VURRO, FRANCESCA
VURRO, FRANCESCA
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread
2025-01-01 Vurro, Francesca; Anelli, Pamela; Zocchi, Dauro Mattia; De Bellis, Palmira; Pieroni, Andrea; Pasqualone, Antonella
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)
2025-01-01 Vurro, Francesca; De Angelis, Davide; Squeo, Giacomo; Pavan, Stefano; Pasqualone, Antonella; Summo, Carmine
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
2023-01-01 Squeo, Giacomo; Latrofa, Vittoria; Vurro, Francesca; De Angelis, Davide; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
Development of cereal-based food products enriched with acorn flour
2026-01-01 Ailoaiei, Alexandra-Mihaela; Vurro, Francesca; Squeo, Giacomo; Pasqualone, Antonella
Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative
2025-01-01 Vurro, Francesca; Ailoaiei, Alexandra-Mihaela; De Angelis, Davide; Squeo, Giacomo; Pasqualone, Antonella
Effect of durum wheat oil on the chemical features of the Italian Focaccia
2023-01-01 Vurro, Francesca
Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits
2022-01-01 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
2023-01-01 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
2024-01-01 Vurro, Francesca; DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella
Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma
2024-01-01 Vurro, Francesca; Santamaria, Maria; Summo, Carmine; Pasqualone, Antonella; Rosell, Cristina M.
Exploring the Nutritional Potential of Peas: Fortification, Fermentation, and Bioactive Characterization for Future Food Applications
2024-01-01 Vurro, Francesca; Summo, Carmine; Pavan, Stefano; Pasqualone, Antonella
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
2024-01-01 Vurro, Francesca; DE ANGELIS, Davide; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
Flat breads: past, present and future
2023-01-01 Vurro, Francesca
Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
2025-01-01 Doumani, Nour; Al-Dmoor, Haneen Hanee; Helou, Cynthia; Novotni, Dubravka; Papageorgiou, Maria; Pasqualone, Antonella; Rosell, Cristina; Valdramidis, Vasilis; Vurro, Francesca; Le-Bail, Alain; Le-Bail, Patricia
From Famine Food to a Functional Option
2025-01-01 Vurro, Francesca; Ailoaiei, Alexandra-Mihaela; De Angelis, Davide; Squeo, Giacomo; Caponio, Giusy Rita; Summo, Carmine; Pasqualone, Antonella
Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping
2025-01-01 Marcotuli, I.; Vurro, F.; Mores, A.; Pasqualone, A.; Colasuonno, P.; Cabas-Luhmann, P.; Schwember, A. R.; Gadaleta, A.
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources
2025-01-01 Ailoaiei, Alexandra-Mihaela; Vurro, Francesca; Natrella, Giuseppe; Squeo, Giacomo; Pasqualone, Antonella
Impiego di farine di legumi nella produzione di basi pizza gluten-free
2022-01-01 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
2024-01-01 Nigro, Gianfilippo; Gasparre, Nicola; Vurro, Francesca; Pasqualone, Antonella; Rosell, Cristina M.
LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE
2025-01-01 Vurro, Francesca; Ailoaiei, Alexandra-Mihaela; De Angelis, Davide; Squeo, Giacomo; Caponio, Giusy Rita; Pasqualone, Antonella; Summo, Carmine
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread | 1-gen-2025 | Vurro, Francesca; Anelli, Pamela; Zocchi, Dauro Mattia; De Bellis, Palmira; Pieroni, Andrea; Pasqualone, Antonella | |
| Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.) | 1-gen-2025 | Vurro, Francesca; De Angelis, Davide; Squeo, Giacomo; Pavan, Stefano; Pasqualone, Antonella; Summo, Carmine | |
| 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 | |
| Development of cereal-based food products enriched with acorn flour | 1-gen-2026 | Ailoaiei, Alexandra-Mihaela; Vurro, Francesca; Squeo, Giacomo; Pasqualone, Antonella | |
| Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative | 1-gen-2025 | Vurro, Francesca; Ailoaiei, Alexandra-Mihaela; De Angelis, Davide; Squeo, Giacomo; 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 functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma | 1-gen-2024 | Vurro, Francesca; Santamaria, Maria; Summo, Carmine; Pasqualone, Antonella; Rosell, Cristina M. | |
| 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 | |
| Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance | 1-gen-2025 | Doumani, Nour; Al-Dmoor, Haneen Hanee; Helou, Cynthia; Novotni, Dubravka; Papageorgiou, Maria; Pasqualone, Antonella; Rosell, Cristina; Valdramidis, Vasilis; Vurro, Francesca; Le-Bail, Alain; Le-Bail, Patricia | |
| From Famine Food to a Functional Option | 1-gen-2025 | Vurro, Francesca; Ailoaiei, Alexandra-Mihaela; De Angelis, Davide; Squeo, Giacomo; Caponio, Giusy Rita; Summo, Carmine; Pasqualone, Antonella | |
| Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping | 1-gen-2025 | Marcotuli, I.; Vurro, F.; Mores, A.; Pasqualone, A.; Colasuonno, P.; Cabas-Luhmann, P.; Schwember, A. R.; Gadaleta, A. | |
| Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources | 1-gen-2025 | Ailoaiei, Alexandra-Mihaela; Vurro, Francesca; Natrella, Giuseppe; Squeo, Giacomo; Pasqualone, Antonella | |
| 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. | |
| LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE | 1-gen-2025 | Vurro, Francesca; Ailoaiei, Alexandra-Mihaela; De Angelis, Davide; Squeo, Giacomo; Caponio, Giusy Rita; Pasqualone, Antonella; Summo, Carmine |