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VURRO, FRANCESCA

VURRO, FRANCESCA  

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Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 1-gen-2023 Squeo, Giacomo; Latrofa, Vittoria; Vurro, Francesca; De Angelis, Davide; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
Effect of durum wheat oil on the chemical features of the Italian Focaccia 1-gen-2023 Vurro, Francesca
Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits 1-gen-2022 Vurro, Francesca; Greco Miani, Marcello; Summo, Carmine; Caponio, Francesco; Pasqualone, Antonella
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 1-gen-2023 Pasqualone, Antonella; DE ANGELIS, Davide; Vurro, Francesca; Santamaria, Maria; Garzon, Raquel; Rosell, Cristina M.; Summo, Carmine
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 1-gen-2024 Vurro, Francesca; DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella
Exploring the Nutritional Potential of Peas: Fortification, Fermentation, and Bioactive Characterization for Future Food Applications 1-gen-2024 Vurro, Francesca; Summo, Carmine; Pavan, Stefano; Pasqualone, Antonella
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 1-gen-2024 Vurro, Francesca; DE ANGELIS, Davide; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
Flat breads: past, present and future 1-gen-2023 Vurro, Francesca
Impiego di farine di legumi nella produzione di basi pizza gluten-free 1-gen-2022 Pasqualone, Antonella; Costantini, Michela; DE ANGELIS, Davide; Vurro, Francesca; Silletti, Roccangelo; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine
Investigating the suitability of lupin flour and lupin type iv sourdough substitution in bakery products 1-gen-2024 Nigro, Gianfilippo; Gasparre, Nicola; Vurro, Francesca; Pasqualone, Antonella; Rosell, Cristina M.
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 1-gen-2023 Pasqualone, A.; DE ANGELIS, D.; Vurro, Francesca; Santamaria, Maria; Garzon, R.; Rosell, C.; Summo, C.
Pani piatti nel mediterraneo: tradizione e futuro 1-gen-2024 Vurro, Francesca; DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 1-gen-2023 Pasqualone, A.; Vurro, F.; Wolgamuth, E.; Yusuf, S.; Squeo, G.; De Angelis, D.; Summo, C.
The flat breads of the Mediterranean area: valorisation and innovation 1-gen-2022 Vurro, Francesca
The Large and Diverse Family of Mediterranean Flat Breads: A Database 1-gen-2022 Pasqualone, Antonella; Vurro, Francesca; Summo, Carmine; Abd-El-Khalek, Mokhtar H.; Al-Dmoor, Haneen H.; Grgic, Tomislava; Ruiz, Maria; Magro, Christopher; Deligeorgakis, Christodoulos; Helou, Cynthia; Le-Bail, Patricia
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 1-gen-2022 Vurro, F.; Summo, C.; Squeo, G.; Caponio, F.; Pasqualone, A.
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 1-gen-2023 Vurro, Francesca; Summo, Carmine; Squeo, Giacomo; Caponio, Francesco; Pasqualone, Antonella
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 1-gen-2024 Mefleh, Marina; Vurro, Francesca; Summo, Carmine; Pasqualone, Antonella