المؤلفون: Waziiroh E., Bender D., Faieta M., Jaeger H., Schreiner M., Schoenlechner R.

المساهمون: Waziiroh, E., Bender, D., Faieta, M., Jaeger, H., Schreiner, M., Schoenlechner, R.

مصطلحات موضوعية: Amylose-lipid complex, Crumb firming, Volumetric heating, Gluten -free baking, Staling

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000980391100001; volume:86; firstpage:103348; journal:INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; https://hdl.handle.net/11575/131240Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85151722738

الإتاحة: https://doi.org/10.1016/j.ifset.2023.103348Test
https://hdl.handle.net/11575/131240Test

المؤلفون: RESTUCCIA D., ESPOSITO L., SPIZZIRRI U. G., MARTUSCELLI M., CAPUTO P., ROSSI C. O., CLODOVEO M. L., PUJIA R., MAZZA E., PUJIA A., MONTALCINI T., AIELLO F.

المساهمون: RESTUCCIA D., ESPOSITO L., SPIZZIRRI U.G., MARTUSCELLI M., CAPUTO P., ROSSI C.O., CLODOVEO M.L., PUJIA R., MAZZA E., PUJIA A., Montalcini T., Aiello F., Restuccia, D., Esposito, L., Spizzirri, U. G., Martuscelli, M., Caputo, P., Rossi, C. O., Clodoveo, M. L., Pujia, R., Mazza, E., Pujia, A., Montalcini, T., Aiello, F.

مصطلحات موضوعية: carob pulp flour, antioxidant propertie, kefir, sensory analysi, glycemic index, gluten-free

وصف الملف: ELETTRONICO

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001056641200001; volume:9; issue:8; firstpage:1; lastpage:16; numberofpages:16; journal:FERMENTATION; https://hdl.handle.net/11575/135280Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85169018012

الإتاحة: https://doi.org/10.3390/fermentation9080748Test
https://hdl.handle.net/11575/135280Test

المؤلفون: Alessia Pampuri, Andrea Casson 1, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana

المساهمون: Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana, Pampuri, Alessia, 1, Andrea Casson, Alamprese, Cristina, DI MATTIA, CARLA DANIELA, Piscopo, Amalia, Difonzo, Graziana, Conte, Paola, Paciulli, Maria, Tugnolo, Alessio, Beghi, Roberto, Casiraghi, Ernestina, Guidetti, Riccardo, Giovenzana, Valentina

مصطلحات موضوعية: life cycle assessment, biocompound, shelf life, environmental sustainability, biscuit, gluten-free breadstick, salad dressing, vegan mayonnaise, circular economy, waste recovery

وصف الملف: ELETTRONICO

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000654248900001; volume:10; issue:5; firstpage:980; lastpage:1002; numberofpages:23; journal:FOODS; http://hdl.handle.net/11575/114669Test; https://www.mdpi.com/2304-8158/10/5/980/htmTest

الإتاحة: https://doi.org/10.3390/foods10050980Test
http://hdl.handle.net/11575/114669Test
https://www.mdpi.com/2304-8158/10/5/980/htmTest

المؤلفون: Dall'Asta, M, Rosi, A, Angelino, D, Pellegrini, N, Martini, D

المساهمون: Dall'Asta, M, Rosi, A, Angelino, D, Pellegrini, N, Martini, D

مصطلحات موضوعية: Food labelling, Gluten-free, Health claim, Nutrition claim, Nutrition declaration, Nutritional quality

وصف الملف: STAMPA

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/32635953; info:eu-repo/semantics/altIdentifier/wos/WOS:000566412200016; firstpage:1-8; lastpage:8; journal:PUBLIC HEALTH NUTRITION; http://hdl.handle.net/11575/109179Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85087742155

الإتاحة: https://doi.org/10.1017/S1368980020000853Test
http://hdl.handle.net/11575/109179Test

المؤلفون: Angelino D., Rosi A., Dall'asta M., Pellegrini N., Martini D.

المساهمون: Angelino, D., Rosi, A., Dall'Asta, M., Pellegrini, N., Martini, D.

مصطلحات موضوعية: Breakfast cereal, Food labelling, Gluten free, Nutrition and health claim, Nutrition declaration, Nutritional quality

وصف الملف: STAMPA

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/31752290; info:eu-repo/semantics/altIdentifier/wos/WOS:000502274600278; volume:11; issue:11; firstpage:2827; journal:NUTRIENTS; http://hdl.handle.net/11575/107123Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85075538434; https://www.mdpi.com/2072-6643/11/11/2827/pdfTest

الإتاحة: https://doi.org/10.3390/nu11112827Test
http://hdl.handle.net/11575/107123Test
https://www.mdpi.com/2072-6643/11/11/2827/pdfTest

المؤلفون: Morreale F., Angelino D., Pellegrini N.

المساهمون: Morreale, F., Angelino, D., Pellegrini, N.

مصطلحات موضوعية: Celiac disease, Gluten-free bakery product, Nutritional quality, Score-based method

وصف الملف: STAMPA

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000432535900010; volume:73; issue:2; firstpage:154; lastpage:159; numberofpages:6; journal:PLANT FOODS FOR HUMAN NUTRITION; http://hdl.handle.net/11575/107193Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85045874537; http://www.kluweronline.com/issn/0921-9668Test/

الإتاحة: https://doi.org/10.1007/s11130-018-0662-5Test
http://hdl.handle.net/11575/107193Test
http://www.kluweronline.com/issn/0921-9668Test/

المؤلفون: Menga V., Amato M., Phillips T. D., Angelino D., Morreale F., Fares C.

المساهمون: Menga, V., Amato, M., Phillips, T. D., Angelino, D., Morreale, F., Fares, C.

مصطلحات موضوعية: Chia mucilage, Chia seed, Flavonoid, Gluten-free fresh pasta, Phenolic acid

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000389909100249; volume:221; firstpage:1954; lastpage:1961; numberofpages:8; journal:FOOD CHEMISTRY; http://hdl.handle.net/11575/107214Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85006969625; www.elsevier.com/locate/foodchem

الإتاحة: https://doi.org/10.1016/j.foodchem.2016.11.151Test
http://hdl.handle.net/11575/107214Test