CAPPA, CAROLA

CAPPA, CAROLA  

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

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Titolo Data di pubblicazione Autori Tipo File Abstract
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 1-gen-2021 Giovanelli G.Cappa C. Article (author) -
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life 1-giu-2017 C. MalegoriS. BurattiS. BenedettiS. RattiC. CappaM. Lucisano + Conference Object -
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life 1-gen-2020 S. BurattiS. BenedettiS. RattiC. CappaM. Lucisano + Article (author) -
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices 1-gen-2020 Cappa, Carola + Article (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) -
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study 1-gen-2017 C. CappaC. Alamprese Article (author) -
Brewers’ spent grain exploitation in the production of fibre enriched fresh egg pasta 1-nov-2015 C. AlampreseC. Cappa Conference Object -
Can high hydrostatic pressures modify the technological properties of gluten-free raw materials? 1-set-2013 C. CappaM. LucisanoM. Mariotti + Conference Object -
Can irrigation conditions influence characteristics and cooking behaviour of rice? 1-gen-2014 M. LucisanoL. AzziniV. BonoC. CappaM. MariottiA. MartiM.A. Pagani + Conference Object -
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour 1-gen-2012 M. LucisanoC. CappaL. FongaroM. Mariotti Article (author) -
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products 1-gen-2011 M. MariottiS. IamettiC. CappaM. Lucisano + Article (author) -
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 1-giu-2023 Francesca ColomboCarola CappaCorinne BaniMarco MagniSimone BiellaPatrizia RestaniChiara Di Lorenzo Article (author) -
Characterization of common wheat flours through glutopeal analysis and kieffer test 1-lug-2015 C. CappaL. AzziniM. MariottiA. MartiM. LucisanoM.A. Pagani + Conference Object -
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product 1-mar-2023 Tufaro D.Cappa C. Article (author) -
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 1-gen-2017 M. MariottiC. CappaC. PicozziFONGARO, LORENZOM. Lucisano + Article (author) -
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology 1-ott-2017 C. CappaM. Lucisano + Article (author) -
Development of a Type I gluten-free sourdough 1-gen-2016 C. PicozziM. MariottiC. CappaI. VigentiniR. FoschinoM. Lucisano + Article (author) -
Edible dry bean powder chemical composition in relation to solvent retention capacities and pasting properties 10-ott-2017 Carola Cappa + Conference Object -
Effect of chemical acidification on gluten free bread characteristics 23-ott-2015 C. CappaM. MariottiC. PicozziM. Lucisano + Conference Object -
Effect of extrusion conditions on the physical and chemical properties of bean powders 1-gen-2020 Carola CappaCristina Alamprese + Article (author) -