ZANOLETTI, MIRIAM
ZANOLETTI, MIRIAM
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Physical, chemical and pasting features of maize Italian inbred lines
2020 M. Alfieri, A. Bresciani, M. Zanoletti, M.A. Pagani, A. Marti, R. Redaelli
Enriching gluten-free rice pasta with soybean and sweet potato flours
2018 M. Marengo, I. Amoah, A. Carpen, S. Benedetti, M. Zanoletti, S. Buratti, H.E. Lutterodt, P.N.T. Johnson, J. Manful, A. Marti, F. Bonomi, S. Iametti
Reologia da farinha de pescado (Rachycentron canadum)
2018 G. Arcanjo Fagundes, M.A. Pagani, M. Marengo, M. Zanoletti, M. Salas-Mellado
Bioaccessibility and bioavailability of phenolic compounds in bread: A review
2017 D. Angelino, M. Cossu, A. Marti, M. Zanoletti, L. Chiavaroli, F. Brighenti, D. Del Rio, D. Martini
Modificazioni indotte da trattamenti (bio-)tecnologici su tritello di grano saraceno e loro influenza in panificazione
2017 M. Zanoletti, A. Marti, M.A. Pagani, S. Renzetti
EFFECT OF (BIO-)TECHNOLOGICAL APPROACHES ON BRAN TO IMPROVE THE QUALITY OF CEREAL PRODUCTS
2017 M. Zanoletti
Molecular and material science approaches in bread-making: insights in the impact of bran and opportunities for enzymatic functionalization
2017 S. Renzetti, M. Zanoletti, A. Marti, M. Marengo, S. Iametti, M.A. Pagani
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production
2017 M. Zanoletti, P. Abbasi-Parizad, V. Lavelli, C. Cecchini, P. Menesatti, A. Marti, M.A. Pagani
Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches
2017 M. Zanoletti, A. Marti, M. Marengo, S. Iametti, M..A. Pagani, S. Renzetti
Phenolics from pigmented grains have remarkable immunomodulating properties
2016 P. Abbasi Parizad, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, M.A. Pagani, M. Zanoletti, F. Bonomi
Effect of (bio-)technological approaches on bran to improve the quality of cereal products
2016 M. Zanoletti
Including buckwheat bran in wheat dough and bread: what happens?
2016 M. Zanoletti, M.A. Pagani, S. Renzetti
Soybean-enriched snacks based on African rice
2016 M. Marengo, H.F. Akoto, M. Zanoletti, A. Carpen, S. Buratti, S. Benedetti, A. Barbiroli, P.N.T. Johnson, E.O. Sakyi-Dawson, F.K. Saalia, F. Bonomi, M.A. Pagani, J. Manful, S. Iametti
Effect of buckwheat bran enrichment on wheat dough and bread properties
2016 M. Zanoletti, M.A. Pagani, S. Renzetti
Production and characterization of enriched pasta based on African rice
2016 M. Marengo, I. Amoah, M. Zanoletti, A. Carpen, S. Benedetti, S. Buratti, H. Lutterodt, P.N. Johnson, J. Manful, M.A. Pagani, S. Iametti, A. Marti
Pigmented grains as a source of immunomodulating bioactives
2016 P. Abbasi Parizad, J. Capraro, A. Scarafoni, V. Lavelli, M. Zanoletti, M. Marengo
Biotechnological strategies to improve the quality of enriched cereal foods
2015 M. Zanoletti
Characterization of new milling fractions and use of biocomponents-enriched fractions in pasta production
2015 M. Zanoletti, M. Marengo, S. Iametti, F. Bonomi, M.A. Pagani
Screening of maize germplasm for nutritional and technological parameters
2015 R. Redaelli, M. Alfieri, G. Mazzinelli, S. Nozza, M. Zanoletti, D. Fessas, M. Signorelli, M.A. Pagani
Using germinated grains as a breadmaking ingredient
2015 M. Marengo, M. Zanoletti, A. Marti, S. Benedetti, S. Buratti, A.G. Barbiroli, L. Quaglia, S. Iametti, M.A. Pagani