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For: Santagata G, Zannini D, Mallardo S, Boscaino F, Volpe MG. Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient. Foods 2021;10:foods10112585. [PMID: 34828864 PMCID: PMC8619524 DOI: 10.3390/foods10112585] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 01/16/2023]  Open
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Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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