RUTIGLIANO, MARIACINZIA
RUTIGLIANO, MARIACINZIA
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami
2023-01-01 Rutigliano, Mariacinzia; Loizzo, Pasqua; Spadaccino, Giuseppina; Trani, Antonio; Tremonte, Patrizio; Coppola, Raffaele; Dilucia, Flavia; Di Luccia, Aldo; la Gatta, Barbara
Addition of lees from base wine in the production of Bombino sparkling wine
2016-01-01 La Gatta, Barbara; Picariello, Gianluca; Rutigliano, Mariacinzia; Lopriore, Giuseppe; Petrella, Giovanni; Rusco, Giusy; Tremonte, Patrizio; DI LUCCIA, Aldo
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese.
2022-01-01 Rutigliano, Mariacinzia; Spadaccino, Giuseppina; Gagliardi, Rosa; DI LUCCIA, Aldo; Faccia, Michele; Gatta, La; Barbara,
Assessment of decreases in -casein during frozen storage of buffalo Milk.
2018-01-01 Rutigliano, Mariacinzia; Gagliardi, Rosa; Santillo, Antonella; Diurno, Valentina; DI LUCCIA, Aldo; La Gatta, Barbara
Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions
2023-01-01 Dilucia, F; Rutigliano, M; Libutti, A; Quinto, M; Spadaccino, G; Liberatore, Mt; Lauriola, M; di Luccia, A; la Gatta, B
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality
2023-01-01 la Gatta, Barbara; Rutigliano, Mariacinzia; Liberatore, Maria Teresa; Dilucia, Flavia; Palmitessa, Maurizio; Di Luccia, Aldo; Lamacchia, Carmela
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
2019-01-01 Padalino, L.; Del Nobile, M. A.; la Gatta, B.; Rutigliano, M.; Di Luccia, A.; Conte, A.
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
2023-01-01 Baiano, A.; la Gatta, B.; Rutigliano, M.; Fiore, A.
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum).
2017-01-01 Rutigliano, Mariacinzia; Rusco, Giusy; DI LUCCIA, Aldo; La Gatta, Barbara
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment
2023-01-01 la Gatta, Barbara; Rutigliano, Mariacinzia; Liberatore, Maria Teresa; Dilucia, Flavia; Spadaccino, Giuseppina; Quinto, Maurizio; Di Luccia, Aldo
Protein Modifications in Cooked Pork Products
2017-01-01 DI LUCCIA, Aldo; La Gatta, Barbara; Rutigliano, Mariacinzia; Rusco, Giusy; Gagliardi, Rosa; Picariello, Gianluca
Protein Modifications in Cooked Pork Products
2017-01-01 DI LUCCIA, Aldo; La Gatta, Barbara; Rutigliano, Mariacinzia; Rusco, Giusy; Gagliardi, Rosa; Picariello, Gianluca
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders
2023-01-01 la Gatta, B; Rutigliano, M; Dilucia, F; Liberatore, Mt; Viscecchia, R; Bimbo, F; Di Luccia, A
Study of Protein Aggregation Machinery in Processed Food Products: New Details for a Supramolecular Organization
2019-06-25 Rutigliano, Mariacinzia
The role of hydration on the cooking quality of bran-enriched Pasta.
2017-01-01 La Gatta, Barbara; Rutigliano, Mariacinzia; Padalino, Lucia; Conte, Amalia; DEL NOBILE, MATTEO ALESSANDRO; DI LUCCIA, Aldo
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami | 1-gen-2023 | Rutigliano, Mariacinzia; Loizzo, Pasqua; Spadaccino, Giuseppina; Trani, Antonio; Tremonte, Patrizio; Coppola, Raffaele; Dilucia, Flavia; Di Luccia, Aldo; la Gatta, Barbara | |
| Addition of lees from base wine in the production of Bombino sparkling wine | 1-gen-2016 | La Gatta, Barbara; Picariello, Gianluca; Rutigliano, Mariacinzia; Lopriore, Giuseppe; Petrella, Giovanni; Rusco, Giusy; Tremonte, Patrizio; DI LUCCIA, Aldo | |
| An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. | 1-gen-2022 | Rutigliano, Mariacinzia; Spadaccino, Giuseppina; Gagliardi, Rosa; DI LUCCIA, Aldo; Faccia, Michele; Gatta, La; Barbara, | |
| Assessment of decreases in -casein during frozen storage of buffalo Milk. | 1-gen-2018 | Rutigliano, Mariacinzia; Gagliardi, Rosa; Santillo, Antonella; Diurno, Valentina; DI LUCCIA, Aldo; La Gatta, Barbara | |
| Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions | 1-gen-2023 | Dilucia, F; Rutigliano, M; Libutti, A; Quinto, M; Spadaccino, G; Liberatore, Mt; Lauriola, M; di Luccia, A; la Gatta, B | |
| Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality | 1-gen-2023 | la Gatta, Barbara; Rutigliano, Mariacinzia; Liberatore, Maria Teresa; Dilucia, Flavia; Palmitessa, Maurizio; Di Luccia, Aldo; Lamacchia, Carmela | |
| Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. | 1-gen-2019 | Padalino, L.; Del Nobile, M. A.; la Gatta, B.; Rutigliano, M.; Di Luccia, A.; Conte, A. | |
| Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain | 1-gen-2023 | Baiano, A.; la Gatta, B.; Rutigliano, M.; Fiore, A. | |
| Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum). | 1-gen-2017 | Rutigliano, Mariacinzia; Rusco, Giusy; DI LUCCIA, Aldo; La Gatta, Barbara | |
| Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment | 1-gen-2023 | la Gatta, Barbara; Rutigliano, Mariacinzia; Liberatore, Maria Teresa; Dilucia, Flavia; Spadaccino, Giuseppina; Quinto, Maurizio; Di Luccia, Aldo | |
| Protein Modifications in Cooked Pork Products | 1-gen-2017 | DI LUCCIA, Aldo; La Gatta, Barbara; Rutigliano, Mariacinzia; Rusco, Giusy; Gagliardi, Rosa; Picariello, Gianluca | |
| Protein Modifications in Cooked Pork Products | 1-gen-2017 | DI LUCCIA, Aldo; La Gatta, Barbara; Rutigliano, Mariacinzia; Rusco, Giusy; Gagliardi, Rosa; Picariello, Gianluca | |
| Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders | 1-gen-2023 | la Gatta, B; Rutigliano, M; Dilucia, F; Liberatore, Mt; Viscecchia, R; Bimbo, F; Di Luccia, A | |
| Study of Protein Aggregation Machinery in Processed Food Products: New Details for a Supramolecular Organization | 25-giu-2019 | Rutigliano, Mariacinzia | |
| The role of hydration on the cooking quality of bran-enriched Pasta. | 1-gen-2017 | La Gatta, Barbara; Rutigliano, Mariacinzia; Padalino, Lucia; Conte, Amalia; DEL NOBILE, MATTEO ALESSANDRO; DI LUCCIA, Aldo |