Fernanda Galgano

Forest, Via Dell'Ateneo Lucano 10
Potenza, 85100, Italy

Last Updated: 09/26/2026

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Found 24 publications

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.

Journal: Foods (Basel, Switzerland)

Published: July 07, 2026

Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers.

Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers.

Journal: Foods (Basel, Switzerland)

Published: June 26, 2025

Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.

Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.

Journal: Journal of food science

Published: April 02, 2023

Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives.

Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives.

Journal: Foods (Basel, Switzerland)

Published: December 21, 2022

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.

Journal: Foods (Basel, Switzerland)

Published: September 13, 2022

Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds.

Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds.

Journal: Food chemistry

Published: May 04, 2022

Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees.

Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees.

Journal: Journal of food science

Published: April 08, 2022

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.

Journal: Food chemistry

Published: September 05, 2021

Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods.

Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods.

Journal: Foods (Basel, Switzerland)

Published: July 09, 2021

Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products.

Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products.

Journal: Foods (Basel, Switzerland)

Published: March 04, 2021

Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients.

Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients.

Journal: Food chemistry

Published: January 26, 2021

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation.

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation.

Journal: Antioxidants (Basel, Switzerland)

Published: November 19, 2020

Showing 1-12 of 24

Last Updated: 09/26/2026