Valeria Turfani
Overview
Explore the profile of Valeria Turfani including associated specialties, affiliations and a list of published articles.
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Articles
10
Citations
107
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0
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Recent Articles
1.
Carcea M, Melloni S, Narducci V, Turfani V
Foods
. 2024 Sep;
13(18).
PMID: 39335918
The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components....
2.
Carcea M, Narducci V, Turfani V, Finotti E
Foods
. 2022 Feb;
11(3).
PMID: 35159489
Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and...
3.
Carcea M, Narducci V, Turfani V, Mellara F
Foods
. 2020 Jul;
9(7).
PMID: 32709125
This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a...
4.
Carcea M, Turfani V, Narducci V, Melloni S, Galli V, Tullio V
Foods
. 2019 Dec;
9(1).
PMID: 31861559
Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a...
5.
Carcea M, Turfani V, Narducci V, Durazzo A, Finamore A, Roselli M, et al.
Foods
. 2019 Oct;
8(10).
PMID: 31635240
A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional...
6.
Sinesio F, Raffo A, Peparaio M, Moneta E, Saggia Civitelli E, Narducci V, et al.
Food Chem
. 2019 Aug;
301:125252.
PMID: 31374532
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The...
7.
Carcea M, Narducci V, Turfani V, Aguzzi A
Foods
. 2018 Nov;
7(11).
PMID: 30400580
A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet...
8.
Carcea M, Narducci V, Turfani V, Giannini V
Foods
. 2017 Sep;
6(9).
PMID: 28892013
Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the...
9.
Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M
Food Chem
. 2014 Feb;
153:109-13.
PMID: 24491707
Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial...
10.
Durazzo A, Turfani V, Azzini E, Maiani G, Carcea M
Food Chem
. 2013 May;
140(4):666-71.
PMID: 23692751
Total phenols (TPC) and antioxidant properties were determined in chick-pea, green and red lentils and sweet chestnut flours, in both aqueous-organic extracts and their residues, by the Folin Ciocalteau method...