Mastromatteo M - Search Results

1

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.

Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA. Padalino L, et al. Among authors: mastromatteo m. Int J Food Sci Nutr. 2015 Mar;66(2):148-58. doi: 10.3109/09637486.2014.959897. Epub 2014 Dec 18. Int J Food Sci Nutr. 2015. PMID: 25519246

2

Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.

Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA. Padalino L, et al. Among authors: mastromatteo m. J Sci Food Agric. 2014 Aug;94(11):2196-204. doi: 10.1002/jsfa.6537. Epub 2014 Jan 20. J Sci Food Agric. 2014. PMID: 24338346

3

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.

Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA. Padalino L, et al. Among authors: mastromatteo m. Int J Food Sci Nutr. 2015 May;66(3):266-74. doi: 10.3109/09637486.2014.1000838. Epub 2015 Feb 10. Int J Food Sci Nutr. 2015. PMID: 25666412

4

Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran.

Previtali MA, Mastromatteo M, Conte A, De Vita P, Ficco DB, Del Nobile MA. Previtali MA, et al. Among authors: mastromatteo m. J Food Sci Technol. 2016 Feb;53(2):1319-27. doi: 10.1007/s13197-015-2053-3. Epub 2015 Nov 2. J Food Sci Technol. 2016. PMID: 27162413 Free PMC article.

5

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.

Padalino L, Mastromatteo M, Sepielli G, Nobile MAD. Padalino L, et al. Among authors: mastromatteo m. Materials (Basel). 2011 Dec 8;4(12):2119-2135. doi: 10.3390/ma4122119. Materials (Basel). 2011. PMID: 28824128 Free PMC article.

6

Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies.

Baiano A, Mastromatteo M, Del Nobile MA. Baiano A, et al. Among authors: mastromatteo m. Molecules. 2012 Sep 26;17(10):11421-34. doi: 10.3390/molecules171011421. Molecules. 2012. PMID: 23014499 Free PMC article.

7

X-ray microtomography to study the microstructure of cream cheese-type products.

Laverse J, Mastromatteo M, Frisullo P, Del Nobile MA. Laverse J, et al. Among authors: mastromatteo m. J Dairy Sci. 2011 Jan;94(1):43-50. doi: 10.3168/jds.2010-3524. J Dairy Sci. 2011. PMID: 21183015 Free article.

8

Fat microstructure of yogurt as assessed by x-ray microtomography.

Laverse J, Mastromatteo M, Frisullo P, Albenzio M, Gammariello D, Del Nobile MA. Laverse J, et al. Among authors: mastromatteo m. J Dairy Sci. 2011 Feb;94(2):668-75. doi: 10.3168/jds.2010-3672. J Dairy Sci. 2011. PMID: 21257035 Free article.

9

Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese.

Gammariello D, Chillo S, Mastromatteo M, Di Giulio S, Attanasio M, Del Nobile MA. Gammariello D, et al. Among authors: mastromatteo m. J Dairy Sci. 2008 Nov;91(11):4155-63. doi: 10.3168/jds.2008-1280. J Dairy Sci. 2008. PMID: 18946119 Free article.

10

Synthesis and characterization of P δ-layer in SiO2 by monolayer doping.

Arduca E, Mastromatteo M, De Salvador D, Seguini G, Lenardi C, Napolitani E, Perego M. Arduca E, et al. Among authors: mastromatteo m. Nanotechnology. 2016 Feb 19;27(7):075606. doi: 10.1088/0957-4484/27/7/075606. Epub 2016 Jan 20. Nanotechnology. 2016. PMID: 26789694

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