Mariagrazia Giarnetti

All papers authored by Mariagrazia Giarnetti

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2018 Virgilio Giannone, Mariagrazia Giarnetti

, Alfio Spina, Aldo Todaro, Biagio Pecorino, Carmine Summo, Francesco Caponio, Vito Michele Paradiso, Antonella Pasqualone

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

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2015 Mariagrazia Giarnetti

, Vito Michele Paradiso

, Francesco Caponio

, Carmine Summo, Antonella Pasqualone

Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

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Vito M. Paradiso

, Mariagrazia Giarnetti

, Carmine Summo, Antonella Pasqualone, Fabio Minervini

, Francesco Caponio

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

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2014 Carla Di Mattia, Vito Michele Paradiso, Lucia Andrich, Mariagrazia Giarnetti

, Francesco Caponio

, Paola Pittia

Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

V. M. Paradiso, M. Giarnetti

, C. Di Mattia, L. Andrich, L. Cosmai, C. Summo, F. Caponio

Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters | Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione

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2013 Francesco Caponio

, Mariagrazia Giarnetti

, Carmine Summo, Vito M. Paradiso, Lucrezia Cosmai, Tommaso Gomes

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

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2012 Francesco Caponio

, Mariagrazia Giarnetti

, Vito M. Paradiso, Carmine Summo, Tommaso Gomes

Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils

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Mariagrazia Giarnetti

, Francesco Caponio

, Vito M. Paradiso, Carmine Summo, Tommaso Gomes

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage

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2011 Francesco Caponio

, Mariagrazia Giarnetti

, Carmine Summo, Tommaso Gomes

Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

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M. Giarnetti

, F. Caponio

, C. Summo, T. Gomes

Possibility of using extra virgin olive oil in the taralli-making | Possibilità di impiego di olio extra vergine di oliva nella produzione di taralli

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All papers authored by Mariagrazia Giarnetti