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27 results on '"Marina Mefleh"'

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1. Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives

2. Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

4. Clipping Effect on the Grain Nitrogen and Protein Fractions of Ancient and Old Wheats Grown in a Mediterranean Environment

5. Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

6. Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

7. Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

8. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

9. Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

10. Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?

11. Role of Nitrogen Uptake and Grain Number on the Determination of Grain Nitrogen Content in Old Durum Wheat Cultivars

12. N Partitioning between Gluten Fractions in a Set of Italian Durum Wheat Cultivars: Role of the Grain N Content

13. Is the Technological Quality of Old Durum Wheat Cultivars Superior to That of Modern Ones When Exposed to Moderately High Temperatures during Grain Filling?

14. Clipping Effect on the Grain Nitrogen and Protein Fractions of Ancient and Old Wheats Grown in a Mediterranean Environment

16. Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

17. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

18. Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?

19. Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel

20. Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

21. Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review

22. Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits

23. N Partitioning between Gluten Fractions in a Set of Italian Durum Wheat Cultivars: Role of the Grain N Content

24. From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality

25. From seed to bread: variation in quality in a set of old durum wheat cultivars

26. Role of Nitrogen Uptake and Grain Number on the Determination of Grain Nitrogen Content in Old Durum Wheat Cultivars

27. From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality

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