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Food Chemistry|November 18, 2015
The use of potato fibre to improve bread physico-chemical properties during storageElena Curti, Eleonora Carini, Agoura Diantom, et al.Food Chemistry|June 19, 2017
Effect of added ingredients on water status and physico-chemical properties of tomato sauceAgoura Diantom, Elena Curti, Eleonora Carini, et al.Foods (Basel, Switzerland)|August 19, 2020
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale CharacterizationAlessandro Carcelli, Erica Masuelli, Agoura Diantom, et al.Food Chemistry|November 18, 2015
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pastaAgoura Diantom, Eleonora Carini, Elena Curti, et al.Journal of the Science of Food and Agriculture|January 25, 2018
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookiesElena Curti, Enrico Federici, Agoura Diantom, et al.Food Science & Nutrition|February 11, 2025
Green Synthesis of Nanoparticles in Mitigating Postharvest Losses of Fruits and VegetablesAyesha Shakeel, Madiha Rohi, Rizwana Batool, et al.Food Science & Nutrition|October 20, 2025
Safety Evaluation of Ultrasonic-Assisted OSA-Modified Tamarind Seed Gum for Food ApplicationsAdan Naeem, Rizwana Batool, Mahwash Aziz, et al.Food Science & Nutrition|December 19, 2025
Characterization of Normal and Ozone Stressed <i>Moringa</i> Mediated Silver (Ag) Nanoparticles (AgNPs) and Plant Crude Extract Against Pathogenic StrainsMisbah Zaid Ali, Zia Ullah, Sabaz Ali Khan, et al.Pageof 1