1.New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study

作　　者：Maria Calasso ;Ruggiero Francavilla ;Fernanda Cristofori 等

出　　处：Nutrients. 2018 ;10(12):1873-1891.doi:10.3390/nu10121873

出版社：MDPI Publishing

文章 ID：257140920

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2.Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

作　　者：Giuseppe Natrella ;Graziana Difonzo ;Maria Calasso 等

出　　处：Foods. 2020 ;9(10):1446-1465.doi:10.3390/foods9101446

出版社：MDPI Publishing

文章 ID：257044213

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3.Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

作　　者：Giuseppe Perri ;Carlo Giuseppe Rizzello ;Marco Ampollini 等

出　　处：Foods. 2021 ;10(7):1489.doi:10.3390/foods10071489

出版社：MDPI Publishing

文章 ID：263520162

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4.Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

作　　者：Graziana Difonzo ;Giacomo Squeo ;Maria Calasso 等

出　　处：Foods. 2019 ;8(4):1-12.doi:10.3390/foods8040138

出版社：MDPI Publishing

文章 ID：231349934

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5.Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant

作　　者：Giuseppe Celano ;Giuseppe Costantino ;Maria Calasso 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030425

出版社：MDPI Publishing

文章 ID：1036569164

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