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135 related items for PubMed ID: 28958525

  • 1. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.
    Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A.
    Food Chem; 2018 Feb 15; 241():242-249. PubMed ID: 28958525
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  • 2. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
    Pasqualone A, Summo C, Bilancia MT, Caponio F.
    J Food Sci; 2007 Apr 15; 72(3):S191-6. PubMed ID: 17995813
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  • 3. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 15; 81(9):H2263-72. PubMed ID: 27505458
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  • 4. Effect of salt reduction on quality and acceptability of durum wheat bread.
    Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM.
    Food Chem; 2019 Aug 15; 289():575-581. PubMed ID: 30955651
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  • 5. Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites.
    Pasqualone A, Montemurro C, Grinn-Gofron A, Sonnante G, Blanco A.
    J Agric Food Chem; 2007 May 02; 55(9):3312-8. PubMed ID: 17394336
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  • 6. Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.
    Spina A, Summo C, Timpanaro N, Canale M, Sanfilippo R, Amenta M, Strano MC, Allegra M, Papa M, Pasqualone A.
    Foods; 2024 Mar 06; 13(5):. PubMed ID: 38472920
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  • 7. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 06; 94(10):2104-17. PubMed ID: 24338919
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  • 15. Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread.
    Galoburda R, Straumite E, Sabovics M, Kruma Z.
    Foods; 2020 Dec 10; 9(12):. PubMed ID: 33321806
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  • 19. Shelf life assessment of industrial durum wheat bread as a function of packaging system.
    Licciardello F, Giannone V, Del Nobile MA, Muratore G, Summo C, Giarnetti M, Caponio F, Paradiso VM, Pasqualone A.
    Food Chem; 2017 Jun 01; 224():181-190. PubMed ID: 28159253
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  • 20. The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products.
    Pasqualone A, De Angelis D, Squeo G, Difonzo G, Caponio F, Summo C.
    Foods; 2019 Oct 16; 8(10):. PubMed ID: 31623204
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