Francesco MARRA | Publications
Francesco MARRA Publications
| 2024 | |
| Articolo in rivista | |
| Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. Vol. 198. Pag.1-9 ISSN:0023-6438. | |
| Malvano, F.; Muccio, E.; Galgano, F.; Marra, F.; Albanese, D. | |
| Digital Object Identifier (DOI): 10.1016/j.lwt.2024.115993 Codice identificativo SCOPUS: 2-s2.0-85188896542 | |
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| 2024 | |
| Articolo in rivista | |
| A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels GELS. Vol. 10. Pag.1-15 ISSN:2310-2861. | |
| Malvano, Francesca; Albanese, Donatella; Cinquanta, Luciano; Liparoti, Sara; Marra, Francesco | |
| Digital Object Identifier (DOI): 10.3390/gels10040214 | |
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| 2024 | |
| Articolo in rivista | |
| Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation FOOD ENGINEERING REVIEWS. Pag.1-19 ISSN:1866-7910. | |
| Costa, J. M.; Marra, F. | |
| Digital Object Identifier (DOI): 10.1007/s12393-024-09372-8 Codice identificativo ISI: WOS:001198975400001 Codice identificativo SCOPUS: 2-s2.0-85190248242 | |
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339279Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics
| 2024 | |
| Articolo in rivista | |
| Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. Vol. 203. Pag.1-9 ISSN:0023-6438. | |
| Mattioli, N. G.; Olivera, D. F.; Salvadori, V. O.; Marra, F.; Goñi, S. M. | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1016/j.lwt.2024.116357 Codice identificativo ISI: WOS:001259020600001 Codice identificativo SCOPUS: 2-s2.0-85196192342 | |
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