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Alessandro Angioloni

University of Bologna

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Publication

Featured researches published by Alessandro Angioloni.

Journal of Food Engineering | 2005

Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads

Concepción Collar; Clara Bollaín; Alessandro Angioloni

Journal of Cereal Science | 2005

Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment

Alessandro Angioloni; M. Dalla Rosa

Journal of Food Engineering | 2008

Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour

Alessandro Angioloni; Federica Balestra; G.G. Pinnavaia; M. Dalla Rosa

European Food Research and Technology | 2005

Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements

Clara Bollaín; Alessandro Angioloni; Concepción Collar

Journal of Food Engineering | 2008

Spaghetti cooking by microwave oven: Cooking kinetics and product quality

Emiliano Cocci; Giampiero Sacchetti; M. Vallicelli; Alessandro Angioloni; M. Dalla Rosa

Journal of Food Engineering | 2007

Effects of cysteine and mixing conditions on white/whole dough rheological properties

Alessandro Angioloni; Marco Dalla Rosa

European Food Research and Technology | 2006

Characteristics of bread making doughs : influence of sourdough fermentation on the fundamental rheological properties

Alessandro Angioloni; Santina Romani; Gian Gaetano Pinnavaia; Marco Dalla Rosa

Journal of Food Engineering | 2006

Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples

Clara Bollaín; Alessandro Angioloni; Concepción Collar

13th IUFoST World Congress of Food Science & Technology | 2006

Physical, textural and sensory characteristics of a typical regional bread

Federica Balestra; Alessandro Angioloni; Pietro Rocculi; Gian Gaetano Pinnavaia; Marco Dalla Rosa

CISETA 6 | 2004

Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde

Emiliano Cocci; Giampiero Sacchetti; Alessandro Angioloni; M. Vallicelli; M. Dalla Rosa

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Collaboration

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Marco Dalla Rosa

University of Bologna

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M. Dalla Rosa

University of Bologna

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Clara Bollaín

Spanish National Research Council

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Concepción Collar

Spanish National Research Council

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Emiliano Cocci

University of Bologna

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Federica Balestra

University of Bologna

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Giampiero Sacchetti

University of Teramo

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Gian Gaetano Pinnavaia

University of Bologna

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Santina Romani

University of Bologna

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Antonio Piga

University of Sassari

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