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Lorenzo Bini, Massimo Gori, Stefania Nin, Roberto Natale, Elisabetta Meacci, Edgardo Giordani and Stefano Biricolti
Castanea sativa Mill. is a valuable species with historical and economic importance in Europe, particularly in the Mediterranean area. In Italy, chestnut cultivation has been developed for centuries, leading to the recognition of more than 300 varieties....
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Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi and Gabriele Loris Beccaro
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work...
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Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielinska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak and Anna Zbikowska
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality o...
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Yurii Pleskachiov, Sergey Voronov, Serazhutdin Kurbanov, Francess Sia Saquee and Meisam Zargar
The need for effective nutrient management is crucial for optimizing wheat production and increasing the plant?s ability to tolerate different environmental stresses. In this study, we assessed the influence of new-generation PGRs and foliar topdressing ...
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Maëlys Brochard, Paula Correia, Maria João Barroca and Raquel P. F. Guiné
This work aimed at developing fortified pastas incorporating chestnut flour (25?55%) and powdered pollen (5?20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carr...
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