SCARNATO, LUCILLA
SCARNATO, LUCILLA
ARAG - AREA FINANZA E CONTABILITA'
Collaboratori
Immunoreactivity of gluten-sensitized sera toward wheat, rice, corn, and Amaranth flour proteins treated with microbial transglutaminase
2019 Scarnato L.; Gadermaier G.; Volta U.; De Giorgio R.; Caio G.; Lanciotti R.; Del Duca S.
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough
2017 Scarnato, Lucilla; Montanari, Chiara; Serrazanetti, Diana Isabella; Aloisi, Iris; Balestra, Federica; Del Duca, Stefano; Lanciotti, Rosalba
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure
2016 Scarnato, Lucilla; Serrazanetti, Diana Isabella; Aloisi, Iris; Montanari, Chiara; Del Duca, Stefano; Lanciotti, Rosalba
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties.
2015 Scarnato, L.; Aloisi, I.; Montanari, C.; Balestra, F.; Lanciotti, R.; Del Duca, S.
Effect of salinity on seeds protein composition of three landraces of chenopodium quinoa
2015 Aloisi Iris; Scarnato Lucilla; Ruiz Karina; Biondi Stefania
Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense.
2015 Scarnato, L.; Aloisi, I.; Montanari, C.; Lanciotti, R.; Del Duca, S.
The BIORICE European project: BIOtechnology for the recovery of valuable peptides from industrial RICE by-products and production of added value ingredients for nutraceuticals, functional foods and cosmetics
2014 Scarnato, L.; Ferri, M.; Tassoni, A.
The BIORICE European project: BIOtechnology for the recovery of valuable peptides from industrial RICE by-products and production of added value ingredients for nutraceuticals, functional foods and cosmetics.
2014 Tassoni, A.; Scarnato, L.; Ferri, M.