GALLO, VERONICA
GALLO, VERONICA
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Relationships between composition, microstructure and cooking performances of six potato varieties
2018 Romano, Annalisa; D'Amelia, Vincenzo; Gallo, Veronica; Palomba, Sara; Carputo, Domenico; Masi, Paolo
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
2020 Gallo, Veronica; Romano, Annalisa; Masi, Paolo
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol
2020 Santos-Hernández, M.; Alfieri, A.; Gallo, V.; Miralles, B.; Masi, P.; Romano, A.; Ferranti, P.; Recio, I.
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
2021 Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, Paolo
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour
2022 Gallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernández, Marta; Recio, Isidra
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Relationships between composition, microstructure and cooking performances of six potato varieties | 1.1 Articolo in rivista | 2018 | Romano, Annalisa; D'Amelia, Vincenzo; Gallo, Veronica; Palomba, Sara; Carputo, Domenico; Masi, Paolo | |
| Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? | 1.1 Articolo in rivista | 2020 | Gallo, Veronica; Romano, Annalisa; Masi, Paolo | |
| Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol | 1.1 Articolo in rivista | 2020 | Santos-Hernández, M.; Alfieri, A.; Gallo, V.; Miralles, B.; Masi, P.; Romano, A.; Ferranti, P.; Recio, I. | |
| New ingredients and alternatives to durum wheat semolina for a high quality dried pasta | 1.1 Articolo in rivista | 2021 | Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, Paolo | |
| Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour | 1.1 Articolo in rivista | 2022 | Gallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernández, Marta; Recio, Isidra |