1. 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) ↗
2. Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals. (January 2023) Authors: Baggio, Anna; Federici, Enrico; Gentilucci, Valentina; Folloni, Silvia; Dall'Asta, Margherita; Bernini, Valentina; Pellegrini, Nicoletta; Vittadini, Elena Journal: Journal of functional foods Issue: Volume 100(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough. (January 2020) Authors: Federici, Enrico; Jones, Owen G.; Selling, Gordon W.; Tagliasco, Marianna; Campanella, Osvaldo H. Journal: Journal of cereal science Issue: Volume 91(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH. (March 2022) Authors: Chen, Da; Pinho, Lorena Silva; Federici, Enrico; Zuo, Xiaobing; Ilavsky, Jan; Kuzmenko, Ivan; Yang, Zhi; Jones, Owen Griffith; Campanella, Osvaldo Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties. (30th June 2021) Authors: He, Wanying; Tian, Liang; Fang, Fang; Chen, Da; Federici, Enrico; Pan, Siyi; Jones, Owen Griffith Journal: Food chemistry Issue: Volume 348(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Microencapsulation as a tool to producing an extruded functional food. (June 2020) Authors: Favaro-Trindade, Carmen S.; Patel, Bhavesh; Silva, Marluci P.; Comunian, Talita A.; Federici, Enrico; Jones, Owen G.; Campanella, Osvaldo H. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel. (1st July 2020) Authors: Chen, Da; Fang, Fang; Federici, Enrico; Campanella, Osvaldo; Jones, Owen Griffith Journal: Carbohydrate polymers Issue: Volume 239(2020) Page Start: 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. Tag recognition: A new methodology for the structural monitoring of cultural heritage. (October 2018) Authors: Mangini, Fabio; D'Alvia, Livio; Del Muto, Mauro; Dinia, Lorenzo; Federici, Enrico; Palermo, Eduardo; Del Prete, Zaccaria; Frezza, Fabrizio Journal: Measurement Issue: Volume 127(2018) Page Start: 308 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Thermal treatment of dry zein to improve rheological properties in gluten-free dough. (June 2021) Authors: Federici, Enrico; Selling, Gordon W.; Campanella, Osvaldo H.; Jones, Owen G. Journal: Food hydrocolloids Issue: Volume 115(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗