Sfoglia per SSD
Tecnologie di produzione, di controllo analitico e di distribuzione nel settore erboristico: motivazioni per un Sistema Qualità
2003 M. Bononi, M. Cocucci, F. Tateo
Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta
2014 A. Marti, M.G. D'Egidio, J. Dreisoerner, K. Seetharaman, M.A. Pagani
Temporal perception of natural and synthetic sweeteners
2006 E. Pagliarini, M. Laureati, A. Marzagalli
Terpenes and fatty acid profiles of milk fat and "Bitto" cheese as affected by transhumance of cows on different mountain pastures
2008 I. De Noni, G. Battelli
Testing a coated PE-based mono-material for food packaging applications: an in-depth performance comparison with conventional multi-layer configurations
2023 D. Carullo, A. Casson, C. Rovera, M. Ghaani, T. Bellesia, R. Guidetti, S. Farris
Testing of a new high voltage electrical discharge generator prototype at high frequencies to assist anthocyanin extraction from blueberries
2022 R. Díaz-Álvarez, D. Carullo, G. Pataro, G. Ferrari, L. Segura-Ponce
Testing of a NIR system for the optimization of stored apples management
2010 R. Beghi, E. Casiraghi, N. Sinelli, L. Bodria, R. Guidetti
Testing of a VIS-NIR system for the monitoring of long-term apple storage
2014 R. Beghi, G. Giovanelli, C. Malegori, V. Giovenzana, R. Guidetti
Teucrium chamaedrys : note sulle problematiche di impiego nelle bevande
1997 F. Tateo, M. Bononi, M. Mariotti
Textural attributes of wheat and gluten free pasta
2014 A. Marti, M.A. Pagani, K. Seetharaman
Textural changes of gluten-free pastas during cooking and cooking quality evaluation
2011 A.R. Islas Rubio, A.M. Calderón de la Barca, F. Cabrera Chavez, S. Iametti, F. Bonomi, M.A. Pagani, A. Cota Gastelum, R. Caramanico, A. Marti
Textural characteristics of typical italian bread-sticks ‘grissino stirato’ and ‘rubatà’
2007 G. Zeppa, L. Rolle, L. Piazza
Texture assessment of semi-solid dairy products by acoustic-mechanical approach
2006 L. Piazza, J. Gigli, S. Savini
Texture evaluation of Provolone cheeses with two different ripening times
1987 C. Pompei, M. Lucisano, E. Casiraghi
Texture evaluation of some Italian cheeses by instrumental texture profile analysis
1987 M. Lucisano, C. Pompei, E. Casiraghi
Texture evolution of "amaretti" cookies during storage
2005 A. Piga, P. Catzeddu, S. Farris, T. Roggio, A. Sanguinetti, E. Scano
Textured sunflower protein for use as a meat extender
1988 M. Rossi
The activities of analytical research laboratories on food matrices
2003 F. Tateo, M. Bononi
The activities of international cooperation for development of the University of Milano
2012 C. Sorlini
The debranning of common wheat : an innovative tool to improve flour characteristics
2007 M.A. Pagani, G. Bottega, R. Caramanico, M. Lucisano, M. Mariotti, L. Franzetti
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile