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Sofia Speranza

Showing results (1-10 of 4) with videos related to

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Frontiers in Plant Science|November 23, 2021
Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in AustriaSofia Speranza, Rebecca Knechtl, Ragnar Witlaczil, et al.
Foods (Basel, Switzerland)|October 23, 2021
Sprouting Time Affects Sorghum (<i>Sorghum bicolor</i> [L.] Moench) Functionality and Bread-Baking PerformanceGaetano Cardone, Rubina Rumler, Sofia Speranza, et al.
Carbohydrate Polymers|November 26, 2021
Partial acid-hydrolysis of TEMPO-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharidesCarolina O Pandeirada, Sofia Speranza, Edwin Bakx, et al.
Foods (Basel, Switzerland)|April 30, 2021
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller MillingRubina Rumler, Denisse Bender, Sofia Speranza, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Frontiers in Plant Science|November 23, 2021
Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in AustriaSofia Speranza, Rebecca Knechtl, Ragnar Witlaczil, et al.
Foods (Basel, Switzerland)|October 23, 2021
Sprouting Time Affects Sorghum (<i>Sorghum bicolor</i> [L.] Moench) Functionality and Bread-Baking PerformanceGaetano Cardone, Rubina Rumler, Sofia Speranza, et al.
Carbohydrate Polymers|November 26, 2021
Partial acid-hydrolysis of TEMPO-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharidesCarolina O Pandeirada, Sofia Speranza, Edwin Bakx, et al.
Foods (Basel, Switzerland)|April 30, 2021
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller MillingRubina Rumler, Denisse Bender, Sofia Speranza, et al.
Pageof 1