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Laura Gazza

Showing results (1-10 of 32) with videos related to

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Foods (Basel, Switzerland)|August 26, 2022
Special Issue: Innovative Pasta with High Nutritional and Health PotentialLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|September 28, 2023
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food BiodiversityLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|June 26, 2025
Technological Development in Wholegrain Food ProcessingFrancesca Nocente, Laura Gazza
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)|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.
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.
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.
GM Crops & Food|November 6, 2024
Consumers' response to genetically modified food: an Italian case studyFederica DeMaria, Simona Romeo Lironcurti, Federica Morandi, 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 4

Showing results (1-10 of 32) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|August 26, 2022
Special Issue: Innovative Pasta with High Nutritional and Health PotentialLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|September 28, 2023
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food BiodiversityLaura Gazza, Francesca Nocente
Foods (Basel, Switzerland)|June 26, 2025
Technological Development in Wholegrain Food ProcessingFrancesca Nocente, Laura Gazza
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)|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.
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.
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.
GM Crops & Food|November 6, 2024
Consumers' response to genetically modified food: an Italian case studyFederica DeMaria, Simona Romeo Lironcurti, Federica Morandi, 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 4