DE GENNARO, GIUDITTA
DE GENNARO, GIUDITTA
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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.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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. |