Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds-Reference-Cited by-同舟云学术

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Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds

Published:2022-10 Issue: Volume:168 Page:113881
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gabriella Santagata,Tiziana Di Renzo^ORCID,Salvatore Mallardo,Anna Reale^ORCID,Giovanni Cascone,Floriana Boscaino,Grazia Volpe Maria

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis;Alasalvar;Journal of Agricultural and Food Chemistry,2003

2. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrasonics Sonochemistry,2017

3. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs;Aponte;Food Chemistry,2013

4. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs;Aponte;LWT--Food Science and Technology,2014

5. Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa);Attanasio;Food Chemistry,2004

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1. Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects;Foods;2023-11-11

2. Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy;Foods;2023-04-30

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