VURRO, FRANCESCA
VURRO, FRANCESCA
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
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 Nutritional Potential of Peas: Fortification, Fermentation, and Bioactive Characterization for Future Food Applications
2024-01-01 Vurro, Francesca; Summo, Carmine; Pavan, Stefano; Pasqualone, Antonella
Flat breads: past, present and future
2023-01-01 Vurro, Francesca
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.
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours
2023-01-01 Pasqualone, A.; DE ANGELIS, D.; Vurro, Francesca; Santamaria, Maria; Garzon, R.; Rosell, C.; Summo, C.
Pani piatti nel mediterraneo: tradizione e futuro
2024-01-01 Vurro, Francesca; DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
2023-01-01 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
2022-01-01 Vurro, Francesca
The Large and Diverse Family of Mediterranean Flat Breads: A Database
2022-01-01 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
2022-01-01 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
2023-01-01 Vurro, Francesca; Summo, Carmine; Squeo, Giacomo; Caponio, Francesco; Pasqualone, Antonella
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| 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 |