M. Lucisano - Publications, H-index & Citations

M. Lucisano

University of Milan

32H指数

146论文数

2.8K被引数

收录论文 38

发表时间

Turbo-Treatment of Rice Flour to Improve Technological Functionality

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-08-05

OAAI

Cappa, Carola; Invernizzi, Roberto; Lucisano, Mara; Alamprese, Cristina

A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life

TALANTA

IF6.1

2020-01-01

OAAI

Malegori, Cristina; Buratti, Susanna; Benedetti, Simona; Oliveri, Paolo; Ratti, Simona; Cappa, Carola; Lucisano, Mara

Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-12-01

OAAI

Kahraman, Gokcen; Harsa, Sebnem; Lucisano, Mara; Cappa, Carola

Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history

FOOD HYDROCOLLOIDS

IF12.4

2018-11-01

PREAI

Mariotti, Manuela; Caccialanza, Gaia; Cappa, Carola; Lucisano, Mara

A study on the quality of einkorn (Triticum monococcum L. ssp monococcum) pasta

JOURNAL OF CEREAL SCIENCE

IF3.7

2018-07-01

OAAI

Brandolini, Andrea; Lucisano, Mara; Mariotti, Manuela; Hidalgo, Alyssa

Characterization of rheological properties of rye arabinoxylans in buckwheat model systems 荞麦模型系统中黑麦阿拉伯木聚糖流变特性的表征

FOOD HYDROCOLLOIDS

IF12.4

2018-07-01

PREAI

Bender, Denisse; Nemeth, Renata; Cavazzi, Giada; Turoczi, Fanni; Schall, Eszter; D'Amico, Stefano; Torok, Kitti; Lucisano, Mara; Tomoskozi, Sandor; Schoenlechner, Regine

Rheological properties and baking performance of new waxy lines: Strengths and weaknesses

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-02-01

OAAI

Caramanico, Rosita; Marti, Alessandra; Vaccino, Patrizia; Bottega, Gabriella; Cappa, Carola; Lucisano, Mara; Pagani, Maria Ambrogina

Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-10-01

PREAI

Cappa, Carola; Franchi, Roberta; Bogo, Valentina; Lucisano, Mara

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies 全麦面包棒的保质期延长: 配方和包装策略

FOOD CHEMISTRY

IF9.8

2017-09-01

PREAI

Alamprese, Cristina; Cappa, Carola; Ratti, Simona; Limbo, Sara; Signorelli, Marco; Fessas, Dimitrios; Lucisano, Mara

Tocols, carotenoids, heat damage and technological quality of diced tomatoes processed in different industrial lines

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-09-01

PREAI

Hidalgo, Alyssa; Di Prima, Roberta; Fongaro, Lorenzo; Cappa, Carola; Lucisano, Mara

Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

JOURNAL OF CEREAL SCIENCE

IF3.7

2017-09-01

PREAI

Frauenlob, Johannes; Moriano, Maria Eletta; Innerkofler, Ute; D'Amico, Stefano; Lucisano, Mara; Schoenlechner, Regine

Interplay between starch and proteins in waxy wheat

JOURNAL OF CEREAL SCIENCE

IF3.7

2017-05-01

PREAI

Caramanico, Rosita; Barbiroli, Alberto; Marengo, Mauro; Fessas, Dimitrios; Bonomi, Francesco; Lucisano, Mara; Pagani, Maria Ambrogina; Iametti, Stefania; Marti, Alessandra

Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2017-02-06

PREAI

Mariotti, M.; Cappa, Carola; Picozzi, C.; Tedesco, B.; Fongaro, L.; Lucisano, M.

Effect of high pressure processing on the baking aptitude of corn starch and rice flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-11-01

PREAI

Cappa, Carola; Barbosa-Canovas, Gustavo V.; Lucisano, Mara; Mariotti, Manuela