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Francesca Nocente

Showing results (1-10 of 18) with videos related to

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Foods (Basel, Switzerland)|September 28, 2023
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food BiodiversityLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|August 26, 2022
Special Issue: Innovative Pasta with High Nutritional and Health PotentialLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|June 26, 2025
Technological Development in Wholegrain Food ProcessingFrancesca Nocente, Laura Gazza
Journal of Agricultural and Food Chemistry|December 16, 2014
Effect of 5-n-alkylresorcinol extracts from durum wheat whole grain on the growth of fusarium head blight (FHB) causal agentsRoberto Ciccoritti, Marina Pasquini, Daniela Sgrulletta, et al.
Foods (Basel, Switzerland)|July 2, 2021
Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content CultivarsFederica Taddei, Elena Galassi, Francesca Nocente, et al.
Foods (Basel, Switzerland)|May 14, 2022
Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food DiversityFrancesca Nocente, Elena Galassi, Federica Taddei, et al.
Foods (Basel, Switzerland)|March 3, 2021
Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat PastaFrancesca Nocente, Chiara Natale, Elena Galassi, et al.
Foods (Basel, Switzerland)|September 23, 2022
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized FlourLaura Gazza, Elena Galassi, Francesca Nocente, et al.
Food Chemistry|November 6, 2019
Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indicesPatrizia Firmani, Alessandro Nardecchia, Francesca Nocente, et al.
Plants (Basel, Switzerland)|August 12, 2023
Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta FormulationsElena Galassi, Laura Gazza, Francesca Nocente, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|September 28, 2023
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food BiodiversityLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|August 26, 2022
Special Issue: Innovative Pasta with High Nutritional and Health PotentialLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|June 26, 2025
Technological Development in Wholegrain Food ProcessingFrancesca Nocente, Laura Gazza
Journal of Agricultural and Food Chemistry|December 16, 2014
Effect of 5-n-alkylresorcinol extracts from durum wheat whole grain on the growth of fusarium head blight (FHB) causal agentsRoberto Ciccoritti, Marina Pasquini, Daniela Sgrulletta, et al.
Foods (Basel, Switzerland)|July 2, 2021
Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content CultivarsFederica Taddei, Elena Galassi, Francesca Nocente, et al.
Foods (Basel, Switzerland)|May 14, 2022
Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food DiversityFrancesca Nocente, Elena Galassi, Federica Taddei, et al.
Foods (Basel, Switzerland)|March 3, 2021
Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat PastaFrancesca Nocente, Chiara Natale, Elena Galassi, et al.
Foods (Basel, Switzerland)|September 23, 2022
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized FlourLaura Gazza, Elena Galassi, Francesca Nocente, et al.
Food Chemistry|November 6, 2019
Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indicesPatrizia Firmani, Alessandro Nardecchia, Francesca Nocente, et al.
Plants (Basel, Switzerland)|August 12, 2023
Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta FormulationsElena Galassi, Laura Gazza, Francesca Nocente, et al.
Pageof 2