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

od Sanna, Manuela, Fois, Simonetta, Falchi, Giovanni, Campus, Marco, Roggio, Tonina, Catzeddu, Pasquale
izdano v Food Sci Biotechnol (2018)

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

od Fois, Simonetta, Campus, Marco, Piu, Piero Pasqualino, Siliani, Silvia, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
izdano v Foods (2019)

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

od Piga, Antonio, Conte, Paola, Fois, Simonetta, Catzeddu, Pasquale, Del Caro, Alessandra, Sanguinetti, Anna Maria, Fadda, Costantino
izdano v Foods (2021)

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

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