Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues
Licciardello, Fabio, Frisullo, Pierangelo, Laverse, Janine, Muratore, Giuseppe, Del Nobile, Matteo Alessandro
Published in Journal of food engineering (01.02.2012)
Published in Journal of food engineering (01.02.2012)
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Journal Article
Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content
Mastromatteo, Marcella, Guida, Mariangela, Danza, Alessandra, Laverse, Janine, Frisullo, Pierangelo, Lampignano, Vincenzo, Del Nobile, Matteo Alessandro
Published in Food research international (01.05.2013)
Published in Food research international (01.05.2013)
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Journal Article
Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour
Danza, Alessandra, Mastromatteo, Marcella, Cozzolino, Flora, Lecce, Lucia, Lampignano, Vincenzo, Laverse, Janine, Del Nobile, Matteo Alessandro
Published in Food science & technology (01.11.2014)
Published in Food science & technology (01.11.2014)
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Journal Article
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour
Mastromatteo, Marcella, Danza, Alessandra, Lecce, Lucia, Spinelli, Sara, Lampignano, Vincenzo, Laverse, Janine, Conte, Amalia, Del Nobile, Matteo Alessandro
Published in International journal of food science & technology (01.01.2015)
Published in International journal of food science & technology (01.01.2015)
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Journal Article
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid: Controlled Release of Propionic Acid
Del Nobile, Matteo Alessandro, Lecce, Lucia, Conte, Amalia, Laverse, Janine
Published in Journal of food processing and preservation (01.10.2016)
Published in Journal of food processing and preservation (01.10.2016)
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Journal Article
An insight into the bread bubble structure: An X-ray microtomography approach
Cafarelli, Barbara, Spada, Alessia, Laverse, Janine, Lampignano, Vincenzo, Del Nobile, M.A.
Published in Food research international (01.12.2014)
Published in Food research international (01.12.2014)
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Journal Article
High pressure induces changes in texture and microstructure of muscles in dry-cured hams
Garcia-Gil, Núria, Santos-Garcés, Eva, Fulladosa, Elena, Laverse, Janine, Del Nobile, Matteo Alessandro, Gou, Pere
Published in Innovative food science & emerging technologies (01.04.2014)
Published in Innovative food science & emerging technologies (01.04.2014)
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Journal Article