CARDONE, GAETANO

CARDONE, GAETANO  

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

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Titolo Data di pubblicazione Autori Tipo File Abstract
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization 2023 D. EmideC. MagniF. SaittaG. CardoneD. FessasS. IamettiA. MartiA. Barbiroli + Article (author) -
Influence of amylose/amylopectin ratio on wheat dough properties 2022 F. SaittaD. EmideC. MagniG. CardoneA. MartiS. IamettiD. FessasA. Barbiroli + Conference Object -
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations 2022 Andrea BrescianiGaetano CardoneCostanza JuckerSara SavoldelliAlessandra Marti Article (author) -
Sprouting under the spotlight 2022 A. MartiG. Cardone + Conference Object -
Sfarinati di grillo (Acheta domesticus L.) per la produzione di pasta fresca 2022 A. BrescianiG. CardoneC. JuckerS. SavoldelliA. Marti Conference Object -
Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance 2021 G. CardoneA. Marti + Article (author) -
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) -
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures 2021 Korcari D.Laureati M.Marti A.Cardone G.Rabitti N. S.Ricci G.Fortina M. G. + Article (author) -
SPROUTING AS A BIOTECHNOLOGICAL PROCESS TO IMPROVE THE FUNCTIONAL PROPERTIES OF CEREAL-BASED PRODUCTS 2021 CARDONE, GAETANO Doctoral Thesis -
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) -
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat 2020 Cardone, GaetanoD'Incecco, PaoloCasiraghi, Maria CristinaMarti, Alessandra Article (author) -
Sprouting as a pre-processing for producing quinoa-enriched bread 2020 Suárez-Estrella, DiegoCardone, GaetanoBuratti, SusannaPagani, Maria AmbroginaMarti, Alessandra Article (author) -
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.) 2020 Cardone G.D'Incecco P.Pagani M. A.Marti A. Article (author) -
Bread-making performance of durum wheat as affected by sprouting 2020 Cardone, GaetanoGrassi, SilviaMarti, Alessandra + Article (author) -
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? 2020 M. A. PaganiG. CardoneM. C. CasiraghiD. ErbaA. Marti + Article (author) -
Sprouted Cereal Grains and Products 2020 Marti, AlessandraCardone, GaetanoPagani, Maria Ambrogina Book Part (author) -
Insights on wheat quality evaluation along the value chain 2019 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 -
Comparison of stone-milled and recombined whole-grain flours for their rheological properties and bioactive compound content 2019 G. CardoneM. A. Pagani + Conference Object -