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Local Agro-Environmental Conditions Impact Fruit Quality, Sensory Properties and Consumer Acceptance of Long Shelf-Life Tomatoes.

• Authors : Cammareri, Maria¹ (AUTHOR) ; Sinesio, Fiorella² (AUTHOR) ; Peparaio, Marina² (AUTHOR)

• Source: Agronomy. May2023, Vol. 13 Issue 5, p1265. 22p.

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Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment.

• Authors : Esposito F; Department of Public Health, University of Naples 'Federico II', via Sergio Pansini, 5-80131 Naples, Italy.; Velotto S

Subjects: Cooking*; Acrylamide/Acrylamide/Acrylamide/*analysis ; Bread/Bread/Bread/*analysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2020 Sep 11; Vol. 25 (18). Date of Electronic Publication: 2020 Sep 11.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.

• Authors : Morreale, Federico¹; Angelino, Donato¹; Pellegrini, Nicoletta^1,2

Subjects: *GLUTEN-free cooking; *CELIAC disease; *FOOD qualityITALY

• Source: Plant Foods for Human Nutrition. Jun2018, Vol. 73 Issue 2, p154-159. 6p.

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ASSESSING OIL OXIDATIVE STABILITY IN TARALLINI BY OXITEST®.

• Authors : RICIPUTI, Y.¹ ; CABONI, M. E.^1,2

Subjects: *SNACK foods; *BAKED products; *FOOD storageITALY

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2017, Vol. 29 Issue 1, p63-73. 11p.

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A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy).

• Authors : Preiti, Giovanni; Calvi, Antonio; Giuffrè, Angelo Maria

Subjects: WHEAT farming; BAKED products; GLUTELINSCALABRIA (Italy); ITALY

• Source: Foods; Aug2022, Vol. 11 Issue 15, p2359-2359, 16p

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Italy's Germinal Group expands into organic pasta with Astra Bio deal.

• Authors : Harvey, Simon (AUTHOR)

Subjects: *PASTA; *BABY foods; *BAKED productsITALY

• Source: Aroq - Just-Food.com (Global News). 9/14/2021, pN.PAG-N.PAG. 1p.

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THE USE OF TARTARY BUCKWHEAT WHOLE FLOUR FOR BAKERY PRODUCTS: RECENT EXPERIENCE IN ITALY.

• Authors : ANDREA, BRUNORI¹ ; GERARDO, BAVIELLO¹; CORRADO, ZANNETTINO²

Subjects: *FAGOPYRUM; *BIOACTIVE compounds; *FUNCTIONAL foodsITALY

• Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2010,

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Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors.

• Authors : Pagliarini, E.¹; Laureati, M.¹ ; Lavelli, V.¹

Subjects: *TASTE testing of food; *BREAD; *GLUTEN-free foodsITALY

• Source: European Food Research & Technology. May2010, Vol. 231 Issue 1, p37-46. 10p. 1 Color Photograph, 5 Charts, 2 Graphs.

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TEXTURAL CHARACTERISTICS OF TYPICAL ITALIAN "GRISSINO STIRATO" AND "RUBATÀ" BREAD-STICKS.

• Authors : Zeppa, G.¹ ; Rolle, L.¹; Piazza, L.^1,2

Subjects: *FOOD texture; *BREAD; *BAKED productsITALY

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2007, Vol. 19 Issue 4, p449-459. 11p. 1 Black and White Photograph, 3 Charts, 1 Graph.

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Italy's Newlat takes controlling stake in local dairy group Centrale Latte d'Italia.

• Authors : Coyne, Andy (AUTHOR)

Subjects: *DAIRY farms; *STOCK prices; *BAKED productsITALY

• Source: Aroq - Just-Food.com (Global News). 3/31/2020, pN.PAG-N.PAG. 1p.

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