Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Simone Pulina"'
Autor:
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga
Publikováno v:
Foods, Vol 10, Iss 5, p 923 (2021)
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive
Externí odkaz:
https://doaj.org/article/98a1d1e43aad481c8147a2b024b1416d
Autor:
Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, Costantino Fadda
Publikováno v:
Foods, Vol 9, Iss 6, p 808 (2020)
The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of
Externí odkaz:
https://doaj.org/article/6319d40110734574bfd816d31e70f6e4
Autor:
Alessandra De Bruno, Antonio Piga, Simone Pulina, Rosa Romeo, Paola Conte, Pietro Paolo Urgeghe, Francesco Caponio, Costantino Fadda, Alessandra Del Caro, Graziana Difonzo
Publikováno v:
Foods
Volume 10
Issue 5
Foods, Vol 10, Iss 923, p 923 (2021)
Volume 10
Issue 5
Foods, Vol 10, Iss 923, p 923 (2021)
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d12758df11f607c5de7a13353b4aabe2
Autor:
Paola Conte, Michela Cannas, Costantino Fadda, Pietro Paolo Urgeghe, Simone Pulina, Alessandra Del Caro, Antonio Piga
Publikováno v:
Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 808, p 808 (2020)
Volume 9
Issue 6
Foods, Vol 9, Iss 808, p 808 (2020)
The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::170bfd9a6db369089a3869f897f06a46