Sfoglia per SSD
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach
2018 S. Buratti, C. Malegori, S. Benedetti, P. Oliveri, G. Giovanelli
E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin
2023 S. Grassi, S. Benedetti, E. Casiraghi, S. Buratti
Easy extraction method to evaluate δ13C vanillin by liquid chromatography-isotopic ratio mass spectrometry in chocolate bars and chocolate snack foods
2015 M. Bononi, G. Quaglia, F. Tateo
Edible dry bean powder chemical composition in relation to solvent retention capacities and pasting properties
2017 C. Cappa, T. Rose, A. Palmiter, J.D. Kelly, P.K.W. Ng
EDIBLE MATRICES AND RELEVANT APPLICATIONS AND PREPARATION METHOD
2008 S. Farris, L. Piergiovanni, G. Ronchi, R. Rocca
Editorial: New insights and perspectives of polyphenols in nutrition
2023 P. Crupi, S. De Santis, S.L. Bavaro, D. Fracassetti
EFFECT OF (BIO-)TECHNOLOGICAL APPROACHES ON BRAN TO IMPROVE THE QUALITY OF CEREAL PRODUCTS
2017 M. Zanoletti
Effect of (bio-)technological approaches on bran to improve the quality of cereal products
2016 M. Zanoletti
Effect of a proteolitic enzyme preparation (alcalase) on whey proteins
1988 C. Pallavicini, E. Pagliarini, C. Peri
Effect of ageing time on veal quality
2013 G. Baldi, R. Compiani, C. Bernardi, E. Tirloni, S. Ratti, C. Sgoifo Rossi
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta
2024 M. Bouziane, C. Cappa, A. Bouasla, A. Moles, A.B. Terno, C. D'Arrigo, A. Brandolini, A. Hidalgo
Effect of bamboo fibre and glucose syrup as new ingredients in the manufacture of amaretti cookies
2008 S. Farris, L. Piergiovanni, S. Limbo
Effect of bio-technological processes on saponins amount of quinoa (Chenopodium quinoa Willd)
2017 D. Suarez estrella, G. Borgonovo, A. Marti, M.A. Pagani
The effect of bleaching and physical refining on color and minor components of palm oil
2001 M. Rossi, M. Gianazza, C. Alamprese, F. Stanga
Effect of bran reduction on gluten secondary structure in intermediate Wheatgrass (Thinopyrum Intermedium) Dough
2016 C. Gajadeera, A. Marti, B. Ismail
Effect of Bran Reduction on Gluten Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough
2016 C. Gajadeera, A. Marti, B. Ismail
Effect of buckwheat bran enrichment on wheat dough and bread properties
2016 M. Zanoletti, M.A. Pagani, S. Renzetti
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates
1987 E. Casiraghi, C. Peri, L. Piazza
Effect of chemical acidification on gluten free bread characteristics
2015 C. Cappa, A. Carbonara, M. Mariotti, C. Picozzi, M. Lucisano
Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits
2019 S. Cattaneo, F. Masotti, T. Silvetti, A. Hidalgo, I. De Noni
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