A multi‐scale characterisation of the durum wheat pasta cooking process von Littardi, P., Diantom, A., Carini, E., Curti, E., Boukid, F., Vodovotz, Y., Vittadini, E.

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Use of discrimination analysis to identify differences during cooking of novel pasta formulations von Boukid, F, Littardi, P, Carini, E, Diantom, A, Curti, E, Vodovotz, Y, Vittadini, E

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DIAGNOSTIQUE DES PRATIQUES DE FUMAGE DE LA VIANDE DE POULET DANS LA VILLE DE LOME AU TOGO von Akakpo, A, Edikou, S, Diantom, A, Osseyi, E

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Effect of Glycerol and Gluten on Mechanical Properties and ^sup 1^H NMR Mobility of Cooked Pasta von Curti, E, Carini, E, Diantom, A, Cassotta, F, Najm, N E, O, D'alessandro, A, Vittadini, E

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Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta von Curti, E., Carini, E., Diantom, A., Cassotta, F., Najm, N. E. O., D’Alessandro, A., Vittadini, E.

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DIAGNOSTIQUE DES PRATIQUES DE FUMAGE DE LA VIANDE DE POULET ( GALLUS GALLUS ) DANS LA VILLE DE LOME AU TOGO von Akakpo, A, Edikou, S, Diantom, A, Osseyi, E

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DIAGNOSTIQUE DES PRATIQUES DE FUMAGE DE LA VIANDE DE POULET von Akakpo, A, Edikou, S, Diantom, A, Osseyi, E

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DIAGNOSTIQUE DES PRATIQUES DE FUMAGE DE LA VIANDE DE POULET (GALLUS GALLUS) DANS LA VILLE DE LOME AU TOGO von Akakpo, A, Edikou, S, Diantom, A, Osseyi, E

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The use of potato fibre to improve bread physico-chemical properties during storage von Curti, Elena, Carini, Eleonora, Diantom, Agoura, Vittadini, Elena

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A multilevel investigation supported by multivariate analysis for tomato product formulation von Boukid, Fatma, Curti, Elena, Diantom, Agoura, Carini, Eleonora, Vittadini, Elena

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Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? von Diantom, Agoura, Boukid, Fatma, Carini, Eleonora, Curti, Elena, Vittadini, Elena

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Effect of added ingredients on water status and physico-chemical properties of tomato sauce von Diantom, Agoura, Curti, Elena, Carini, Eleonora, Vittadini, Elena

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Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk von Azeem, Maria, Asim, Saba, Raza, Awais, Rasul, Hamad, Ali, Muhammad, Khalid, Bakhtawar, Shukat, Rizwan, Diantom, Agoura

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A multi-scale approach for pasta quality features assessment von Diantom, Agoura, Curti, Elena, Carini, Eleonora, Boukid, Fatma, Mattarozzi, Monica, Vodovotz, Yael, Careri, Maria, Vittadini, Elena

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Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization von Carcelli, Alessandro, Masuelli, Erica, Diantom, Agoura, Vittadini, Elena, Carini, Eleonora

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Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality? von Boukid, Fatma, Carini, Eleonora, Curti, Elena, Diantom, Agoura, Corte, Roberto, Vittadini, Elena

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Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach von Boukid, Fatma, Diantom, Agoura, Corte, Roberto, Curti, Elena, Carini, Eleonora, Vittadini, Elena

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Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies von Curti, Elena, Federici, Enrico, Diantom, Agoura, Carini, Eleonora, Pizzigalli, Emanuele, Wu Symon, Veronica, Pellegrini, Nicoletta, Vittadini, Elena

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Effect of Natural Preservatives and Thermal Processing on the Microbiological and Physicochemical Properties of Chicken Sausage during Cold Storage von Diantom, Agoura, Akwa, Nerine, Hoekou, Yao, Akakpo, Akpéné, Djeri, Bouraïma, Karou, Damintoti

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CHARACTERIZATION OF MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF READY TO DRINK JUICE ENRICHED WITH ARTEMISIA ANNUA von Diantom, Agoura, Sossou, Kodjovi, Efui Gbekley, Holaly, Djeri, Bouraima, Kangni-Dossou, Messanh, Tchacondo, Tchadjobo

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