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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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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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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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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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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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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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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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 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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Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta von Diantom, Agoura, Carini, Eleonora, Curti, Elena, Cassotta, Fabrizio, D’Alessandro, Alessandro, Vittadini, Elena

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Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions von Mosca, Monica, Diantom, Agoura, Lopez, Francesco, Ambrosone, Luigi, Ceglie, Andrea

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Effects of artisanal practices on the microbiological and physicochemical properties of local pineapple juice von Diantom, Agoura, Attisso, Kossi, Djeri, Boura'ima, Agblekpe, Agblekpe Agbessi, Anani, Kokou, Kangni-Dossou, Messanh, Effoe, Stephane, Tchacondo, Tchadjobo

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