author) -
Acute glucose and insulin responses to cereal products based on a high β-glucan barley flour 1-gen-2003 M.C. CasiraghiG. Testolin + Article (author) -
Batteri lattici e latti fermentati nella funzionalità dell’apparato gastro-intestinale 1-gen-2000 M.C. Casiraghi + Article (author) -
Behaviour of the pharmaceutical probiotic preparation VSL#3 in the human ileostomy effluent containing its own natural elements 1-gen-2001 E. CanziM.C.Casiraghi + Article (author) -
Caratterizzazione nutrizionale di pasta secca arricchita con granella immatura di frumento 1-gen-2005 M.C. CasiraghiM.A. PaganiM. Zardi + Book Part (author) -
Characterization of lactic acid bacteria isolated from wheat bran sourdough 1-mar-2016 M.C. CasiraghiD. Erba + Article (author) -
Characterization of ready-to-eat baby foods based on fermented African rice 1-apr-2016 M. MarengoCARDONE, GAETANOS. IamettiS. BurattiS. BenedettiCASIRAGHI, MARIA CRISTINAA. Marti + Conference Object -
Characterizing sorghum-based pasta : a multi-disciplinary approach 1-giu-2010 M.A. PaganiF. BonomiG. BottegaM.C. CasiraghiS. Iametti + Conference Object -
Chemical and nutritional properties of white bread leavened by lactic acid bacteria 1-giu-2018 M. BottaniA. FerrarettoG. CardoneM. C. CasiraghiG. LombardiI. De NoniS. CattaneoT. Silvetti + Article (author) -
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 1-gen-2006 M.C. Casiraghi + Article (author) -
Comparison of lactulose and inulin as a reference standard for the study of resistant starch fermentation using hydrogen breath test 1-gen-1995 M.C. CasiraghiP. RisoP. SimonettiG. Testolin + Article (author) -
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough 1-gen-2014 A. MartiG. BottegaM.C. CasiraghiF. FaoroS. IamettiM.A. Pagani Article (author) -
Different technological approaches to reduce the glycemic index of bread 1-gen-2010 M. C. CasiraghiS. IamettiG. BottegaM. A. Pagani Conference Object -
Digestibility of carbohydrates from rice-, oat- and wheat-based ready-to-eat breakfast cereals in children 1-gen-1994 M.C. CasiraghiS. CiappellanoG. Testolin + Article (author) -
Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers 1-gen-1999 M.C. CasiraghiE. CanziA. Ferrari + Article (author) -
Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L. 1-gen-2008 CANOVA, GIULIAM. SaracchiM.C. Casiraghi + Article (author) -
Effect of enzymatic treatment on high fibre ingredients 1-gen-2012 G. BottegaA. MartiM.C. CasiraghiS.IamettiM.A. Pagani Book Part (author) -
Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects 1-gen-1995 M.C. CasiraghiG. Testolin + Article (author) -
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods 1-gen-1993 M.C. CasiraghiG. Testolin + Article (author) -
Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products 1-gen-2013 A. MartiM.C. CasiraghiF. FaoroD. Erba + Article (author) -