Sfoglia per SSD
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model
2014 I. Vigentini, S. Grassi, N. Sinelli, V. Di Egidio, C. Picozzi, R. Foschino, E. Casiraghi
Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process
2011 N. Sinelli, E. Casiraghi, S. Barzaghi, A. Brambilla, G. Giovanelli
Near infrared and mid infrared spectroscopy in oenology : determination of main components involved in malolactic transformation
2012 S. Grassi, I. Vigentini, N. Sinelli, R. Foschino, E. Casiraghi
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives
2021 S. Grassi, O.S. Jolayemi, V. Giovenzana, A. Tugnolo, G. Squeo, P. Conte, A. De Bruno, F. Flamminii, E. Casiraghi, C. Alamprese
Near Infrared Spectroscopy for the control of osmo-air dehydrated apple rings
2008 S. Barzaghi, S. Gobbi, D. Torreggiani, C. Tornielli, R. Giangiacomo
Nella testa dei più piccoli
2015 M. Laureati, E. Pagliarini
Neofobia alimentare, gradimento e stato nutrizionale nei bambini: esiste una relazione?
2015 V. Bergamaschi, M. Laureati, E. Pagliarini
New active packaging materials based on propolis
2012 J.M. Fuentes-Alventosa, S. Farris, F. Li, L. Piergiovanni, E. Mascheroni
New approaches for semolina characterization
2009 A. Marti, G. Bottega, R. Caramanico, M.A. Pagani, K. Seetharaman
New beverages : flavored coffee
1998 M. Bononi, E. Lubia, S. Martello, F. Tateo
New development for pasta products: immature wheat and functional component
2005 M. D’Egidio, M.A. Pagani, M.C. Casiraghi, M. Zardi, C. Cecchini
New developments in sensory and consumer research with children
2018 M. Laureati, E. Pagliarini
New food ingredients for a sustainable and healthy diet: the case of apple pomace
2011 V. Lavelli, W. Kerr
New insight on crystal and spot development in hard and extra-hard cheeses : Association of spots with incomplete aggregation of curd granules
2016 P. D'Incecco, S. Limbo, F. Faoro, J. Hogenboom, V. Rosi, S. Morandi, L. Pellegrino
New insights into the relationship between taste perception and oral microbiota composition
2019 C. Cattaneo, G. Gargari, R. Koirala, M. Laureati, P. Riso, S. Guglielmetti, E. Pagliarini
A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough = Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen
2017 J. Frauenlob, M. Nava, S. D’Amico, H. Grausgruber, M. Lucisano, R. Schoenlechner
New opportunities for gluten-free diet : teff (Eragrostis tef) as fibre source in baking products
2021 R.V. Homem, C. Proserpio, C. Cattaneo, F.C. Rockett, H.D.O. Schmidt, M.R. Komeroski, A.D.O. Rios, E. Pagliarini, V.R.D. Oliveira
New perspective on taste perception : the possible contribution of oral microbiota
2021 C. Cattaneo, E. Pagliarini
New perspective on taste perception: does oral microbiota composition play a role?
2019 C. Cattaneo
NEW PERSPECTIVE ON TASTE: EXPLORING ASSOCIATION AMONG ORAL PERCEPTION, TONGUE PHYSIOLOGY AND ORAL MICROBIOTA COMPOSITION
2019 C. Cattaneo
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