Sfoglia per SSD
Biotechnology for food protection : structural features of immobilized antimicrobial proteins
2007 M. Marengo, S. Iametti, F. Bonomi, A. Barbiroli, L. Piergiovanni, E. Mascheroni
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
2022 N. Raak, S. Struck, D. Jaros, I. Hernando, İ. Gülseren, A. Michalska-Ciechanowska, R.C. Foschino, M. Corredig, H. Rohm
BMI and gender related differences in cross-modal interaction and liking of sensory stimuli
2017 C. Proserpio, M. Laureati, C. Invitti, C. Cattaneo, E. Pagliarini
BMMIB : Behind Microbe : Microbe Interactions in Blue cheeses
2016 E. Neri
BMMIB-BEHIND MICROBE-MICROBE INTRACTIONS IN BLUE CHEESE
2017 E. Neri
BODY COMPOSITION, METABOLIC PARAMETERS, ABDOMINAL ADIPOSE TISSUE, ADIPOCYTOKINES AND MARKERS OF INFLAMMATION IN PATIENTS IN EVOLUTIVE AGE TREATED WITH KETOGENIC DIET
2014 I. GIULINI NERI
Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation
2011 A. Barbiroli, F. Bonomi, P. Ferranti, D. Fessas, A. Nasi, P. Rasmussen, S. Iametti
Bovine milk fortifiers and fortified pasteurized donor human milk for premature infant nutrition. Peptidomic overview
2021 V. Pica, M. Stuknyte, F. Masotti, I. De Noni, S. Cattaneo
Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells
2019 A.R. Corrochano, A. Ferraretto, E. Arranz, M. Stuknytė, M. Bottani, P.M. O'Connor, P.M. Kelly, I. De Noni, V. Buckin, L. Giblin
Bread as a chemical reactor : Triggering the aroma production through chemical kinetics
2016 D. Papasidero, A. Giorgi, E. Rocchi, L. Piazza, S. Pierucci, G. Bozzano, F. Manenti
Bread making characteristics of oats and buckwheat
2003 M.A. Pagani, M. Lucisano, M. Mariotti, A. Brandolini
Bread staling: A calorimetric approach
1996 A. SCHIRALDI, L. PIAZZA, M. RIVA
Bread-making performance of durum wheat as affected by sprouting
2020 G. Cardone, S. Grassi, A. Scipioni, A. Marti
Bread: Bread from Wheat Flour
2014 A. Hidalgo, A. Brandolini
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics
2023 A. Brandolini, M. Lucisano, M. Mariotti, L. Estivi, H. Alyssa
Brettanomyces bruxellensis yeasts: impact on wine and winemaking
2017 M. Agnolucci, A. Tirelli, L. Cocolin, A. Toffanin
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study
2017 C. Cappa, C. Alamprese
Brewers’ spent grain exploitation in the production of fibre enriched fresh egg pasta
2015 C. Alamprese, C. Cappa
Brewing with rice malt : A gluten-free alternative
2010 E.L.M. Ceppi, O.V. Brenna
Brianpollo : a 2011-2013 Lombardy project for the standardization and valorization of Brianzolo chicken breed
2011 V. Ferrante, C. Alamprese, M. Legramanti, S. Lolli, P. Pignattelli, P. Simonetti, M. Rossi
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