CAPPA, CAROLA

CAPPA, CAROLA  

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

Mostra records
Risultati 1 - 20 di 93 (tempo di esecuzione: 0.004 secondi).
Titolo Data di pubblicazione Autori Tipo File Abstract
Caratterizzazione del colore profilo fenolico e attività antiossidante di varietà di riso pigmentato italiano sottoposto a diversi trattamenti tecnologici 2024 Corinne BaniChiara Di LorenzoCarola CappaFrancesca ColomboFrancesca MercoglianoPatrizia Restani Article (author) -
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta 2024 Cappa, CarolaMoles, AgostinaHidalgo, Alyssa + Article (author) -
Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking 2024 Bani, CorinneCappa, CarolaRestani, PatriziaSala, MariannaColombo, FrancescaMercogliano, FrancescaDi Lorenzo, Chiara 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) -
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 -
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 -
Techno-functionality of different legume flours intended for gluten-free applications 2023 Valeria ImeneoCarola CappaCristina Alamprese Conference Object -
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick 2023 C. CappaG. CastorinaN. NegriniF. CriscuoliM. C. CasiraghiA. MartiG. ConsonniD. ErbaM. Rollini Conference Object -
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) -
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) -
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product 2023 Tufaro D.Cappa C. Article (author) -
White bean and hazelnuts flours: Application in gluten-free bread 2023 Cappa C.Alamprese C. + 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 -
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) -
Turbo-Treatment of Rice Flour to Improve Technological Functionality 2022 Carola CappaMara LucisanoCristina Alamprese + 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) -