CAPPA, CAROLA
CAPPA, CAROLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Innovative monitoring of medicinal mushroom growth on food by-product substrates in solid-state fermentation
2026 G. Bearzi, S. Grassi, C. Cappa, M. Rollini, C. Alamprese
Processing strategies to enhance the functionality of a legume by-product and its application in vegan muffins
2025 M. Sala, C. Cappa
Riso Violet: approccio tecnologico per un compromesso fra rapidità di cottura e qualità nutrizionale = Violet Rice: a technological approach to balancing cooking time and nutritional quality
2025 M. Sala, C. Bani, P. Restani, C. Di Lorenzo, C. Cappa
Physicochemical properties of chickpeas cooking water (Aquafaba): Effects of hydrothermal process conditions and clarification
2025 M. Sala, A. Barbiroli, G. Borgonovo, M. Rollini, C. Cappa
Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges
2025 V. Imeneo, F. Tokatli, B. Ozen, C. Cappa, I. Aguiló-Aguayo, C. Alamprese
Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment
2025 C. Cappa, B. Ozen, F. Tokatli, V. Imeneo, I. Aguiló-Aguayo, Y. Sahan, S.O. Togay, O. Shelef, L. Basheer, C. Alamprese
Valorisation of Agri-Food Wastes for Pleurotus Ostreatus Growth
2024 G. Bearzi, M. Rollini, C. Cappa, S. Grassi, C. Alamprese
Termotrattamenti di farine di legumi destinate alla produzione di pasta
2024 V. Imeneo, A. Barbiroli, C. Cappa, C. Alamprese
Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking
2024 C. Bani, C. Cappa, P. Restani, M. Sala, F. Colombo, F. Mercogliano, C. Di Lorenzo
Chickpea cooking water: a by-product for sustainable tailored food applications
2024 M. Sala, A.G. Barbiroli, C. Cappa
Caratterizzazione del colore profilo fenolico e attività antiossidante di varietà di riso pigmentato italiano sottoposto a diversi trattamenti tecnologici
2024 C. Bani, C.M. DI LORENZO, C. Cappa, F. Colombo, F. Mercogliano, P. Restani
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta
2024 M. Bouziane, C. Cappa, A. Bouasla, A. Moles, A.B. Terno, C. D'Arrigo, A. Brandolini, A. Hidalgo
Design and optimization of gluten-free fresh pasta made of red lentil flour heat-treated by turbo-cooking and extrusion-cooking
2023 V. Imeneo, C. Cappa, C. Alamprese
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments
2023 C. Bani, F. Colombo, C. Cappa, F. Mercogliano, P.A. Restani, C.M. DI LORENZO
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
2023 I. Hernandez-Lopez, C. Alamprese, C. Cappa, V. Prieto-Santiago, M. Abadias, I. Aguilo-Aguayo
Techno-functionality of different legume flours intended for gluten-free applications
2023 V. Imeneo, C. Cappa, C. Alamprese
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick
2023 C. Cappa, G. Castorina, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, G. Consonni, D. Erba, M. Rollini
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product
2023 D. Tufaro, C. Cappa
White bean and hazelnuts flours: Application in gluten-free bread
2023 A. Tuna, C. Cappa, F. Tokatli, C. Alamprese
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix
2023 C. Cappa, D. Erba, G. Castorina, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, G. Consonni, M. Rollini