검색결과 : 12건
| No. | Article |
|---|---|
| 1 |
Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability Lamacchia C, Chillo S, Lamparelli S, Suriano N, La Notte E, Del Nobile MA Journal of Food Engineering, 96(1), 97, 2010 |
| 2 |
Influence of repeated extrusions on some properties of non-conventional spaghetti Chillo S, Civica V, Iannetti M, Mastromatteo M, Suriano N, Del Nobile MA Journal of Food Engineering, 100(2), 329, 2010 |
| 3 |
Modeling the mechanical properties of pasta cooked at different times Cafieri S, Mastromatteo M, Chillo S, Del Nobile MA Journal of Food Engineering, 100(2), 336, 2010 |
| 4 |
Influence of spelt bran on the physical properties of WPI composite films Mastromatteo M, Chillo S, Buonocore GG, Massaro A, Conte A, Bevilacqua A, Del Nobile MA Journal of Food Engineering, 92(4), 467, 2009 |
| 5 |
A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti Chillo S, Iannetti M, Civica V, Suriano N, Mastromatteo M, Del Nobile MA Journal of Food Engineering, 94(3-4), 222, 2009 |
| 6 |
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea Chillo S, Laverse J, Falcone PM, Del Nobile MA Journal of Food Engineering, 84(1), 101, 2008 |
| 7 |
Influence of glycerol and chitosan on tapioca starch-based edible film properties Chillo S, Flores S, Mastromatteo M, Conte A, Gerschenson L, Del Nobile MA Journal of Food Engineering, 88(2), 159, 2008 |
| 8 |
Effects of spelt and wheat bran on the performances of wheat gluten films Mastromatteo M, Chillo S, Buonocore GG, Massaro A, Conte A, Del Nobile MA Journal of Food Engineering, 88(2), 202, 2008 |
| 9 |
Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods Del Nobile MA, Chillo S, Mentana A, Baiano A Journal of Food Engineering, 78(3), 978, 2007 |
| 10 |
Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model Falcone PM, Chillo S, Giudici P, Del Nobile MA Journal of Food Engineering, 80(1), 234, 2007 |