Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization von Di Cairano, Maria, Condelli, Nicola, Caruso, Marisa Carmela, Cela, Nazarena, Tolve, Roberta, Galgano, Fernanda

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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits von Di Cairano, Maria, Caruso, Marisa Carmela, Galgano, Fernanda, Favati, Fabio, Ekere, Ndy, Tchuenbou-Magaia, Fideline

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Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods von Tolve, Roberta, Tchuenbou-Magaia, Fideline, Di Cairano, Maria, Caruso, Marisa Carmela, Scarpa, Teresa, Galgano, Fernanda

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Processing tomato quality as affected by irrigation scheduling von Favati, Fabio, Lovelli, Stella, Galgano, Fernanda, Miccolis, Vito, Di Tommaso, Teodoro, Candido, Vincenzo

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Recent Updates on the Use of Agro-Food Waste for Biogas Production von Caruso, Marisa, Braghieri, Ada, Capece, Angela, Napolitano, Fabio, Romano, Patrizia, Galgano, Fernanda, Altieri, Giuseppe, Genovese, Francesco

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Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations von Braghieri, Ada, Piazzolla, Nicoletta, Galgano, Fernanda, Condelli, Nicola, De Rosa, Giuseppe, Napolitano, Fabio

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Heating Performances of Tomato-based Dressing Sauces Undergoing Moderate Electric Fields von Maria Di Cairano, Fernanda Galgano, Nicola Condelli, Aldo Romano, Donatella Albanese, Francesco Marra

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Gluten-Free Brewing: Issues and Perspectives von Cela, Nazarena, Condelli, Nicola, Caruso, Marisa C., Perretti, Giuseppe, Di Cairano, Maria, Tolve, Roberta, Galgano, Fernanda

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Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods von Galgano, Fernanda, Tolve, Roberta, Scarpa, Teresa, Caruso, Marisa Carmela, Lucini, Luigi, Senizza, Biancamaria, Condelli, Nicola

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Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study von Tolve, Roberta, Cela, Nazarena, Condelli, Nicola, Di Cairano, Maria, Caruso, Marisa C., Galgano, Fernanda

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation von Bravi, Elisabetta, Francesco, Giovanni De, Sileoni, Valeria, Perretti, Giuseppe, Galgano, Fernanda, Marconi, Ombretta

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Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products von Tolve, Roberta, Galgano, Fernanda, Condelli, Nicola, Cela, Nazarena, Lucini, Luigi, Caruso, Marisa Carmela

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A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception von Cela, Nazarena, Condelli, Nicola, Perretti, Giuseppe, Di Cairano, Maria, De Clippeleer, Jessika, Galgano, Fernanda, De Rouck, Gert

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Authentication of Italian red wines on the basis of the polyphenols and biogenic amines von Galgano, Fernanda, Caruso, Marisa, Perretti, Giuseppe, Favati, Fabio

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Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study von Di Cairano, Maria, Tchuenbou-Magaia, Fideline Laure, Condelli, Nicola, Cela, Nazarena, Ojo, Constance Chizoma, Radecka, Iza, Dunmore, Simon, Galgano, Fernanda

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Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives von Galgano, Fernanda, Mele, Maria Cristina, Tolve, Roberta, Condelli, Nicola, Di Cairano, Maria, Ianiro, Gianluca, D'Antuono, Isabella, Favati, Fabio

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Conventional and organic foods: A comparison focused on animal products von Galgano, Fernanda, Tolve, Roberta, Colangelo, Maria Antonietta, Scarpa, Teresa, Caruso, Marisa Carmela

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Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits von Caruso, Marisa Carmela, Galgano, Fernanda, Pecora, Maria, Tolve, Roberta, Verrastro, Maria, Favati, Fabio

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Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region von Matera, Attilio, Altieri, Giuseppe, Ricciardi, Annamaria, Zotta, Teresa, Condelli, Nicola, Galgano, Fernanda, Genovese, Francesco, Di Renzo, Giovanni Carlo

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Focus on gluten free biscuits: Ingredients and issues von Di Cairano, Maria, Galgano, Fernanda, Tolve, Roberta, Caruso, Marisa Carmela, Condelli, Nicola

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