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Page 1
Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.
Foods. 2023 Jul 8;12(14):2641. doi: 10.3390/foods12142641.
Foods. 2023.
PMID: 37509733
Free PMC article.
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread.
Sanna M, Fois S, Falchi G, Campus M, Roggio T, Catzeddu P.
Sanna M, et al. Among authors: fois s.
Food Sci Biotechnol. 2018 Dec 15;28(3):721-730. doi: 10.1007/s10068-018-0530-y. eCollection 2019 Jun.
Food Sci Biotechnol. 2018.
PMID: 31093429
Free PMC article.
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Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.
Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C.
Piga A, et al. Among authors: fois s.
Foods. 2021 Apr 22;10(5):920. doi: 10.3390/foods10050920.
Foods. 2021.
PMID: 33922117
Free PMC article.
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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough.
Fois S, Piu PP, Sanna M, Roggio T, Catzeddu P.
Fois S, et al.
Foods. 2021 Oct 19;10(10):2507. doi: 10.3390/foods10102507.
Foods. 2021.
PMID: 34681556
Free PMC article.
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Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties.
Fois S, Campus M, Piu PP, Siliani S, Sanna M, Roggio T, Catzeddu P.
Fois S, et al.
Foods. 2019 Sep 18;8(9):422. doi: 10.3390/foods8090422.
Foods. 2019.
PMID: 31540522
Free PMC article.
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Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition.
Fois S, Schlichting L, Marchylo B, Dexter J, Motzo R, Giunta F.
Fois S, et al.
J Sci Food Agric. 2011 Nov;91(14):2664-73. doi: 10.1002/jsfa.4509. Epub 2011 Aug 12.
J Sci Food Agric. 2011.
PMID: 21842525
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