CAPPA, CAROLA
CAPPA, CAROLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
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
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
White bean and hazelnuts flours: Application in gluten-free bread
2023 A. Tuna, C. Cappa, F. Tokatli, C. Alamprese
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
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms
2023 G. Castorina, C. Cappa, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, M. Rollini, G. Consonni, D. Erba
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product
2023 D. Tufaro, C. Cappa
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
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP)
2022 M. Rollini, C. Cappa, D. Erba, M.C. Casiraghi, G. Consonni, G. Castorina, A. Marti, D. Cavicchioli, N. Negrini
Turbo-Treatment of Rice Flour to Improve Technological Functionality
2022 C. Cappa, R. Invernizzi, M. Lucisano, C. Alamprese
Novel biotechnological approaches to grow Medicinal Mushrooms (MMs) on maize residues
2022 M. Rollini, C. Cappa, D. Erba, M.C. Casiraghi, G. Consonni, N. Negrini, G. Castorina
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
2022 G. Kahraman, S. Harsa, M.C. Casiraghi, M. Lucisano, C. Cappa
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size
2022 D. Tufaro, A. Bassoli, C. Cappa
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices
2021 G. Giovanelli, C. Cappa
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta
2021 C. Cappa, M. Laureati, M.C. Casiraghi, D. Erba, M. Vezzani, M. Lucisano, C. Alamprese
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
Effect of extrusion conditions on the physical and chemical properties of bean powders
2020 C. Cappa, L. Masseroni, P. Ng, C. Alamprese
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
2020 A. Musatti, C. Cappa, C. Mapelli, C. Alamprese, M. Rollini
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
2020 S. Buratti, C. Cappa, S. Benedetti, G. Giovanelli