MEFLEH, Marina
MEFLEH, Marina
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
2022-01-01 Mefleh, Marina; Faccia, Michele; Natrella, Giuseppe; De Angelis, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Effect of ultrafiltration on the cheesemaking properties of donkey milk
2024-01-01 Natrella, Giuseppe; Maggiolino, Aristide; De Palo, Pasquale; Mefleh, Marina; Faccia, Michele
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis
2024-01-01 Mefleh, Marina; Omri, Ghofrane; Limongelli, Rosangela; Minervini, Fabio; Santamaria, Monica; Faccia, Michele
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings
2023-01-01 Mefleh, Marina; Summo, Carmine; Faccia, Michele; Caponio, Francesco; Pasqualone, Antonella
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review
2022-01-01 Mefleh, M.; Pasqualone, A.; Caponio, F.; Faccia, M.
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market
2022-01-01 Gasparre, Nicola; Pasqualone, Antonella; Mefleh, Marina; Boukid, Fatma
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel
2022-01-01 Mefleh, Marina; Pasqualone, Antonella; Caponio, Francesco; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine; Faccia, Michele
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters | 1-gen-2022 | Mefleh, Marina; Faccia, Michele; Natrella, Giuseppe; De Angelis, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| Effect of ultrafiltration on the cheesemaking properties of donkey milk | 1-gen-2024 | Natrella, Giuseppe; Maggiolino, Aristide; De Palo, Pasquale; Mefleh, Marina; Faccia, Michele | |
| Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis | 1-gen-2024 | Mefleh, Marina; Omri, Ghofrane; Limongelli, Rosangela; Minervini, Fabio; Santamaria, Monica; Faccia, Michele | |
| Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings | 1-gen-2023 | Mefleh, Marina; Summo, Carmine; Faccia, Michele; Caponio, Francesco; Pasqualone, Antonella | |
| Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review | 1-gen-2022 | Mefleh, M.; Pasqualone, A.; Caponio, F.; Faccia, M. | |
| Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market | 1-gen-2022 | Gasparre, Nicola; Pasqualone, Antonella; Mefleh, Marina; Boukid, Fatma | |
| Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel | 1-gen-2022 | Mefleh, Marina; Pasqualone, Antonella; Caponio, Francesco; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine; Faccia, Michele |