Mariagrazia Giarnetti

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

Mariagrazia Giarnetti, Vito Michele Paradiso, Francesco Caponio et al. · LWT · 2015 · 110 citations

Agriculture, Food Science, Nutritional Sciences +12

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

Vito Michele Paradiso, Mariagrazia Giarnetti, Carmine Summo et al. · Food Hydrocolloids · 2014 · 93 citations

Agriculture, Food Science, Food Chemistry +11

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

Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina et al. · Food Chemistry · 2017 · 55 citations · Full text

Agriculture, Food Science, Cereal Science +13

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

Carla Di Mattia, Vito Michele Paradiso, Lucia Andrich et al. · Food Biophysics · 2014 · 38 citations

Agriculture, Biochemistry, Food Science +17

Shelf life assessment of industrial durum wheat bread as a function of packaging system

Fabio Licciardello, Virgilio Giannone, Matteo Alessandro Del Nobile et al. · Food Chemistry · 2016 · 36 citations · Full text

Agriculture, Food Science, Cereal Science +15