Aldo Di Luccia
Via Napoli, 25
Foggia, 71122, Italy
Foggia, 71122, Italy
Last Updated: 09/26/2026
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Found 17 publications
Buffalo Milk: Alternative Use for Soap Preparation Enriched with Vegetables.
Journal: Molecules (Basel, Switzerland)
Published: January 23, 2026
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation.
Journal: Foods (Basel, Switzerland)
Published: January 23, 2025
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace.
Journal: Food chemistry
Published: June 05, 2024
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality.
Journal: Foods (Basel, Switzerland)
Published: June 12, 2023
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami.
Journal: Food research international (Ottawa, Ont.)
Published: November 21, 2022
Protein aggregation in cooked pork products: New details on the supramolecular organization.
Journal: Food chemistry
Published: January 08, 2019
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
Journal: Food chemistry
Published: October 09, 2017
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed.
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed.
Journal: The Journal of dairy research
Published: March 03, 2017
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease.
Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Published: November 03, 2016
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
Journal: Journal of dairy science
Published: April 22, 2015
Protein modifications in cooked pork products investigated by a proteomic approach.
Journal: Food chemistry
Published: May 08, 2014
Last Updated: 09/26/2026