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Page 1
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods.
J Sci Food Agric. 2022 Apr;102(6):2199-2211. doi: 10.1002/jsfa.11702. Epub 2021 Dec 16.
J Sci Food Agric. 2022.
PMID: 34855216
Review.
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.
de Gennaro G, Difonzo G, Summo C, Pasqualone A, Caponio F.
de Gennaro G, et al.
Foods. 2022 Feb 15;11(4):552. doi: 10.3390/foods11040552.
Foods. 2022.
PMID: 35206029
Free PMC article.
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Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
Caponio GR, Difonzo G, de Gennaro G, Calasso M, De Angelis M, Pasqualone A.
Caponio GR, et al. Among authors: de gennaro g.
Front Nutr. 2022 Feb 10;9:830932. doi: 10.3389/fnut.2022.830932. eCollection 2022.
Front Nutr. 2022.
PMID: 35223958
Free PMC article.
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Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta.
Difonzo G, de Gennaro G, Caponio GR, Vacca M, Dal Poggetto G, Allegretta I, Immirzi B, Pasqualone A.
Difonzo G, et al. Among authors: de gennaro g.
Foods. 2022 Sep 30;11(19):3032. doi: 10.3390/foods11193032.
Foods. 2022.
PMID: 36230108
Free PMC article.
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