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. 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) ↗
3. 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) ↗
4. 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) ↗
5. 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) ↗
6. 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) ↗
7. Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo. Issue 5 (3rd September 2022) Authors: Akakpo, Akpénè; Spéro, Edikou K.U.; Diantom, Agoura; Hanvi, Dédé Mawulé; Osseyi, G. Elolo Journal: Journal of culinary science & technology Issue: Volume 20:Issue 5(2022) Page Start: 389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. (12th March 2018) Authors: Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Wu Symon, Veronica; Pellegrini, Nicoletta; Vittadini, Elena Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 10(2018) Page Start: 3836 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The use of potato fibre to improve bread physico-chemical properties during storage. (15th March 2016) Authors: Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena Journal: Food chemistry Issue: Volume 195(2016) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The use of potato fibre to improve bread physico-chemical properties during storage. (15th March 2016) Authors: Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena Journal: Food chemistry Issue: Volume 195(2016) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗