Sfoglia per SSD
Update on enantiomeric composition of (1R)-(+) and (1S)-(-) camphor in essential oil by enantioselettive gas chromatography
1999 F. Tateo, M. Bononi, E. De Dominicis, V. Fumagalli
Upgrading winemaking by-products as innovative ingredients for tomato puree : from process and product design to the evaluation of consumers’ liking
2013 S.C.S.H. Pedapati, V. Lavelli, M. Mariotti, L. Torri
Uracil as an index of hygienic quality in egg products
2004 A. Hidalgo Vidal, M. Rossi, C. Pompei, E. Casiraghi
Uracil as an index of lactic acid bacteria contamination of tomato products
2005 A.M. Hidalgo Vidal, C. Pompei, A. Galli, S. Cazzola
Uracil Evolution in Tomato Pulp Inoculated with Different Microbial Strains during Long Incubation Time
2007 A.M. Hidalgo Vidal, C. Pompei, A. Galli
Urea denaturation of the gluten complex
1996 N. Guerrieri, V. Lavelli, P. Cerletti
The Urease of Streptococcus Thermophilus : A Multifunctional Enzyme Involved in Several Metabolic Pathways and in Milk Environment Adaptation
2007 S. Arioli, S. Guglielmetti, S. Mannino, S. Corona, G. Versini, D. Mora
Use of a model solution for the evaluation of heat damage in milk treated in a UHT heat exchanger
1994 C. Pompei, M. Rossi
Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family
2006 M.S. Cosio, S. Buratti, S. Mannino, S. Benedetti
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese
2019 A. Piscopo, A. Zappia, A. De Bruno, S. Pozzo, S. Limbo, L. Piergiovanni, M. Poiana
Use of defatted corn germ flour in pasta products
1984 M. Lucisano, E. Casiraghi, R. Barbieri
The use of egg and egg products in pasta production
2017 C. Alamprese
Use of FT-NIR and FT-IR spectroscopy to monitor the shelf life of minced beef meat
2008 N. Sinelli, S. Limbo, V. Di Egidio, E. Casiraghi, M. Riva
Use of glycosylated milk proteins for the microencapsulation of lipophilic food ingredients
2007 S. Drusch, Y. Serfert, S. Benedetti, S. Mannino, K. Schwarz
Use of grape pomace phenolics to counteract endogenous and exogenous formation of advanced glycation end-products
2019 S.C.P. Sri Harsha, V. Lavelli
Use of lecithins and lecithin fractions
2007 M. Rossi
Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce
2021 G. Cocetta, A. Passera, V. Vacchini, G. Shahzad, G. Cortellino, V. Picchi, A. Ferrante, P. Casati, L. Piazza
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
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