Sfoglia per SSD
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours
2015 M. Lucisano, C. Cappa, L. Azzini, M. Bellotti, V. Bono, M. Mariotti, A. Marti, M.A. Pagani
Use of non-Saccharomyces strains to improve the sensorial profile in wine
2013 R. Foschino, M. Rossoni, I. Vigentini, S. Capponi, D. Maghradze, C. Picozzi, O. Failla, A. Scienza
The use of PEF technology for improving mass transfer phenomena in traditional unit operations of food industry
2015 G. Pataro, D. Carullo, G. Ferrari
Use of preference maps as discrimination methods for demand targets of red wine
2001 E. Pagliarini, D. Gaeta, M. Bertuccioli, M. Picchi
Use of rice malting to produce a gluten-free beer
2010 E.L.M. Ceppi, O.V. Brenna
Use of slope analysis to characterize consumer preference for virgin olive oil
1997 E. Monteleone, A. Carlucci, G. Caporale, E. Pagliarini
Use of spectroscopic and fluorescence techniques to assess heat induced molecular modifications of gluten
1996 N. Guerrieri, E. Alberti, V. Lavelli, P. Cerletti
Use of the Farinograph for gluten-free grains
2022 A. Bresciani, G.A. Annor, M. Gardella, A. Marti
Use of the FT-NIR spectroscopy to monitor the shelf-life of packed industrial Ricotta cheese
2005 N. Sinelli, S. Barzaghi, C. Giardina, T.M.P. Cattaneo
Use of the native enzymes fucosidase and alkaline phosphatase as indicators of milk thermization
2005 M. Nicolas, I. De Noni, L. Pellegrino
Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat
2024 S. Grassi, A. Jiménez, J. Ruiz, A. González-Mohino
Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality
2014 V. Lavelli, P.S.C. Sri Harsha, L. Torri, G. Zeppa
Using germinated grains as a breadmaking ingredient
2015 M. Marengo, M. Zanoletti, A. Marti, S. Benedetti, S. Buratti, A.G. Barbiroli, L. Quaglia, S. Iametti, M.A. Pagani
Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese
2024 G. Attard, A. Bionda, F. Litrenta, V. Lopreiato, G. Di Bella, A.G. Potortì, V. Lo Turco, L. Liotta
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
2023 A. Bresciani, G. Giuberti, M. Cervini, A. Marti
Using pulses in baked products: Lights, shadows, and potential solutions
2019 A. Bresciani, A. Marti
Uso del carvacrolo come antimicrobico in matrici biopolimeriche per imballaggi attivi
2012 E. Mascheroni, M. Marini, A. Durgadin, S. Limbo, L. Basilissi, G. Di Silvestro, L. Piergiovanni
Utilisation de la farine de lupin dans la production de pates alimentaires
1985 C. Pompei, M. Lucisano, N. Ballini
Utilizzazione del permeato da ultrafiltrazione del siero. I. Demineralizzazione ed essiccamento
1977 C. Peri, M. Lucisano, C. Pompei
Utilizzo degli scarti di vinificazione : il progetto ValorVitis
2014 G. Spigno, L. Fiori, V. Lavelli, L. Torri, G. Zeppa
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