Sfoglia per Autore
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.
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality
2024 De Arcangelis, Elisa; Romano, Annalisa
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.
Pseudocereals: Quinoa (Chenopodium quinoa Willd.)
2023 Romano, Annalisa; Ferranti, Pasquale
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.
Food structure, function and artificial intelligence
2022 Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo
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.
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.
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
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
2021 Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; 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.
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
2020 Gallo, Veronica; Romano, Annalisa; Masi, Paolo
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process
2020 Campagna, R.; Romano, A.; Raiola, A.; Masi, P.; Toraldo, G.; Cavella, S.
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
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.
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol
2020 Santos-Hernández, M.; Alfieri, A.; Gallo, V.; Miralles, B.; Masi, P.; Romano, A.; Ferranti, P.; Recio, I.
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach
2020 Romano, Annalisa; Campagna, R.; Masi, Paolo; Toraldo, Gerardo
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation.
2019 Romano, A.; Masi, P.; Nicolai, M. A.; Falciano, Aniello; Ferranti, P.
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion
2019 Romano, A.; Giosafatto, C. V. L.; Al-Asmar, A.; Masi, P.; Aponte, M.; Mariniello, L.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| 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. | |
| 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 | |
| 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. | |
| Pseudocereals: Quinoa (Chenopodium quinoa Willd.) | 2.1 Contributo in volume (Capitolo o Saggio) | 2023 | Romano, Annalisa; Ferranti, Pasquale | |
| 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. | |
| Food structure, function and artificial intelligence | 1.1 Articolo in rivista | 2022 | Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo | |
| 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. | |
| 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. | |
| 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 | |
| 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 | |
| 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. | |
| 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 | |
| Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process | 1.1 Articolo in rivista | 2020 | Campagna, R.; Romano, A.; Raiola, A.; Masi, P.; Toraldo, G.; Cavella, S. | |
| 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 | |
| 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. | |
| Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol | 1.1 Articolo in rivista | 2020 | Santos-Hernández, M.; Alfieri, A.; Gallo, V.; Miralles, B.; Masi, P.; Romano, A.; Ferranti, P.; Recio, I. | |
| NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach | 2.1 Contributo in volume (Capitolo o Saggio) | 2020 | Romano, Annalisa; Campagna, R.; Masi, Paolo; Toraldo, Gerardo | |
| Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. | 1.1 Articolo in rivista | 2019 | Romano, A.; Masi, P.; Nicolai, M. A.; Falciano, Aniello; Ferranti, P. | |
| Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion | 1.1 Articolo in rivista | 2019 | Romano, A.; Giosafatto, C. V. L.; Al-Asmar, A.; Masi, P.; Aponte, M.; Mariniello, L. |
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