CARDONE, GAETANO

CARDONE, GAETANO  

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

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Risultati 1 - 20 di 39 (tempo di esecuzione: 0.005 secondi).
Titolo Data di pubblicazione Autori Tipo File Abstract
Baking performances of sprouted wheat flour 2016 G. CardoneM.A. PaganiA. Marti + Conference Object -
Bread-making performance of durum wheat as affected by sprouting 2020 Cardone, GaetanoGrassi, SilviaMarti, Alessandra + Article (author) -
Characterization of ready-to-eat baby foods based on fermented African rice 2016 M. MarengoCARDONE, GAETANOS. IamettiS. BurattiS. BenedettiCASIRAGHI, MARIA CRISTINAA. Marti + Conference Object -
Chemical and nutritional properties of white bread leavened by lactic acid bacteria 2018 M. BottaniA. FerrarettoG. CardoneM. C. CasiraghiG. LombardiI. De NoniS. CattaneoT. Silvetti + Article (author) -
Comparison of stone-milled and recombined whole-grain flours for their rheological properties and bioactive compound content 2019 G. CardoneM. A. Pagani + Conference Object -
Controlled Sprouting of Durum Wheat: Effects on Starch and Protein Characteristics 2018 G. CardoneA. Marti + Conference Object -
Effects of sprouting process on the bread-making performance of durum wheat 2019 Gaetano CardoneSilvia GrassiAlessandra Marti + Conference Object -
Effects of sprouting under controlled conditions on gluten properties 2019 G. CardoneM. A. PaganiA. Marti Conference Object -
Effects of wheat sprouting on starch, gluten, and dough properties 2018 G. CardoneM. A. PaganiA. Marti Conference Object -
Exploitation of bran from sprouted wheat: effect on dough rheology and bread-making performance 2017 G. CardoneM.A. PaganiA. Marti + Conference Object -
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat 2020 Cardone, GaetanoD'Incecco, PaoloCasiraghi, Maria CristinaMarti, Alessandra Article (author) -
Flour from sprouted wheat as a new ingredient in bread-making 2018 A. MartiG. CardoneM..A. PaganiM..C. Casiraghi Article (author) -
Germinated wheat as an alternative to conventional flour improvers in bread-making 2016 A. MartiG. CardoneM. MarengoM.A. Pagani + Book Part (author) -
Il frumento germinato come alternativa al malto per migliorare la qualità panificatoria delle farine = Use of sprouted wheat instead of malt in order to improve flour bread-making performances 2017 G. CardoneM.A. PaganiA. Marti Article (author) -
Il frumento germinato: un nuovo ingrediente per la panificazione 2017 A. MartiG. CardoneM.A. Pagani Conference Object -
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 2021 Cardone G.Marti A. + Article (author) -
Influence of amylose/amylopectin ratio on wheat dough properties 2022 F. SaittaD. EmideC. MagniG. CardoneA. MartiS. IamettiD. FessasA. Barbiroli + Conference Object -
Influence Of Fusariosis In The Biochemical And Rheological Properties Of Different Wheat Cultivars 2017 D. BeliG. Cardone + Article (author) -
Insights on wheat quality evaluation along the value chain 2019 G. CardoneA. Marti Conference Object -
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane 2021 G. CARDONEM. A. PAGANIM. C. CASIRAGHID. ERBAA. MARTI + Article (author) -