DE GENNARO, GIUDITTA

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Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties

2024-01-01 de Gennaro, Giuditta; Difonzo, Graziana; Quiles, Amparo; Hernando, Isabel; Caponio, Francesco

Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta

2022-01-01 Difonzo, Graziana; DE GENNARO, Giuditta; Caponio, GIUSY RITA; Vacca, Mirco; Dal Poggetto, Giovanni; Allegretta, Ignazio; Immirzi, Barbara; Pasqualone, Antonella

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

2022-01-01 Caponio, G. R.; Difonzo, Graziana; DE GENNARO, Giuditta; Calasso, Maria; DE ANGELIS, Maria; Pasqualone, Antonella

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

2022-01-01 de Gennaro, G.; Difonzo, G.; Summo, C.; Pasqualone, A.; Caponio, F.

Potential use of plant-based by-products and waste to improve the quality of gluten-free foods

2022-01-01 Difonzo, G.; de Gennaro, G.; Pasqualone, A.; Caponio, F.

Vegetable agri-food by-products: a source of functional ingredients for the production of high added value foods.

2023-01-01 DE GENNARO, Giuditta

Titolo	Data di pubblicazione	Autore(i)
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties	1-gen-2024	de Gennaro, Giuditta; Difonzo, Graziana; Quiles, Amparo; Hernando, Isabel; Caponio, Francesco
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta	1-gen-2022	Difonzo, Graziana; DE GENNARO, Giuditta; Caponio, GIUSY RITA; Vacca, Mirco; Dal Poggetto, Giovanni; Allegretta, Ignazio; Immirzi, Barbara; Pasqualone, Antonella
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?	1-gen-2022	Caponio, G. R.; Difonzo, Graziana; DE GENNARO, Giuditta; Calasso, Maria; DE ANGELIS, Maria; Pasqualone, Antonella
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks	1-gen-2022	de Gennaro, G.; Difonzo, G.; Summo, C.; Pasqualone, A.; Caponio, F.
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods	1-gen-2022	Difonzo, G.; de Gennaro, G.; Pasqualone, A.; Caponio, F.
Vegetable agri-food by-products: a source of functional ingredients for the production of high added value foods.	1-gen-2023	DE GENNARO, Giuditta