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
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta 2024 Cappa, CarolaMoles, AgostinaHidalgo, Alyssa + Article (author) -
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 2023 Corinne BaniFrancesca ColomboCarola CappaFrancesca MercoglianoPatrizia RestaniChiara Di Lorenzo Book Part (author) -
Design and optimization of gluten-free fresh pasta made of red lentil flour heat-treated by turbo-cooking and extrusion-cooking 2023 V. ImeneoC. CappaC. Alamprese Conference Object -
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix 2023 Cappa C.Erba D.Castorina G.Negrini N.Criscuoli F.Casiraghi M. C.Marti A.Consonni G.Rollini M Conference Object -
White bean and hazelnuts flours: Application in gluten-free bread 2023 Cappa C.Alamprese C. + Article (author) -
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength 2023 Alamprese C.Cappa C. + Article (author) -
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms 2023 G. CastorinaC. CappaN. NegriniF. CriscuoliM. C. CasiraghiA. MartiM. RolliniG. ConsonniD. Erba Article (author) -
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product 2023 Tufaro D.Cappa C. Article (author) -
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 2023 Francesca ColomboCarola CappaCorinne BaniMarco MagniSimone BiellaPatrizia RestaniChiara Di Lorenzo Article (author) -
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP) 2022 M. RolliniC. CappaD. ErbaM. C. CasiraghiG. ConsonniG. CastorinaA. MartiD. CavicchioliN. Negrini Conference Object -
Turbo-Treatment of Rice Flour to Improve Technological Functionality 2022 Carola CappaMara LucisanoCristina Alamprese + Article (author) -
Novel biotechnological approaches to grow Medicinal Mushrooms (MMs) on maize residues 2022 Manuela RolliniCarola CappaDaniela ErbaMaria Cristina CasiraghiGabriella ConsonniNoemi NegriniGiulia Castorina Conference Object -
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread 2022 Casiraghi M. C.Lucisano M.Cappa C. + Article (author) -
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size 2022 Tufaro D.Bassoli A.Cappa C. Article (author) -
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 2021 Giovanelli G.Cappa C. Article (author) -
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 2021 Carola CappaMonica LaureatiMaria Cristina CasiraghiDaniela ErbaMara LucisanoCristina Alamprese + Article (author) -
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices 2020 Cappa, Carola + Article (author) -
Effect of extrusion conditions on the physical and chemical properties of bean powders 2020 Carola CappaCristina Alamprese + Article (author) -
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose 2020 A. MusattiC. CappaC. MapelliC. AlampreseM. Rollini Article (author) -
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 2020 Buratti, SusannaCappa, CarolaBenedetti, SimonaGiovanelli, Gabriella Article (author) -