Catzeddu相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads

从成分到接受度：清洁标签面包中营养、结构和感官属性的联系

影响因子:5.1

doi:10.3390/foods15050831

Sanna, Manuela; Sanna, Stefano; Serra, Marco; Roggio, Tonina; Catzeddu, Pasquale; Sanna, Vanna

发表日期：2026

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Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste

利用酸面团发酵，将卡拉绍面包残渣变废为宝：从面包废料到美味面包

期刊:Microorganisms

影响因子:4.2

doi:10.3390/microorganisms13081745

Fois, Simonetta; Tolu, Valentina; Sanna, Vanna; Loddo, Antonio; Sanna, Manuela; Piu, Piero Pasqualino; Piras, Daniela; Roggio, Tonina; Catzeddu, Pasquale

发表日期：2025

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Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

对添加小麦胚芽和全麦粗面粉的酸面团强化新鲜意大利面的质量评价

影响因子:5.1

doi:10.3390/foods12142641

Catzeddu, Pasquale; Fois, Simonetta; Tolu, Valentina; Sanna, Manuela; Braca, Angela; Vitangeli, Ilaria; Anedda, Roberto; Roggio, Tonina

发表日期：2023

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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

以粗粒小麦粉或全麦粗粒小麦粉为原料的液态酸面团制成的鲜面食的体内和体外淀粉消化率

影响因子:5.1

doi:10.3390/foods10102507

Fois, Simonetta; Piu, Piero Pasqualino; Sanna, Manuela; Roggio, Tonina; Catzeddu, Pasquale

发表日期：2021

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Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread

液态酸面团技术对脆皮薄饼的益生元、质地和感官特性的影响

期刊:Food Science and Biotechnology

影响因子:3.1

doi:10.1007/s10068-018-0530-y

Sanna, Manuela; Fois, Simonetta; Falchi, Giovanni; Campus, Marco; Roggio, Tonina; Catzeddu, Pasquale

发表日期：2019

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