| Effect of the addition of bran fractions on bread properties E Curti, E Carini, G Bonacini, G Tribuzio, E Vittadini Journal of Cereal Science 57 (3), 325-332, 2013 | 174 | 2013 |
| Bread staling: effect of gluten on physico-chemical properties and molecular mobility E Curti, E Carini, G Tribuzio, E Vittadini LWT-Food Science and Technology 59 (1), 418-425, 2014 | 111 | 2014 |
| Water molecular dynamics during bread staling by nuclear magnetic resonance E Curti, S Bubici, E Carini, S Baroni, E Vittadini LWT-Food Science and Technology 44 (4), 854-859, 2011 | 108 | 2011 |
| The use of potato fibre to improve bread physico-chemical properties during storage E Curti, E Carini, A Diantom, E Vittadini Food chemistry 195, 64-70, 2016 | 106 | 2016 |
| Effect of different air/steam convection cooking methods on turkey breast meat: Physical characterization, water status and sensory properties B Mora, E Curti, E Vittadini, D Barbanti Meat science 88 (3), 489-497, 2011 | 87 | 2011 |
| Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta E Carini, E Vittadini, E Curti, F Antoniazzi, P Viazzani Food Chemistry 122 (2), 462-469, 2010 | 84 | 2010 |
| Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) E Chiavaro, E Vittadini, M Musci, F Bianchi, E Curti LWT-Food Science and Technology 41 (1), 58-70, 2008 | 79 | 2008 |
| Effects of different shaping modes on physico-chemical properties and water status of fresh pasta E Carini, E Vittadini, E Curti, F Antoniazzi Journal of Food Engineering 93 (4), 400-406, 2009 | 70 | 2009 |
| Evaluation of porous starch as a flavour carrier C Belingheri, E Curti, A Ferrillo, E Vittadini Food & function 3 (3), 255-261, 2012 | 36 | 2012 |
| Water dynamics of ready to eat shelf stable pasta meals during storage E Carini, E Curti, P Littardi, M Luzzini, E Vittadini Innovative Food Science & Emerging Technologies 17, 163-168, 2013 | 35 | 2013 |
| Effect of formulation on physicochemical properties and water status of nutritionally enriched fresh pasta E Carini, E Curti, E Spotti, E Vittadini Food and Bioprocess Technology 5, 1642-1652, 2012 | 35 | 2012 |
| Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies E Curti, E Federici, A Diantom, E Carini, E Pizzigalli, V Wu Symon, ... Journal of the Science of Food and Agriculture 98 (10), 3836-3842, 2018 | 30 | 2018 |
| Physico-chemical properties of ready to eat, shelf-stable pasta during storage E Carini, E Curti, F Cassotta, NEO Najm, E Vittadini Food chemistry 144, 74-79, 2014 | 29 | 2014 |
| Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread F Boukid, E Carini, E Curti, G Bardini, E Pizzigalli, E Vittadini LWT 92, 465-470, 2018 | 28 | 2018 |
| Effect of added ingredients on water status and physico-chemical properties of tomato sauce A Diantom, E Curti, E Carini, E Vittadini Food Chemistry 236, 101-108, 2017 | 28 | 2017 |
| Effect of bran on bread staling: Physico-chemical characterization and molecular mobility E Curti, E Carini, G Tribuzio, E Vittadini Journal of Cereal Science 65, 25-30, 2015 | 28 | 2015 |
| Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility E Carini, E Curti, F Fattori, M Paciulli, E Vittadini European Food Research and Technology 243, 867-877, 2017 | 25 | 2017 |
| The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? E Curti, E Carini, MF Cobo, T Bocher, E Vittadini Food Chemistry 237, 766-772, 2017 | 22 | 2017 |
| Staling and water dynamics in high-gluten bread E Curti, E Carini, E Vittadini European Food Research and Technology 243, 1173-1182, 2017 | 21 | 2017 |
| Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation G Bardini, F Boukid, E Carini, E Curti, E Pizzigalli, E Vittadini LWT 91, 467-476, 2018 | 18 | 2018 |
Eleonora CariniDepartment of Food and Drugs, University of Parma在 unipr.it 的电子邮件经过验证
Eleonora CariniDepartment of Food and Drugs, University of Parma在 unipr.it 的电子邮件经过验证
Roberto AneddaSenior Researcher, Porto Conte Ricerche在 portocontericerche.it 的电子邮件经过验证