5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

gan Giovanelli, Gabriella, Cappa, Carola
Cyhoeddwyd yn Foods (2021)

Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

gan Buratti, Susanna, Cappa, Carola, Benedetti, Simona, Giovanelli, Gabriella
Cyhoeddwyd yn Foods (2020)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

gan Musatti, Alida, Cappa, Carola, Mapelli, Chiara, Alamprese, Cristina, Rollini, Manuela
Cyhoeddwyd yn Foods (2020)

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

gan Cappa, Carola, Lucisano, Mara, Raineri, Andrea, Fongaro, Lorenzo, Foschino, Roberto, Mariotti, Manuela
Cyhoeddwyd yn Foods (2016)

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

gan Cappa, Carola, Laureati, Monica, Casiraghi, Maria Cristina, Erba, Daniela, Vezzani, Maurizio, Lucisano, Mara, Alamprese, Cristina
Cyhoeddwyd yn Foods (2021)