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Valentina Sovrani
Valentina Sovrani
Food science
Chemistry
Starch
Rheology
5
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1
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Functional bread enriched in bioactive compounds with pearled fractions of barley
2014
J.D. Coisson
Massimo Blandino
Fabiano Travaglia
Valentina Sovrani
Monica Locatelli
Matteo Bordiga
Simone Giacosa
Luca Giorgio Carlo Rolle
Amedeo Reyneri
Marco Arlorio
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Effect of adding wheat and barley pearled fractions on the rheological properties of doughs for bakery products.
2014
A. Gazzola
Federico Marinaccio
Valentina Sovrani
Massimo Blandino
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Alkylresorcinols content in pearled naked and hulled barley fractions
2012
Matteo Bordiga
Monica Locatelli
Rosa Montella
J.D. Coisson
A. Arlorio
Valentina Sovrani
Massimo Blandino
Valentina Scarpino
Amedeo Reyneri
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Alkylresorcinols content in pearled wheat fractions.
2012
Matteo Bordiga
J.D. Coisson
Fabiano Travaglia
Monica Locatelli
A. Arlorio
Valentina Sovrani
Massimo Blandino
Valentina Scarpino
Amedeo Reyneri
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Effetto delle strategie di difesa fungicida sulla produzione e la qualità tecnologica e sanitaria del frumento tenero.
2011
Federico Marinaccio
Massimo Blandino
Valentina Scarpino
Valentina Sovrani
Amedeo Reyneri
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