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Year | Number of Results |
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2021 | 2 |
2022 | 1 |
2023 | 1 |
2024 | 1 |
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Page 1
A Potentially Ecosustainable Hazelnut/Carob-Based Spread.
Int J Food Sci. 2024 Mar 14;2024:4863035. doi: 10.1155/2024/4863035. eCollection 2024.
Int J Food Sci. 2024.
PMID: 38515832
Free PMC article.
Effect of different fibre addition on cookie dough and texture.
Gruppi A, Giuberti G, Duserm Garrido G, Spigno G.
Gruppi A, et al.
Food Sci Technol Int. 2023 Mar 8:10820132231162475. doi: 10.1177/10820132231162475. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 36890775
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Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates.
Gruppi A, Dermiki M, Spigno G, FitzGerald RJ.
Gruppi A, et al.
Foods. 2022 Feb 11;11(4):516. doi: 10.3390/foods11040516.
Foods. 2022.
PMID: 35205992
Free PMC article.
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Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.
Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, Spigno G.
Principato L, et al. Among authors: gruppi a.
Foods. 2021 Dec 10;10(12):3072. doi: 10.3390/foods10123072.
Foods. 2021.
PMID: 34945623
Free PMC article.
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Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.
Cervini M, Gruppi A, Bassani A, Spigno G, Giuberti G.
Cervini M, et al. Among authors: gruppi a.
Foods. 2021 Apr 21;10(5):908. doi: 10.3390/foods10050908.
Foods. 2021.
PMID: 33919201
Free PMC article.
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