CAPPA, CAROLA
CAPPA, CAROLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices
2021 G. Giovanelli, C. Cappa
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life
2017 C. Malegori, S. Buratti, S. Benedetti, S. Ratti, O. P., C. Cappa, D.N. A., M. Lucisano
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
2020 C. Malegori, S. Buratti, S. Benedetti, P. Oliveri, S. Ratti, C. Cappa, M. Lucisano
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices
2020 C. Cappa, J.D. Kelly, P.K.W. Ng
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
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study
2017 C. Cappa, C. Alamprese
Brewers’ spent grain exploitation in the production of fibre enriched fresh egg pasta
2015 C. Alamprese, C. Cappa
Can high hydrostatic pressures modify the technological properties of gluten-free raw materials?
2013 C. Cappa, M. Lucisano, G.V. Barbosa Canovas, M. Mariotti
Can irrigation conditions influence characteristics and cooking behaviour of rice?
2014 M. Lucisano, L. Azzini, V. Bono, C. Cappa, S. Feccia, M. Mariotti, A. Marti, M.A. Pagani, M. Romani
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour
2012 M. Lucisano, C. Cappa, L. Fongaro, M. Mariotti
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products
2011 M. Mariotti, S. Iametti, C. Cappa, P. Rasmussen, M. Lucisano
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments
2023 F. Colombo, C. Cappa, C. Bani, M. Magni, S. Biella, P.A. Restani, C.M. DI LORENZO
Characterization of common wheat flours through glutopeal analysis and kieffer test
2015 C. Cappa, L. Azzini, M. Bellotti, V. Bono, A. Brunazzi, M. Mariotti, A. Marti, M. Lucisano, M.A. Pagani
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product
2023 D. Tufaro, C. Cappa
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking
2017 M. Mariotti, C. Cappa, C. Picozzi, B. Tedesco, L. Fongaro, M. Lucisano
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology
2017 C. Cappa, R. Franchi, V. Bogo, M. Lucisano
Development of a Type I gluten-free sourdough
2016 C. Picozzi, M. Mariotti, C. Cappa, B. Tedesco, I. Vigentini, R. Foschino, M. Lucisano
Edible dry bean powder chemical composition in relation to solvent retention capacities and pasting properties
2017 C. Cappa, T. Rose, A. Palmiter, J.D. Kelly, P.K.W. Ng
Effect of chemical acidification on gluten free bread characteristics
2015 C. Cappa, A. Carbonara, M. Mariotti, C. Picozzi, M. Lucisano
Effect of extrusion conditions on the physical and chemical properties of bean powders
2020 C. Cappa, L. Masseroni, P. Ng, C. Alamprese