Antonio Delgado

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 6

Top Topics

Magnetic Resonance

Hydrogen Peroxide

High Temperature

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels (Basel, Switzerland) 9 (3) (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels (Basel, Switzerland) 9 (3) (2023)
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann
Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough. Foods (Basel, Switzerland) 12 (10) (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels (Basel, Switzerland) 9 (3) (2023)
Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Application of CO 2 Gas Hydrates as Leavening Agents in Black-and-White Cookies. Foods (Basel, Switzerland) 12 (14) (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
An Innovative Approach in the Baking of Bread with CO 2 Gas Hydrates as Leavening Agents. Foods (Basel, Switzerland) 11 (22) (2022)