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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking.
J Food Sci Technol. 2020 Oct;57(10):3864-3873. doi: 10.1007/s13197-020-04418-1. Epub 2020 Apr 13.
J Food Sci Technol. 2020.
PMID: 32904002
Free PMC article.
The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate.
Glicerina V, Balestra F, Dalla Rosa M, Bergenhstål B, Tornberg E, Romani S.
Glicerina V, et al.
J Food Sci. 2014 Jul;79(7):E1359-65. doi: 10.1111/1750-3841.12508. Epub 2014 Jun 3.
J Food Sci. 2014.
PMID: 24894569
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Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.
Glicerina V, Balestra F, Capozzi F, Dalla Rosa M, Romani S.
Glicerina V, et al.
J Texture Stud. 2017 Nov 17. doi: 10.1111/jtxs.12311. Online ahead of print.
J Texture Stud. 2017.
PMID: 29148052
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Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage.
Glicerina V, Siroli L, Betoret E, Canali G, Dalla Rosa M, Lanciotti R, Romani S.
Glicerina V, et al.
J Sci Food Agric. 2022 Aug 30;102(11):4454-4461. doi: 10.1002/jsfa.11799. Epub 2022 Feb 12.
J Sci Food Agric. 2022.
PMID: 35092615
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Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges.
Betoret N, Betoret E, Glicerina VT.
Betoret N, et al. Among authors: glicerina vt.
Foods. 2023 Dec 19;13(1):9. doi: 10.3390/foods13010009.
Foods. 2023.
PMID: 38201036
Free PMC article.
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