1. A multi-scale approach for pasta quality features assessment. (March 2019) Authors: Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 101(2019) Page Start: 285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta. (23rd October 2018) Authors: Morreale, Federico; Boukid, Fatma; Carini, Eleonora; Federici, Enrico; Vittadini, Elena; Pellegrini, Nicoletta Journal: International journal of food science & technology Issue: Volume 54:Number 3(2019) Page Start: 780 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?. (27th August 2021) Authors: Boukid, Fatma; Carini, Eleonora; Curti, Elena; Diantom, Agoura; Corte, Roberto; Vittadini, Elena Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 5071 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products?. (April 2020) Authors: Diantom, Agoura; Boukid, Fatma; Carini, Eleonora; Curti, Elena; Vittadini, Elena Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?. (August 2019) Authors: Boukid, Fatma; Vittadini, Elena; Lusuardi, Federica; Ganino, Tommaso; Carini, Eleonora; Morreale, Federico; Pellegrini, Nicoletta Journal: Journal of functional foods Issue: Volume 59(2019) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of added ingredients on water status and physico-chemical properties of tomato sauce. (1st December 2017) Authors: Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena Journal: Food chemistry Issue: Volume 236(2017) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta. (15th March 2016) Authors: Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena Journal: Food chemistry Issue: Volume 195(2016) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta. (15th March 2016) Authors: Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena Journal: Food chemistry Issue: Volume 195(2016) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation. (May 2018) Authors: Bardini, Gloria; Boukid, Fatma; Carini, Eleonora; Curti, Elena; Pizzigalli, Emanuele; Vittadini, Elena Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 91(2018) Page Start: 467 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Insight into molecular and rheological properties of sprouted sorghum flour. (15th September 2021) Authors: Marchini, Mia; Arduini, Riccardo; Carini, Eleonora Journal: Food chemistry Issue: Volume 356(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗