Carola Cappa (C Cappa)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 7

Top Venues

Foods (Basel, Switzerland)

Scientific reports

Università degli Studi di Milano

Università degli Studi di Milano (PHD)

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

Affiliation History

Università degli Studi di Milano May 01 2017

Italy

Postdoctoral Research Associate :: Department of Food, Environmental and Nutritional Sciences - DeFENS

Michigan State University Jan 01 2016 - Apr 30 2017

United States

Postdoctoral Research Associate :: Food Science & Human Nutrition

Università degli Studi di Milano Jan 01 2012 - Dec 31 2015

Italy

Post-doctoral Research fellow :: Department of Food, Environmental and Nutritional Sciences - DeFENS

Education History

Università degli Studi di Milano Jan 01 2009 - Dec 31 2011

Italy

PHD :: Department of Food, Environmental and Nutritional Sciences - DeFENS

Publications

Israel Hernández-López, Cristina Alamprese, Carola Cappa, Virginia Prieto-Santiago, Maribel Abadias, Ingrid Aguiló-Aguayo
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods (Basel, Switzerland) 12 (20) (2023)
Giulia Castorina, Carola Cappa, Noemi Negrini, F Criscuoli, Maria Cristina Casiraghi, Alessandra Marti, Manuela Rollini, Gabriella Consonni, Daniela Erba
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms. Scientific reports 13 (1) (2023)
Gokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, Carola Cappa
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods (Basel, Switzerland) 11 (2) (2022)
Carola Cappa, Monica Laureati, Maria Cristina Casiraghi, Daniela Erba, Maurizio Vezzani, Mara Lucisano, Cristina Alamprese
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta. Foods (Basel, Switzerland) 10 (1) (2021)
Gabriella Giovanelli, Carola Cappa
5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices. Foods (Basel, Switzerland) 10 (2) (2021)
Alida Musatti, Carola Cappa, Chiara Mapelli, Cristina Alamprese, Manuela Rollini
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose. Foods (Basel, Switzerland) 9 (1) (2020)
Susanna Buratti, Carola Cappa, Simona Benedetti, Gabriella Giovanelli
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods (Basel, Switzerland) 9 (5) (2020)

Carola Cappa.css-eqlu8i{font-size:small;padding-left:4px;} (C Cappa)

Publication Activity (10 Years)

Top Topics

Top Venues

Carola Cappa (C Cappa)