Alessio Cappelli

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?

Alessio Cappelli, Enrico Cini · Trends in Food Science & Technology · 2020 · 180 citations · Full text

Agriculture, Food Science, Supply Chain Management +12

Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?

Alessio Cappelli, Noemi Oliva, Guglielmo Bonaccorsi et al. · LWT · 2019 · 126 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Alessio Cappelli, Enrico Cini, Lorenzo Guerrini et al. · Journal of Cereal Science · 2018 · 81 citations · Full text

Agriculture, Food Science, Materials Engineering +15

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Lorenzo Guerrini, Marco Napoli, Marco Mancini et al. · Agronomy · 2020 · 71 citations · Full text

Agriculture, Agronomy, Food Science +15

Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour

Alessio Cappelli, Lorenzo Guerrini, Alessandro Parenti et al. · Journal of Cereal Science · 2019 · 63 citations · Full text

Agriculture, Food Science, Cereal Science +14