PAGANI, MARIA AMBROGINA

PAGANI, MARIA AMBROGINA  

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

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Risultati 1 - 20 di 291 (tempo di esecuzione: 0.001 secondi).
Titolo Data di pubblicazione Autori Tipo File Abstract
A molecular view of individual processing steps in pasta making 1-gen-2012 S. IamettiF. BonomiM. MarengoA. MartiM. MirianiE. RaggM.A. Pagani Conference Object -
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat 1-ott-2015 M. ZanolettiP. Abbasi ParizadM. MarengoV. LavelliA. CarpenF. BonomiS. IamettiM.A. Pagani Book Part (author) -
A novel approach to define inter-protein relationships in semolina and in pasta 1-gen-2003 F. BonomiS. IamettiM. MariottiM.A. Pagani + Book Part (author) -
A preliminary study of applying FT-NIR spectroscopy to predict semolina and pasta quality 1-gen-2006 M.A. PaganiN. SinelliM. MariottiM. Riva + Conference Object -
About puffed cereals and their use in breadmaking 1-gen-2006 M. MariottiM. LucisanoM.A. PaganiL. Fongaro Conference Object -
Adaptation of the Mixolab for durum wheat testing 1-gen-2013 A. MartiM.A. Pagani + Book Part (author) -
Addressing the role of structural features of proteins in cereal processing 1-apr-2015 M. MarengoS. IamettiF. BonomiA. MartiA. BarbiroliE.M. RaggM. ZanolettiM.A. Pagani Conference Object -
Advances of using pulse flours in cereal-based products 1-ott-2018 A. MartiA. BrescianiM. A. Pagani Conference Object -
Alcune caratteristiche delle micelle caseiniche in latti individuali con bassa proporzione di alfa s1-caseina 1-gen-1995 I. De NoniM.A. Pagani + Article (author) -
Alla scoperta dei carboidrati : parte I 1-gen-2006 M. MariottiM.A. PaganiM. Lucisano Article (author) -
Alla scoperta dei carboidrati : parte I 1-gen-2006 M. MariottiM.A. PaganiM. Lucisano Article (author) -
An automated approach for the quality evaluation of bread wheat 1-gen-2010 R. CaramanicoN. SinelliM. MariottiM. LucisanoM.A. Pagani + Conference Object -
An automated classification model based on NIR spectra to predict the technological quality of common wheat 1-gen-2010 M. MariottiN. SinelliM. LucisanoM.A. Pagani + Conference Object -
Application of FT-NIR Spectroscopy to Evaluate the Optimal Cooking Time of Rice. 1-gen-2007 N. SinelliG. BottegaM. MariottiM. LucisanoM.A. Pagani Conference Object -
Applicazione della spettroscopia NIR allo studio on-line della lievitazione di impasti 1-gen-2007 N. SinelliM. RivaM.A. Pagani Article (author) -
Assessing the rheological properties of durum wheat semolina : A review 30-nov-2021 Bresciani, AndreaPagani, Maria AmbroginaMarti, Alessandra + Article (author) -
Assessing the structural features of proteins in gluten-free dough by an integration of solid state spectroscopies and proteomics 1-gen-2007 F. BonomiS. IamettiM. A. PaganiE. Ragg + Conference Object -
Baking performances of sprouted wheat flour 1-apr-2016 G. CardoneM.A. PaganiA. Marti + Conference Object -
Biochemical and technological evaluations of partially-waxy Italian bread wheat (Triticum aestivum) genotypes 1-gen-2003 M. LucisanoM.A. Pagani + Book Part (author) -
Boundaries and perspectives from a multi-model study on rice grain quality in Northern Italy 1-gen-2018 G. CappelliR. ConfalonieriM. A. PaganiC. CappaS. BocchiS. Bregaglio + Article (author) -