ZANOLETTI, MIRIAM
ZANOLETTI, MIRIAM
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
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
Biotechnological actions to improve the quality of enriched cereal foods
2014 M. Zanoletti
Biotechnological strategies to improve the quality of enriched cereal foods
2015 M. Zanoletti
Characterization of ancient wheat varieties and evaluation of their bread-making performances
2015 M. Bassignana, D. Arlian, A. Marti, F. Morandin, M. Zanoletti, M.A. Pagani
Characterization of ancient wheat varieties and evaluation of their bread-making performances
2015 M. Bassignana, D. Arlian, A. Marti, F. Morandin, M. Zanoletti, M.A. Pagani
Characterization of bread enriched with sprouted grains
2015 M.A. Pagani, S. Benedetti, A. Carpen, F. Bonomi, S. Iametti, M. Marengo, A. Marti, L. Quaglia, M. Zanoletti
Characterization of bread samples enriched with fish flour (Cobia, Rachycentrum canadum)
2014 G.A. Fagundes, M. Salas Mellado, L. Azzini, M. Marengo, M. Zanoletti, S. Iametti, M.A. Pagani
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
Debranning as a tool for developing innovative milling fractions: application to purple common wheat
2015 M. Zanoletti, M. Marengo, S. Iametti, F. Bonomi, 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
Effect of (bio-)technological approaches on bran to improve the quality of cereal products
2016 M. Zanoletti
EFFECT OF (BIO-)TECHNOLOGICAL APPROACHES ON BRAN TO IMPROVE THE QUALITY OF CEREAL PRODUCTS
2017 M. Zanoletti
Effect of buckwheat bran enrichment on wheat dough and bread properties
2016 M. Zanoletti, M.A. Pagani, S. Renzetti
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
Evoluzione della qualità di carne bovina a fette confezionata in atmosfera protettiva in combinazione con assorbitori di ossigeno
2013 E. Uboldi, A. Adobati, M. Zanoletti, L. Piergiovanni, S. Limbo
Immunomodulating properties of selected bioactives from pigmented grains
2015 P. Abbasi Parizad, J. Capraro, M. Marengo, S. Iametti, A. Scarafoni, V. Lavelli, A. Pagani, M. Zanoletti, F. Bonomi
Including buckwheat bran in wheat dough and bread: what happens?
2016 M. Zanoletti, M.A. Pagani, S. Renzetti
Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation
2015 E. Uboldi, M. Zanoletti, L. Franzetti, S. Limbo