Sfoglia per Autore
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products
2025 Romano, A.; De Luca, L.; Romano, R.
Microplastic Contamination of Dairy and Bakery Products: Sources and Effects on Human Health—A Review
2025 Dangal, A.; Khan, K. I.; Romano, A.; Baroncelli, ; Elena, Benedetta
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment
2025 Velotto, Salvatore; Squillante, Jonathan; Coppola, Lucia; Romano, Annalisa; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco
Farinographic Properties of Germinated Lentils and Wheat Flour Blends
2025 Romano, Annalisa; Cirrincione, Federica; Naclerio, Mariagrazia; De Luca, Lucia; Romano, Raffaele
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality
2024 De Arcangelis, Elisa; Romano, Annalisa
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour
2024 Romano, A.; De Luca, L.; Romano, R.
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry
2024 Cirrincione, F.; Ferranti, P.; Ferrara, A.; Romano, A.
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils
2023 Romano, Annalisa; Romano, Raffaele; DE LUCA, Lucia; Masi, Paolo
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.)
2023 Romano, A.; Romano, R.; De Luca, L.; Masi, P.
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”
2023 Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A.
Pseudocereals: Quinoa (Chenopodium quinoa Willd.)
2023 Romano, Annalisa; Ferranti, Pasquale
Effect of the refreshment on the liquid sourdough preparation
2022 Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P.
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour
2022 Gallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernández, Marta; Recio, Isidra
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times
2022 Gallo, V.; Romano, A.; Ferranti, P.; D'Auria, Giovanni; Masi, P.
Food structure, function and artificial intelligence
2022 Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
2021 Romano, A.; Gallo, V.; Ferranti, P.; Masi, P.
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
2021 Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, Paolo
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil
2020 Aiello, Alessandra; Pizzolongo, Fabiana; Scognamiglio, Giorgio; Romano, Annalisa; Masi, Paolo; Romano, Raffaele
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
2020 Gallo, Veronica; Romano, Annalisa; Masi, Paolo
Impact of heat treatments on technological performance of re-milled semolina dough and bread
2020 Raiola, A.; Romano, Annalisa; Shanakhat, H.; Masi, Paolo; Cavella, S.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products | 1.1 Articolo in rivista | 2025 | Romano, A.; De Luca, L.; Romano, R. | |
| Microplastic Contamination of Dairy and Bakery Products: Sources and Effects on Human Health—A Review | 1.1 Articolo in rivista | 2025 | Dangal, A.; Khan, K. I.; Romano, A.; Baroncelli, ; Elena, Benedetta | |
| Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment | 1.1 Articolo in rivista | 2025 | Velotto, Salvatore; Squillante, Jonathan; Coppola, Lucia; Romano, Annalisa; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco | |
| Farinographic Properties of Germinated Lentils and Wheat Flour Blends | 1.1 Articolo in rivista | 2025 | Romano, Annalisa; Cirrincione, Federica; Naclerio, Mariagrazia; De Luca, Lucia; Romano, Raffaele | |
| Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality | 1.2 Recensione in rivista | 2024 | De Arcangelis, Elisa; Romano, Annalisa | |
| Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour | 1.1 Articolo in rivista | 2024 | Romano, A.; De Luca, L.; Romano, R. | |
| A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry | 1.1 Articolo in rivista | 2024 | Cirrincione, F.; Ferranti, P.; Ferrara, A.; Romano, A. | |
| Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils | 4.2 Abstract in Atti di convegno | 2023 | Romano, Annalisa; Romano, Raffaele; DE LUCA, Lucia; Masi, Paolo | |
| Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) | 1.1 Articolo in rivista | 2023 | Romano, A.; Romano, R.; De Luca, L.; Masi, P. | |
| Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” | 1.1 Articolo in rivista | 2023 | Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A. | |
| Pseudocereals: Quinoa (Chenopodium quinoa Willd.) | 2.1 Contributo in volume (Capitolo o Saggio) | 2023 | Romano, Annalisa; Ferranti, Pasquale | |
| Effect of the refreshment on the liquid sourdough preparation | 1.1 Articolo in rivista | 2022 | Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P. | |
| Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour | 1.1 Articolo in rivista | 2022 | Gallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernández, Marta; Recio, Isidra | |
| Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times | 1.1 Articolo in rivista | 2022 | Gallo, V.; Romano, A.; Ferranti, P.; D'Auria, Giovanni; Masi, P. | |
| Food structure, function and artificial intelligence | 1.1 Articolo in rivista | 2022 | Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo | |
| Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry | 1.1 Articolo in rivista | 2021 | Romano, A.; Gallo, V.; Ferranti, P.; Masi, P. | |
| New ingredients and alternatives to durum wheat semolina for a high quality dried pasta | 1.1 Articolo in rivista | 2021 | Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, Paolo | |
| Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil | 1.1 Articolo in rivista | 2020 | Aiello, Alessandra; Pizzolongo, Fabiana; Scognamiglio, Giorgio; Romano, Annalisa; Masi, Paolo; Romano, Raffaele | |
| Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? | 1.1 Articolo in rivista | 2020 | Gallo, Veronica; Romano, Annalisa; Masi, Paolo | |
| Impact of heat treatments on technological performance of re-milled semolina dough and bread | 1.1 Articolo in rivista | 2020 | Raiola, A.; Romano, Annalisa; Shanakhat, H.; Masi, Paolo; Cavella, S. |
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