1. Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. (May 2023) Authors: Renoldi, Niccolò; Melchior, Sofia; Calligaris, Sonia; Peressini, Donatella Journal: Food hydrocolloids Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of high‐pressure homogenization to tailor the functionalities of native wheat starch. (31st October 2020) Authors: Peressini, Donatella; Melchior, Sofia; Berlese, Margherita; Calligaris, Sonia Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 7(2021) Page Start: 2668 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels. (November 2017) Authors: Bot, Francesca; Calligaris, Sonia; Cortella, Giovanni; Nocera, Francesco; Peressini, Donatella; Anese, Monica Journal: Journal of food engineering Issue: Volume 213(2017) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes. (1st May 2020) Authors: Sakooei-Vayghan, Roghieh; Peighambardoust, Seyed Hadi; Hesari, Javad; Peressini, Donatella Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. (November 2021) Authors: Renoldi, Niccolò; Brennan, Charles Stephen; Lagazio, Corrado; Peressini, Donatella Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 151(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evaluation of the physicochemical properties of gluten‐free pasta enriched with resistant starch. (25th May 2016) Authors: Foschia, Martina; Beraldo, Paola; Peressini, Donatella Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 2(2017) Page Start: 572 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread. (7th February 2022) Authors: Renoldi, Niccolò; Lucci, Paolo; Peressini, Donatella Journal: International journal of food science & technology Issue: Volume 57:Number 4(2022) Page Start: 2321 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of soluble dietary fibre on the characteristics of extruded snacks. (January 2015) Authors: Peressini, Donatella; Foschia, Martina; Tubaro, Franco; Sensidoni, Alessandro Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 73 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?. Issue 11 (8th August 2014) Authors: Foschia, Martina; Peressini, Donatella; Sensidoni, Alessandro; Brennan, Margaret Anne; Brennan, Charles Stephen Journal: Stärke Issue: Volume 66:Issue 11/12(2014) Page Start: 1096 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Migration analysis, antioxidant, and mechanical characterization of polypropylene‐based active food packaging films loaded with BHA, BHT, and TBHQ. Issue 8 (19th July 2020) Authors: Fasihnia, Seyedeh Homa; Peighambardoust, Seyed Hadi; Peighambardoust, Seyed Jamaleddin; Oromiehie, Abdulrasoul; Soltanzadeh, Maral; Peressini, Donatella Journal: Journal of food science Issue: Volume 85:Issue 8(2020) Page Start: 2317 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗