Eleonora Carini
Università degli Studi di Parma
H-index: 24
Europe-Italy
Top articles of Eleonora Carini
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study | Current Research in Food Science | Sofia Melchior Eleonora Carini Marcello Gigliotti Francesco Ciuffarin Marilena Marino | 2024/1/1 |
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems | Current Research in Food Science | Federico Basso Francesco Ciuffarin Miriam Chiodetti Marcello Alinovi Eleonora Carini | 2024/2/16 |
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk | Foods | Luca Bettera Marcello Alinovi Paolo D’Incecco Monica Gatti Eleonora Carini | 2023/9/2 |
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops | Foods | Mia Marchini Maria Paciulli Lorenza Broccardo Maria Grazia Tuccio Francesca Scazzina | 2023/4/13 |
Use of discrimination analysis to identify differences during cooking of novel pasta formulations | Food Structure | F Boukid P Littardi E Carini A Diantom E Curti | 2022/7/1 |
A fibre syrup for the sugar reduction in fruit filling for bakery application | International Journal of Gastronomy and Food Science | Alessandro Carcelli Anna Albertini Elena Vittadini Eleonora Carini | 2022/6/1 |
Wholewheat bread: effect of gradual water or flour addition during kneading on dough and bread properties. | Ottavia Parenti Eleonora Carini Mia Marchini Maria Grazia Tuccio Lorenzo Guerrini | 2022/2/21 | |
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review | Mia Marchini Alice Rosi Francesca Raia Elena Bertolotti Francesca Scazzina | 2022/11/17 | |
Effetti dell’aggiunta di acqua o farina durante l’impastamento sulle proprietà tecnologiche degli impasti e del pane da farina integrale | TECNICA MOLITORIA | O Parenti E Carini M Marchini MG Tuccio L Guerrini | 2022 |
Technological functionality of composite flours from sorghum, tapioca and cowpea | International Journal of Food Science & Technology | Mia Marchini Alessandra Marti Maria Grazia Tuccio Elena Bocchi Eleonora Carini | 2022/8 |
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage | Marcello Alinovi Miriam Chiodetti Eleonora Carini Maria Paciulli | 2021 | |
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality | LWT | Ottavia Parenti Lorenzo Guerrini Eleonora Carini Bruno Zanoni | 2021/7/1 |
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization | Current Research in Food Science | Federica Flamminii Maria Paciulli Alessandro Di Michele Paola Littardi Eleonora Carini | 2021/1/1 |
Semi‐solid fibre syrup for sugar reduction in cookies | International Journal of Food Science & Technology | Alessandro Carcelli Xinying Suo Fatma Boukid Eleonora Carini Elena Vittadini | 2021/10 |
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties | LWT | Ottavia Parenti Eleonora Carini Mia Marchini Maria Grazia Tuccio Lorenzo Guerrini | 2021/5/1 |
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? | Lwt | Mia Marchini Eleonora Carini Nicolò Cataldi Fatma Boukid Massimo Blandino | 2021/1/1 |
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content | Food Chemistry | Ottavia Parenti Lorenzo Guerrini Bruno Zanoni Mia Marchini Maria Grazia Tuccio | 2021/2/15 |
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content | International Journal of Gastronomy and Food Science | Alessandro Carcelli Anna Albertini Elena Vittadini Eleonora Carini | 2021/10/1 |
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features | Foods | Mia Marchini Alessandra Marti Claudia Folli Barbara Prandi Tommaso Ganino | 2021/2/12 |
Insight into molecular and rheological properties of sprouted sorghum flour | Food Chemistry | Mia Marchini Riccardo Arduini Eleonora Carini | 2021/9/15 |
