Sfoglia per SSD
Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications
2020 M.E. Moriano, C. Alamprese
Whipping and gelling properties of egg as affected by compositional variability
2007 E. Casiraghi, C. Alamprese, M. Rossi
White bean and hazelnuts flours: Application in gluten-free bread
2023 A. Tuna, C. Cappa, F. Tokatli, C. Alamprese
Whole egg whipping properties as affected by albumen and yolk fraction changes
2008 M. Rossi, A. Hidalgo, F. Clerici
Whole egg whipping properties as affected by albumen and yolk fraction changes
2008 M. Rossi, A. Hidalgo, F. Clerici
Wholesale fruit and vegetable market in Milan: Turning food surpluses into environmental gains
2024 A. Casson, G. Ferrazzi, R. Guidetti, C. Bellettini, A.D. Narote, M. Rollini, A. Piccardo, E. Volturo, M. Cosentino, S. Limbo
Why do grape-based fruit wines could be “super” magic?
2018 D. Fracassetti, P. Bottelli, O. Corona, R.C. Foschino, I. Vigentini
Why do millets have slower starch and protein digestibility than other cereals?
2017 G.A. Annor, C. Tyl, M. Marcone, S. Ragaee, A. Marti
Il Wild Rice
2008 M. Mariotti, M.A. Pagani, M. Lucisano
Will the move from conventional cage to alternative production systems for laying hens impact egg quality and hen welfare?
2010 M. Rossi, K. De Reu, V. Ferrante
Wine industry’s attitude towards oenological yeasts : Italy as a case study
2020 D. Fracassetti, S. Massaglia, A. Viberti, G. Motta, R. Foschino, I. Vigentini
Wine making and re-fining in earthenware containers. An ancient practice still alive and fruitful
2010 L. Piergiovanni, M. Gabrielli, A. Tirelli
Winemaking Byproducts as Source of Antioxidant Components : Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food
2020 C. Proserpio, G. Fia, G. Bucalossi, B. Zanoni, S. Spinelli, C. Dinnella, E. Monteleone, E. Pagliarini
Yarrow (Achillea millefolium L.) Growth at Different Altitudes in Central Italian Alps: Biomass Yield, Oil Content and Quality
2005 A. Giorgi, M. Bononi, F. Tateo, M. Cocucci
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts
2015 I. Vigentini, C. Gardana, D. Fracassetti, M. Gabrielli, R. Foschino, P. Simonetti, A. Tirelli, M. Iriti
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals
2023 T. Maghradze, A. Di Canito, D. Fracassetti, R. Foschino, I. Vigentini
Yeasts for the sustainability in viticulture and oenology : the “YesVite” Project
2014 I. Vigentini, C. Compagno, O. Failla, R. Foschino, G. Cardinali, L. Corte, C. Pelliccia, L. Roscini, J. Piskur, O.P. Ishchuk, U. Petrovic, J. Kokosar, M. Brloznik, A.A. Caudy, F.P. Roth, F. Bauer, F, B. Divol, M. Du Toit, E. Setati, D. Maghradze, E. Abashidze, R. Chipashvili
Yellow lentils pasta: how extrusion conditions impact on cooking quality
2021 A. Bresciani, G. Giuberti, A. Marti
Yolk vitamin D content and eggshell quality traits as affected by hen genotype and housing system
2023 F. Sirri, R. Piscitelli, M. Zampiga, A. Cartoni Mancinelli, C. Castellini, C. Alamprese, M. Petracci
Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits
2021 P. Sandvik, M. Laureati, H. Jilani, L. Methven, M. Sandell, M. Hörmann-Wallner, N. da Quinta, G.G. Zeinstra, V.L. Almli
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