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Sfoglia per Autore  DE ARCANGELIS, ELISA

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Titolo Data di pubblicazione Autore(i) File
ARABINOXYLANS AND β-GLUCANS ASSESSMENT IN CEREALS 1-gen-2017 Cristina Messia, Maria; Candigliota, Tiziana; DE ARCANGELIS, Elisa; Marconi, Emanuele
Variation of polysaccharides profiles in developing kernels of different barley cultivars 1-gen-2019 De Arcangelis, E; Messia, Mc; Marconi, E
Structure analysis of β-glucan in barley and effects of wheat β-glucanase 1-gen-2019 DE ARCANGELIS, Elisa; Djurle, Susanne; Andersson, Annica A. M.; Marconi, Emanuele; Cristina Messia, Maria; Andersson, Roger
Development of functional couscous enriched in barley β-glucans 1-gen-2019 Cristina Messia, Maria; Oriente, Manuela; Angelicola, Martina; DE ARCANGELIS, Elisa; Marconi, Emanuele
Gelatinization and pasta making conditions for buckwheat gluten-free pasta 1-gen-2020 DE ARCANGELIS, Elisa; Cuomo, Francesca; Carmela Trivisonno, Maria; Marconi, Emanuele; Cristina Messia, Maria
Production of ß-glucan enriched flour from waxy barley 1-gen-2020 Cristina Messia, Maria; DE ARCANGELIS, Elisa; Candigliota, Tiziana; Carmela Trivisonno, Maria; Marconi, Emanuele
Nutritional and Technological Quality of High Protein Pasta 1-gen-2021 Messia, Maria Cristina; Cuomo, Francesca; Falasca, Luisa; Trivisonno, Maria Carmela; De Arcangelis, Elisa; Marconi, Emanuele
Milling and rheological properties of high amylose wheat 1-gen-2021 DE ARCANGELIS, Elisa; Carmela Trivisonno, Maria; Angelicola, Martina; Quiquero, Michela; Di Nardo, Valentina; Falasca, Luisa; Sestili, Francesco; Cristina Messia, Maria; Marconi, Emanuele
Rheological and Nutritional Assessment of Dysphagia-Oriented New Food Preparations 1-gen-2021 Cuomo, Francesca; Angelicola, Martina; De Arcangelis, Elisa; Lopez, Francesco; Messia, Maria Cristina; Marconi, Emanuele
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 1-gen-2022 De Arcangelis, E; Angelicola, M; Trivisonno, Mc; Iacovino, S; Falasca, L; Lafiandra, D; Sestili, F; Messia, Mc; Marconi, E
Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products 1-gen-2022 Ruggeri, Stefania; De Arcangelis, Elisa; Aguzzi, Altero; Messia, Maria Cristina; Marconi, Emanuele
Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions 1-gen-2023 Di Nardo, V.; De Arcangelis, E.; Messia, M. C.; Ruggeri, S.; Marconi, E.
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers 1-gen-2023 Di Rosa, C.; De Arcangelis, E.; Vitelli, V.; Crucilla, S.; Angelicola, M.; Trivisonno, M. C.; Sestili, F.; Blasi, E.; Cicatiello, C.; Lafiandra, D.; Masci, S.; Messia, M. C.; De Gara, L.; Marconi, E.; Khazrai, Y. M.
Physico-chemical and nutritional properties of different high-amylose wheat breads 1-gen-2024 Iacovino, Silvio; Quiquero, Michela; De Arcangelis, Elisa; Cuomo, Francesca; Trivisonno, Maria Carmela; Messia, Maria Cristina; Marconi, Emanuele
Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples 1-gen-2024 Della Posta, Susanna; Ascrizzi, Anna Maria; Pietrangeli, Giorgia; Terrigno, Vittoria; De Arcangelis, Elisa; Ruggeri, Stefania; Fanali, Chiara
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality 1-gen-2024 De Arcangelis, Elisa; Romano, Annalisa
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