PAGANI, MARIA AMBROGINA
PAGANI, MARIA AMBROGINA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
A molecular view of individual processing steps in pasta making
2012 S. Iametti, F. Bonomi, M. Marengo, A. Marti, M. Miriani, E. Ragg, M.A. Pagani
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat
2015 M. Zanoletti, P. Abbasi Parizad, M. Marengo, V. Lavelli, A. Carpen, F. Bonomi, S. Iametti, M.A. Pagani
A novel approach to define inter-protein relationships in semolina and in pasta
2003 F. Bonomi, S. Iametti, M. Mariotti, M.A. Pagani, M.G. D'Egidio
A preliminary study of applying FT-NIR spectroscopy to predict semolina and pasta quality
2006 M.A. Pagani, N. Sinelli, M. Mariotti, M. Riva, M.G. D'Egidio
About puffed cereals and their use in breadmaking
2006 M. Mariotti, M. Lucisano, M.A. Pagani, L. Fongaro
Adaptation of the Mixolab for durum wheat testing
2013 M.G. D’Egidio, S. Moscaritolo, A. Marti, M.A. Pagani
Addressing the role of structural features of proteins in cereal processing
2015 M. Marengo, S. Iametti, F. Bonomi, A. Marti, A. Barbiroli, E.M. Ragg, M. Zanoletti, M.A. Pagani
Advances of using pulse flours in cereal-based products
2018 A. Marti, A. Bresciani, M.A. Pagani
Alcune caratteristiche delle micelle caseiniche in latti individuali con bassa proporzione di alfa s1-caseina
1995 G. Sala, I. De Noni, M.A. Pagani, P. Mariani, A. Rando
Alla scoperta dei carboidrati : parte I
2006 M. Mariotti, M.A. Pagani, M. Lucisano
Alla scoperta dei carboidrati : parte I
2006 M. Mariotti, M.A. Pagani, M. Lucisano
An automated approach for the quality evaluation of bread wheat
2010 G. Foca, R. Caramanico, N. Sinelli, M. Mariotti, M. Lucisano, M.A. Pagani, A. Ulrici
An automated classification model based on NIR spectra to predict the technological quality of common wheat
2010 M. Mariotti, N. Sinelli, M. Lucisano, G. Foca, R. Caramanico, M.A. Pagani, A. Ulrici
Application of FT-NIR Spectroscopy to Evaluate the Optimal Cooking Time of Rice.
2007 N. Sinelli, G. Bottega, M. Mariotti, M. Lucisano, M.A. Pagani
Applicazione della spettroscopia NIR allo studio on-line della lievitazione di impasti
2007 N. Sinelli, M. Riva, M.A. Pagani
Assessing the rheological properties of durum wheat semolina : A review
2021 C. Cecchini, A. Bresciani, P. Menesatti, M.A. Pagani, A. Marti
Assessing the structural features of proteins in gluten-free dough by an integration of solid state spectroscopies and proteomics
2007 F. Bonomi, S. Iametti, M.A. Pagani, E. Ragg, P. Ferranti
Baking performances of sprouted wheat flour
2016 A. Nicolodi, G. Cardone, M.A. Pagani, A. Marti
Biochemical and technological evaluations of partially-waxy Italian bread wheat (Triticum aestivum) genotypes
2003 C. Boggini, S. Empilli, M. Corbellini, M. Lucisano, M.A. Pagani
Boundaries and perspectives from a multi-model study on rice grain quality in Northern Italy
2018 G. Cappelli, R. Confalonieri, M. Romani, S. Feccia, M.A. Pagani, C. Cappa, S. Bocchi, S. Bregaglio