SUO, XINYING
SUO, XINYING
Universita' degli Studi di CAMERINO
Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata
2023-01-01 Santanatoglia, Agnese; KAMGANG NZEKOUE, ASTRIDE FRANKS; Alesi, Alessandro; Ricciutelli, Massimo; Sagratini, Gianni; Suo, Xinying; Torregiani, Elisabetta; Vittori, Sauro; Caprioli, Giovanni
Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication
2021-01-01 Suo, Xinying; Mosca, Ana Carolina; Pellegrini, Nicoletta; Vittadini, Elena
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta
2024-01-01 Suo, Xinying; Baggio, Anna; Pellegrini, Nicoletta; Vincenzetti, Silvia; Vittadini, Elena
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta
2024-01-01 Suo, Xinying; Dall’Asta, Margherita; Giuberti, Gianluca; Minucciani, Michele; Wang, Zhangcun; Vittadini, Elena
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
2023-01-01 Moreno-Araiza, Oscar; Boukid, Fatma; Suo, Xinying; Wang, Shihao; Vittadini, Elena
Quality of wholemeal pasta made with pigmented and ancient wheats
2023-01-01 Suo, Xinying; Pompei, Francesca; Bonfini, Matteo; Mustafa, Ahmed M.; Sagratini, Gianni; Wang, Zhangcun; Vittadini, Elena
Semi-solid fibre syrup for sugar reduction in cookies
2021-01-01 Carcelli, Alessandro; Suo, Xinying; Boukid, Fatma; Carini, Eleonora; Vittadini, Elena
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta
2022-01-01 Suo, Xinying; Dall’Asta, Margherita; Giuberti, Gianluca; Minucciani, Michele; Wang, Zhangcun; Vittadini, Elena
| Titolo | Data di pubblicazione | Autore(i) | Tipo | File |
|---|---|---|---|---|
| Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata | 1-gen-2023 | Santanatoglia, Agnese; KAMGANG NZEKOUE, ASTRIDE FRANKS; Alesi, Alessandro; Ricciutelli, Massimo; Sagratini, Gianni; Suo, Xinying; Torregiani, Elisabetta; Vittori, Sauro; Caprioli, Giovanni | Articolo | |
| Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication | 1-gen-2021 | Suo, Xinying; Mosca, Ana Carolina; Pellegrini, Nicoletta; Vittadini, Elena | Articolo | |
| Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta | 1-gen-2024 | Suo, Xinying; Baggio, Anna; Pellegrini, Nicoletta; Vincenzetti, Silvia; Vittadini, Elena | Articolo | |
| Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta | 1-gen-2024 | Suo, Xinying; Dall’Asta, Margherita; Giuberti, Gianluca; Minucciani, Michele; Wang, Zhangcun; Vittadini, Elena | Articolo | |
| Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making | 1-gen-2023 | Moreno-Araiza, Oscar; Boukid, Fatma; Suo, Xinying; Wang, Shihao; Vittadini, Elena | Articolo | |
| Quality of wholemeal pasta made with pigmented and ancient wheats | 1-gen-2023 | Suo, Xinying; Pompei, Francesca; Bonfini, Matteo; Mustafa, Ahmed M.; Sagratini, Gianni; Wang, Zhangcun; Vittadini, Elena | Articolo | |
| Semi-solid fibre syrup for sugar reduction in cookies | 1-gen-2021 | Carcelli, Alessandro; Suo, Xinying; Boukid, Fatma; Carini, Eleonora; Vittadini, Elena | Articolo | |
| The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta | 1-gen-2022 | Suo, Xinying; Dall’Asta, Margherita; Giuberti, Gianluca; Minucciani, Michele; Wang, Zhangcun; Vittadini, Elena | Articolo |