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2020 | 3 |
2021 | 1 |
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Page 1
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads.
Food Res Int. 2020 Nov;137:109679. doi: 10.1016/j.foodres.2020.109679. Epub 2020 Sep 17.
Food Res Int. 2020.
PMID: 33233256
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization.
Flamminii F, Paciulli M, Di Michele A, Littardi P, Carini E, Chiavaro E, Pittia P, Di Mattia CD.
Flamminii F, et al. Among authors: littardi p.
Curr Res Food Sci. 2021 Oct 6;4:698-706. doi: 10.1016/j.crfs.2021.10.001. eCollection 2021.
Curr Res Food Sci. 2021.
PMID: 34661168
Free PMC article.
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Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread.
Littardi P, Rinaldi M, Grimaldi M, Cavazza A, Chiavaro E.
Littardi P, et al.
Foods. 2020 Dec 22;10(1):5. doi: 10.3390/foods10010005.
Foods. 2020.
PMID: 33375002
Free PMC article.
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Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup.
Rinaldi M, Littardi P, Paciulli M, Ganino T, Cocconi E, Barbanti D, Rodolfi M, Aldini A, Chiavaro E.
Rinaldi M, et al. Among authors: littardi p.
Foods. 2020 Aug 11;9(8):1093. doi: 10.3390/foods9081093.
Foods. 2020.
PMID: 32796512
Free PMC article.
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