A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin-Reference-Cited by-同舟云学术

A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin

Published:2022-02 Issue:5 Volume:7 Page:
ISSN:2365-6549
Container-title:ChemistrySelect
language:en
Short-container-title:ChemistrySelect

Author:

Nuzzo Domenico¹^ORCID,Scurria Antonino²^ORCID,Picone Pasquale¹^ORCID,Guiducci Alessandro³^ORCID,Pagliaro Mario²^ORCID,Pantaleo Giuseppe²^ORCID,Albanese Lorenzo⁴^ORCID,Meneguzzo Francesco⁴^ORCID,Ciriminna Rosaria²^ORCID

Affiliation:

1. Istituto per la Ricerca e l'Innovazione Biomedica, CNR via U. La Malfa 153 90146 Palermo Italy

2. Istituto per lo Studio dei Materiali Nanostrutturati CNR, via U. La Malfa 153 90146 Palermo Italy

3. Istituto Euro Mediterraneo di Scienza e Tecnologia via M. Miraglia 20 90139 Palermo Italy

4. Istituto per la Bioeconomia, CNR via Madonna del Piano 10 50019 Sesto Fiorentino Italy

Publisher

Wiley

Subject

General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/slct.202104247

Reference30 articles.

1. Food based dietary patterns and chronic disease prevention

2. NAFLD and Atherosclerosis Are Prevented by a Natural Dietary Supplement Containing Curcumin, Silymarin, Guggul, Chlorogenic Acid and Inulin in Mice Fed a High-Fat Diet

3. Obesity and Alzheimer’s disease: Molecular bases

4. Pladis Global Winning with Biscuits. Annual Biscuit Review 2020 London: 2021.

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1. Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?;Molecules;2024-02-29

2. Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review;Foods;2023-03-04