Sfoglia per SSD
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks
2024 G. Braschi, J.A. Njieukam, D. Gottardi, J. Genovese, U. Tylewicz, F. Patrignani, P. Rocculi
Investigating the role of antioxidant compounds in riboflavin-mediated photo-oxidation of methionine: a 1H-NMR approach
2020 D. Fracassetti, A.G. Tirelli, S. Limbo, M. Mastro, L.M. Pellegrino, E.M. Ragg
Investigating the structural organization of proteins and polysaccharides in starchy foods
2010 A. Barbiroli, S. Iametti, A. Marti, M.A. Pagani, P. Rasmussen, F. Bonomi
Investigation of the SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq
2017 F. Valdetara, M. Louw, M. Škalic, D. Fracassetti, U. Petrovič, C. Compagno, R. Foschino, M. DU TOIT, B. Divol, I. Vigentini
INVESTIGATION ON CYSTEINYL THIOL COMPOUNDS FROM YEAST AFFECTING WINE PROPERTIES
2010 D. Fracassetti
Investigation on starch and protein organization in semolina pasta
2010 A. Marti, M.A. Pagani, K. Seetharaman
Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions
2010 L. Piazza, S. Benedetti
Invited review: Hygienic quality, composition, and technological performances of raw milk obtained by robotic milking of cows
2019 J.A. Hogenboom, L. Pellegrino, A. Sandrucci, V. Rosi, P. D'Incecco
Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products : an Inter-Laboratory Validation Study
2017 J.A. Hogenboom, P. D’Incecco, F. Fuselli, L. Pellegrino
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
2019 A.B. Aktas, C. Alamprese, D. Fessas, B. Ozen
Is the consumer ready for innovative fruit wines?
2021 S. Massaglia, V. Maria MERLINO, D. Fracassetti, S. Pizzi, A. DI CANITO, I. Vigentini
Is the consumer ready for innovative fruit wines? Perception and acceptability of young consumers
2021 V. Maria Merlino, D. Fracassetti, A. Di Canito, S. Pizzi, D. Borra, N. Roberta Giuggioli, I. Vigentini
ISO International Standard 13875:2005 - Liquid milk - Determination of acid soluble beta-lactoglobulin content - Reverse phase HPLC method
2005 L.M. Pellegrino
ISO International Standard 18329:2004 - Milk and milk products - Determination of furosine content - Ion-pair reverse-phase high-performance liquid chromatography method
2004 P. Resmini
ISO/TS 27105 Milk and milk products - Determination of lysozyme content by HPLC
2009 L.M. Pellegrino, T. Berger
Isovanillic Sweeteners : Sensory Evaluation and In Vitro Assays with Human Sweet Taste receptor
2008 A. Bassoli, M. Laureati, G. Borgonovo, G. Morini, G. Servant, E. Pagliarini
Italian bakery
2006 M.A. Pagani, M. Lucisano, M. Mariotti
Italian bakery products
2014 M.A. Pagani, M. Lucisano, M. Mariotti
ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science
2015 P. Fantozzi, M.F. Caboni, T. Gallina Toschi, V. Gerbi, A. Hidalgo, V. Lavelli, G. Perretti, P. Pittia, C. Pompei, K. Rantsiou, L. Rolle, M. Sinigaglia, B. Zanoni
Janus and Argus: Multiple and opposite aspects of non-gluten proteins in ancient grains
2013 F. Bonomi, A. Barbiroli, S. Iametti, M. Marengo, M. Miriani, A. Marti, M.A. Pagani
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