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Carola Cappa

Showing results (1-10 of 14) with videos related to

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Foods (Basel, Switzerland)|March 6, 2021
5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning IndicesGabriella Giovanelli, Carola Cappa
Carbohydrate Polymers|September 24, 2013
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread qualityCarola Cappa, Mara Lucisano, Manuela Mariotti
Foods (Basel, Switzerland)|May 14, 2020
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected VegetablesSusanna Buratti, Carola Cappa, Simona Benedetti, et al.
Food Chemistry|August 22, 2019
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indicesCarola Cappa, James D Kelly, Perry K W Ng
Food Chemistry|March 6, 2018
Seed characteristics and physicochemical properties of powders of 25 edible dry bean varietiesCarola Cappa, James D Kelly, Perry K W Ng
Food Research International (Ottawa, Ont.)|March 17, 2018
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flourCarola Cappa, Mara Lucisano, Gustavo V Barbosa-Cánovas, et al.
Foods (Basel, Switzerland)|January 19, 2020
<i>Zymomonas mobilis</i> in Bread Dough: Characterization of Dough Leavening Performance in Presence of SucroseAlida Musatti, Carola Cappa, Chiara Mapelli, et al.
Foods (Basel, Switzerland)|January 21, 2022
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free BreadGokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, et al.
Foods (Basel, Switzerland)|February 24, 2017
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking PropertiesCarola Cappa, Mara Lucisano, Andrea Raineri, et al.
Talanta|September 14, 2019
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf lifeCristina Malegori, Susanna Buratti, Simona Benedetti, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|March 6, 2021
5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning IndicesGabriella Giovanelli, Carola Cappa
Carbohydrate Polymers|September 24, 2013
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread qualityCarola Cappa, Mara Lucisano, Manuela Mariotti
Foods (Basel, Switzerland)|May 14, 2020
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected VegetablesSusanna Buratti, Carola Cappa, Simona Benedetti, et al.
Food Chemistry|August 22, 2019
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indicesCarola Cappa, James D Kelly, Perry K W Ng
Food Chemistry|March 6, 2018
Seed characteristics and physicochemical properties of powders of 25 edible dry bean varietiesCarola Cappa, James D Kelly, Perry K W Ng
Food Research International (Ottawa, Ont.)|March 17, 2018
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flourCarola Cappa, Mara Lucisano, Gustavo V Barbosa-Cánovas, et al.
Foods (Basel, Switzerland)|January 19, 2020
<i>Zymomonas mobilis</i> in Bread Dough: Characterization of Dough Leavening Performance in Presence of SucroseAlida Musatti, Carola Cappa, Chiara Mapelli, et al.
Foods (Basel, Switzerland)|January 21, 2022
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free BreadGokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, et al.
Foods (Basel, Switzerland)|February 24, 2017
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking PropertiesCarola Cappa, Mara Lucisano, Andrea Raineri, et al.
Talanta|September 14, 2019
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf lifeCristina Malegori, Susanna Buratti, Simona Benedetti, et al.
Pageof 2