Sfoglia per SSD
Assessment of Lingual Tactile Sensitivity in Children and Adults : Methodological Suitability and Challenges
2020 M. Appiani, N.S. Rabitti, L. Methven, C. Cattaneo, M. Laureati
Assessment of oral tactile sensitivity in adults and children: relationship with texture preference and eating behaviour. A cross-cultural study in UK and Italy
2020 M. Appiani, N.S. Rabitti, L. Methven, R. Ford, S. Stolzenbach Wæhrens, W. Bredie, M. Laureati
Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad
2021 T. Silvetti, M. Pedroni, M. Brasca, E. Vassallo, G. Cocetta, A. Ferrante, I. DE NONI, L. Piazza, S. Morandi
Assessment of spatial lingual tactile sensitivity using a gratings orientation test
2021 N.S. Rabitti, M. Appiani, C. Cattaneo, R. Ford, M. Laureati
Assessment of surface aspect of foods using ImagJ plugins
2012 L. Fongaro, M. Lucisano, M. Mariotti
Assessment of tempering degree during the chocolate pre-crystallisation phase using near infrared spectroscopy
2015 V. Giovenzana, R. Beghi, A. Pajuelo Hassinger, R. Guidetti
Assessment of the risk of physical contamination of bread packaged in perforated oriented polypropylene films : measurements, procedures and results
2003 L. Piergiovanni, S. Limbo, M. Riva, P. Fava,
Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models
2014 S. Grassi, J.M. Amigo, C.B. Lyndgaard, R. Foschino, E. Casiraghi
Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in red wine by SPE-HPLC-FL and SPE-HPLC-MS methods
2019 D. Fracassetti, I. Vigentini, A.F.F. Lo Faro, P. De Nisi, R. Foschino, A. Tirelli, M. Orioli, M. Iriti
Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings
2008 S. Farris, S..F. Gobbi, D. Torreggiani, L. Piergiovanni
Associations among taste perception, food neophobia and preferences in type 1 diabetes children and adolescents: A cross-sectional study
2019 C. Mameli, C. Cattaneo, L. Lonoce, G. Bedogni, F.C. Redaelli, M. Macedoni, G. Zuccotti, E. Pagliarini
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
2018 M. Laureati, S. Spinelli, E. Monteleone, C. Dinnella, J. Prescott, C. Cattaneo, C. Proserpio, A. De Toffoli, F. Gasperi, I. Endrizzi, L. Torri, M. Peparaio, E. Arena, F. Bonello, N. Condelli, R. Di Monaco, E. Gatti, E. Piasentier, F. Tesini, E. Pagliarini
Assorbitori di ossigeno nel confezionamento di lasagne fresche all'uovo
2005 S. Limbo, P.E. Sardi, G. Farina, K. Rubin
Attualità analitiche in tema di sicurezza degli alimenti
2006 M. Bononi
Autenticazione di oli extravergini di oliva DOP mediante naso elettronico e lingua elettronica
2005 M.S. Cosio, C. Gigliotti, D. Ballabio, S. Benedetti, S. Buratti
Autenticazione di prodotti alimentari mediante tecniche spettroscopiche nel vicino e medio infrarosso
2008 N. Sinelli, A. Moles, E. Casiraghi
Authentication of food products by non destructive testing based on sensor array
2005 S. Mannino, S. Benedetti, M.M. Scampicchio
Authentication of food products by non destructive testing based on sensor array
2005 S. Benedetti, S. Buratti, S. Mannino
Autocontrollo dell'igiene
2009 G. Giovanelli
L'avena
2007 M. Mariotti, M.A. Pagani, M. Lucisano
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