Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread

door Sanna, Manuela, Fois, Simonetta, Falchi, Giovanni, Campus, Marco, Roggio, Tonina, Catzeddu, Pasquale
Gepubliceerd in Food Sci Biotechnol (2018)

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

door Fois, Simonetta, Campus, Marco, Piu, Piero Pasqualino, Siliani, Silvia, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
Gepubliceerd in Foods (2019)

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

door Piga, Antonio, Conte, Paola, Fois, Simonetta, Catzeddu, Pasquale, Del Caro, Alessandra, Sanguinetti, Anna Maria, Fadda, Costantino
Gepubliceerd in Foods (2021)

Activation of Silent gal Genes in the lac-gal Regulon of Streptococcus thermophilus

door Vaughan, Elaine E., van den Bogaard, Patrick T. C., Catzeddu, Pasquale, Kuipers, Oscar P., de Vos, Willem M.
Gepubliceerd in 2001