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Cervini, Mariasole

Cervini, Mariasole  

PIACENZA - Dipartimento di Scienze e tecnologie alimentari per una filiera agro-alimentare sostenibile (DiSTAS)  

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Risultati 1 - 14 di 14 (tempo di esecuzione: 0.033 secondi).
Data di pubblicazione Titolo Autore(i) File
1-gen-2026 Cinnamon-enriched chocolate pralines as a delivery system for Lacticaseibacillus rhamnosus CRL1505: viability and digestive stability Bozzetti, Marianna; Galli, Eugenio; Cortimiglia, Claudia; Carrega, Ernesto; Cervini, Mariasole; Cernuschi, P; Bassi, Daniela
1-gen-2024 Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers Rocchetti, Gabriele; Zengin, G.; Giuberti, Gianluca; Cervini, Mariasole; Lucini, Luigi
1-gen-2024 Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation Garcia-Perez, P.; Tomas, M.; Rivera-Perez, A.; Patrone, Vania; Giuberti, Gianluca; Cervini, Mariasole; Capanoglu, E.; Lucini, Luigi
1-gen-2024 Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications Cervini, Mariasole; Lobuono, C; Volpe, Federica; Curatolo, Francesco Matteo; Scazzina, F; Dall'Asta, Margherita; Giuberti, Gianluca
1-gen-2024 Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products Bresciani, A.; Russo, Daniele; Cervini, Mariasole; Magni, C.; Giuberti, Gianluca; Marti, A.
1-gen-2023 Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch Cervini, Mariasole; Gabrielli, Mario; Spigno, Giorgia; Giuberti, Gianluca
1-gen-2023 Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications Piazza, I.; Carnevali, Paola; Faccini, N.; Baronchelli, M.; Terzi, V.; Morcia, Caterina; Ghizzoni, R.; Patrone, Vania; Morelli, Lorenzo; Cervini, Mariasole; Giuberti, Gianluca
1-gen-2023 The Potential of Wine Lees as a Fat Substitute for Muffin Formulations Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B.
1-gen-2023 Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour Bresciani, A.; Giuberti, Gianluca; Cervini, Mariasole; Marti, A.
1-gen-2022 Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties Rainero, G.; Bianchi, F.; Rizzi, Chiara; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B.
1-gen-2022 Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, B.
1-gen-2022 Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product Lomuscio, E.; Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B.; Rizzi, Chiara
1-gen-2022 Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index Bianchi, F.; Giuberti, Gianluca; Cervini, Mariasole; Simonato, B.
1-gen-2021 Pasta from yellow lentils: How process affects starch features and pasta quality Bresciani, A.; Giuberti, Gianluca; Cervini, Mariasole; Marti, A.