Agoura Diantom

The use of potato fibre to improve bread physico-chemical properties during storage

Elena Curti, Eleonora Carini, Agoura Diantom et al. · Food Chemistry · 2015 · 92 citations

Food Chemistry, Potato Fibre, Food Physic +9

Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies

Elena Curti, Enrico Federici, Agoura Diantom et al. · Journal of the Science of Food and Agriculture · 2018 · 41 citations

Effect of added ingredients on water status and physico-chemical properties of tomato sauce

Agoura Diantom, Elena Curti, Eleonora Carini et al. · Food Chemistry · 2017 · 31 citations

Food Chemistry, Agricultural Chemistry, Added Ingredients +10

Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

Monica Mosca, Agoura Diantom, Francesco Lopez et al. · European Food Research and Technology · 2012 · 29 citations

Food Chemistry, Food Colloid, Water-in-olive-oil Emulsions +4

A multi-scale approach for pasta quality features assessment

Agoura Diantom, Elena Curti, Eleonora Carini et al. · LWT · 2018 · 21 citations

Image Analysis, Machine Learning, Engineering +6