Pubblicazioni

• 46 . Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications
  Boukid, Fatma; Folloni, Silvia; Sforza, Stefano; Vittadini, Elena; Prandi, Barbara
  COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY;2018;Vol. 17;Pages:123 -136 [ Articolo ]
• 47 . Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread
  Serventi, Luca; Vittadini, Elena; Vodovotz, Yael
  LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE;2018;Vol. 89;Pages:400 -402 [ Articolo ]
• 48 . Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation
  Bardini, Gloria; Boukid, Fatma; Carini, Eleonora; Curti, Elena; Pizzigalli, Emanuele; Vittadini, Elena
  LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE;2018;Vol. 91;Pages:467 -476 [ Articolo ]
• 49 . Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes
  Boukid, Fatma; Vittadini, Elena; Prandi, Barbara; Mattarozzi, Monica; Marchini, Mia; Sforza, Stefano; Sayar, Rhouma; Seo, Yong Weon; Yacoubi, Ines; Mejri, Mondher
  LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE;2018;Vol. 97;Pages:743 -751 [ Articolo ]
• 50 . Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
  Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena
  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE;2018;Vol. 98;Pages:3836 -3842 [ Articolo ]