Xinying Suo

Publication Activity (10 Years)

Years Active: 2023-2023
Publications (10 Years): 5

Top Topics

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

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

Publications

Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods (Basel, Switzerland) 12 (12) (2023)
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods (Basel, Switzerland) 12 (12) (2023)
Agnese Santanatoglia, Astride Franks Kamgang-Nzekoue, Alessandro Alesi, Massimo Ricciutelli, Gianni Sagratini, Xinying Suo, Elisabetta Torregiani, Sauro Vittori, Giovanni Caprioli
Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata. Molecules (Basel, Switzerland) 28 (3) (2023)
Agnese Santanatoglia, Astride Franks Kamgang-Nzekoue, Alessandro Alesi, Massimo Ricciutelli, Gianni Sagratini, Xinying Suo, Elisabetta Torregiani, Sauro Vittori, Giovanni Caprioli
Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata. Molecules (Basel, Switzerland) 28 (3) (2023)
Agnese Santanatoglia, Astride Franks Kamgang-Nzekoue, Alessandro Alesi, Massimo Ricciutelli, Gianni Sagratini, Xinying Suo, Elisabetta Torregiani, Sauro Vittori, Giovanni Caprioli
Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata. Molecules (Basel, Switzerland) 28 (3) (2023)