Sfoglia per Autore
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability.
2009-01-01 Lamacchia, Carmela; Baiano, Antonietta; Lamparelli, Sara; LA NOTTE, Ennio; DI LUCCIA, Aldo
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta
2009-01-01 DEL NOBILE, MATTEO ALESSANDRO; DI BENEDETTO, N.; Suriano, N.; Conte, Amalia; Lamacchia, Carmela; Corbo, MARIA ROSARIA; Sinigaglia, MILENA GRAZIA RITA
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle
2009-01-01 S., Chillo; N., Suriano; Lamacchia, Carmela; DEL NOBILE, MATTEO ALESSANDRO
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage
2009-01-01 Baiano, Antonietta; Gambacorta, G.; Terracone, Carmela; Previtali, M. A.; Lamacchia, Carmela; LA NOTTE, Ennio
Effects of Additives on the Rheological and Mechanical Properties of non Conventional Fresh Handmade Tagliatelle
2009-01-01 S., Chillo; N., Suriano; Lamacchia, Carmela; DEL NOBILE, MATTEO ALESSANDRO
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability
2009-01-01 Lamacchia, Carmela; Baiano, Antonietta; Lamparelli, Sara; LA NOTTE, Ennio; DI LUCCIA, Aldo
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index
2009-01-01 DI LUCCIA, Aldo; Lamacchia, Carmela; Mamone, G.; Picariello, G.; Trani, A.; Masi, P.; Addeo, F.
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage
2009-01-01 Gambacorta, G; Sinigaglia, MILENA GRAZIA RITA; Schena, A; Baiano, Antonietta; Lamacchia, Carmela; Pati, Sandra; LA NOTTE, Ennio
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour.
2009-01-01 Baiano, Antonietta; Romaniello, Roberto; Lamacchia, Carmela; LA NOTTE, Ennio
Il processo proteolitico durante la stagionatura in due salumi tipici italiani: la Coppa Piacentina ed il Capocollo di Martina Franca
2010-01-01 P., Loizzo; A., Trani; M., Faccia; Lamacchia, Carmela; DI LUCCIA, Aldo
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes
2010-01-01 DI LUCCIA, Aldo; Lamacchia, Carmela; Padalino, Lucia; P., Loizzo; A., Trani; D., Antonacci; LA NOTTE, Ennio
Study on the interactions between soy and semolina proteins during pasta making
2010-01-01 Lamacchia, C.; Baiano, A.; Lamparelli, S.; Padalino, L.; La Notte, E.; Diluccia, A.
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine.
2010-01-01 Pati, Sandra; M. T., Liberatore; Lamacchia, Carmela; LA NOTTE, Ennio
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes
2010-01-01 Lamacchia, Carmela; Baiano, Antonietta; Lamparelli, Sara; LA NOTTE, Ennio; DI LUCCIA, Aldo
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability.
2010-01-01 Lamacchia, Carmela; S., Chillo; Lamparelli, Sara; N., Suriano; DEL NOBILE, MATTEO ALESSANDRO
Study on the interactions between soy and semolina proteins during pasta-making.
2010-01-01 Lamacchia, Carmela; Baiano, Antonietta; Lamparelli, Sara; Padalino, L.; LA NOTTE, Ennio; DI LUCCIA, Aldo
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior
2011-01-01 Baiano, Antonietta; Lamacchia, Carmela; Terracone, Carmela
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour
2011-01-01 Baiano, Antonietta; Lamacchia, Carmela; Fares, C.; Terracone, Carmela; La Notte, E.
A proteomic study of Montepulciano grape vine under different watered conditions
2011-01-01 Dipalmo, T.; DI LUCCIA, Aldo; La Notte, E.; la Gatta, M.; Lamparelli, Sara; Lamacchia, Carmela; Pati, Sandra; Antonacci, D.; Coletta, A.
Polymeric protein formation during pasta-making with barley and semolina mixtures and prediction of its effect on cooking behaviour and acceptability
2011-01-01 Lamacchia, Carmela; Baiano, Antonietta; S., Lamparelli; C., Terracone; A., Trani; DI LUCCIA, Aldo
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