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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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Carola Cappa

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Food Chemistry|April 15, 2017

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategiesCristina Alamprese, Carola Cappa, Simona Ratti, et al.

Foods (Basel, Switzerland)|October 28, 2023

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph StrengthIsrael Hernández-López, Cristina Alamprese, Carola Cappa, et al.

Foods (Basel, Switzerland)|January 20, 2021

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based PastaCarola Cappa, Monica Laureati, Maria Cristina Casiraghi, et al.

Journal of the Science of Food and Agriculture|March 18, 2025

Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional featuresCarola Cappa, Giulia Castorina, Giovanni Fiorillo, et al.

Pageof 2

Search research articles

Showing results (11-20 of 14) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 14 results.

Food Chemistry|April 15, 2017

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategiesCristina Alamprese, Carola Cappa, Simona Ratti, et al.

Foods (Basel, Switzerland)|October 28, 2023

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph StrengthIsrael Hernández-López, Cristina Alamprese, Carola Cappa, et al.

Foods (Basel, Switzerland)|January 20, 2021

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based PastaCarola Cappa, Monica Laureati, Maria Cristina Casiraghi, et al.

Journal of the Science of Food and Agriculture|March 18, 2025

Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional featuresCarola Cappa, Giulia Castorina, Giovanni Fiorillo, et al.

Pageof 2