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Mostrati risultati da 537 a 556 di 2.895
Titolo Data di pubblicazione Autori Tipo File Abstract
Cooking and textural properties of some traditional and aromatic rice cultivars 2009 M. LucisanoM. MariottiM.A. PaganiG. BottegaL. Fongaro Article (author) -
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology 2017 C. CappaM. Lucisano + Article (author) -
Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions 2013 A. MartiR. CaramanicoG. BottegaM.A. Pagani Article (author) -
Cooking kinetics of rice samples as measured by FT-NIR spectroscopy 2005 N. SinelliM. RivaM.A. PaganiM. Zardi + Book Part (author) -
Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions 2010 I. De NoniM.A. Pagani Article (author) -
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile 2019 A. Marti + Article (author) -
Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC 2012 L. RustioniO. Failla + Article (author) -
Correlation among instrumental texture, sensory texture and chemical composition for five Italian cheeses 1989 E. CasiraghiM. LucisanoC. Pompei Article (author) -
Correlation between fracture of semisweet hard biscuits and dough viscoelastic properties 1997 L. PIAZZAA. SCHIRALDI Article (author) -
Correlation between Olive Oil Intake and Gut Microbiota in Colorectal Cancer Prevention 2022 Petrillo A.Soggiu A.Bonizzi L.Ghidini M. + Article (author) -
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads 2024 Carullo, Daniele + Article (author) -
Correlations between gluten aggregation properties and content of quality-related protein fractions of wheat flour 2015 A. Marti + Conference Object -
Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour 2015 A. Marti + Article (author) -
Correlazione multivariata tra gli attributi sensoriali di nove campioni di vino rosso e le determinazioni strumentali con il naso e la lingua elettronica 2009 S.BurattiE. Pagliarini + Book Part (author) -
Correlazione multivariata tra parametri sensoriali e strumentali nell’amarone della valpolicella durante l’invecchiamento in cantina utilizzando la tecnica PLS 2003 E. PagliariniTOMASELLI, NICO Book Part (author) -
Cosa e quali sono gli pseudocereali? : Partiamo dal grano saraceno 2007 M. MariottiM.A. PaganiM. Lucisano Article (author) -
Cosa si intende per "amidi modificati"? 2007 M. MariottiM.A. PaganiM. Lucisano Article (author) -
Così l’alimentazione dei bovini incide sulla qualità della carne 2009 C.A. Sgoifo RossiS.L. VandoniV. Dell’Orto + Article (author) -
Cosmetica nell'era della bioeconomia: prevenzione dell'invecchiamento cutaneo mediante agenti antiglicanti recuperati dai residui di vinificazione 2015 V. Lavelli Conference Object -
COST Action FA1001“The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure” 2012 L. PIAZZA Book Part (author) -
Mostrati risultati da 537 a 556 di 2.895
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