Sfoglia per SSD
MONITORING OF GLUTATHIONE CONCENTRATION DURING THE WINEMAKING
2013 A. Tirelli, D. Fracassetti
Monitoring of glutathione concentration during winemaking by a reliable high-performance liquid chromatography analytical method
2015 D. Fracassetti, A. Tirelli
Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy
2013 S. Grassi, C. Alamprese, V. Bono, C. Picozzi, R. Foschino, E. Casiraghi
Monitoring of Penicillium roqueforti development during Gorgonzola cheese ripening
2016 E. Neri, G. Gargari, S. Arioli, S. Colombo, G. Della Scala, I. De Noni, M. Stuknyte, A. Bernacchi, F. Dal Bello, E. Nicita, D. Mora
Monitoring the colour changes during aging of salami by MIA
2013 L. Fongaro, C. Alamprese, E. Casiraghi
Monitoring the processing of dry fermented sausages with a portable NIRS device
2020 A. Gonzalez-Mohino, T. Perez-Palacios, T. Antequera, J. Ruiz-Carrascal, L.S. Olegario, S. Grassi
Monitoring the shelf life of minced beef meat using NIR and MIR spectroscopy
2011 N. Sinelli, E. Casiraghi
Monitoring the sprouting process of wheat by non-conventional approaches
2018 S. Grassi, G. Cardone, D. Bigagnoli, A. Marti
Il monococco, un frumento antico con nuove prospettive
2011 A. Brandolini, A. Hidalgo, L. Guella, E. Dioni, L. Plizzari
Monomeric chemically-modified allergens: immunological and physico-chemical characterization
1996 G. Mistrello, O. Brenna, D. Roncarolo, D. Zanoni, M. Gentili, P. Falagiani
More than sweeteners : Temporal perception of natural and synthetic sweeteners
2006 E. Pagliarini, M. Laureati, A. Marzagalli
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
2021 G. Giuberti, A. Bresciani, M. Cervini, A. Frustace, A. Marti
Moringa oleifera Seeds and Oil: Characteristics and Uses for Human Health
2016 A. Leone, A. Spada, A. Battezzati, A. Schiraldi, J. Aristil, S. Bertoli
MORPHO-FUNCTIONAL MODIFICATIONS OF GUT BARRIER PROPERTIES INDUCED BY SURFACE LAYER PROTEINS (S-LAYER) FROM LACTOBACILLUS HELVETICUS ATCC® 15009™ IN A CO-CULTURE OF CACO2/HT-29 CELLS AS A MODEL OF HUMAN INTESTINAL EPITHELIUM
2023 F. Piazzalunga, P. Bendinelli, M. Brasca, T. Silvetti, I. DE NONI, S. Cattaneo, E. Donetti, A. Ferraretto
Morpho-physiologic variation of a Triticum monococcum L. core collection
2013 A. Brandolini, A. Hidalgo, L. Plizzari
Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp.monococcum)
2020 A. Volante, V.A. Yilmaz, A. Hidalgo, A. Brandolini
A multi-center peptidomic investigation of simulated gastrointestinal food digestion
2022 R. Portmann, P. Jimenez Barrios, I. Recio, L. Abbuehl, B. Mirales, S.N. El, V. Braird-Bion, J. Jardin, D. Dupont, B. Deracinois, T. Sayd, L. Theron, A. Duval, C. Chambon, I. De Noni, M. Stuknyte, D. Barile, Y.-. Huang, M. Corredig, R. Lopez-Nicolas, T. Dalsgaard, L. Egger
A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation
2023 R. Portmann, P. Jim´enez-Barrios, J. Jardin, L. Abbühl, D. Barile, M. Danielsen, Y. Huang, T. Kastrup Dalsgaard, B. Miralles, V. Briard-Bion, S. Cattaneo, C. Chambon, B. Cudennec, I. DE NONI, B. Deracinois, D. Dupont, A. Duval, C. Flahaut, R. L´opez-Nicol´as, S. Nehir El, V. Pica, V. Sant´e-Lhoutellier, M. Stuknyte, L. Theron, T. Sayd, I. Recio, L. Egger
A multi-county comparison of consumer acceptance and preferences towards crackers added with algae
2023 N.S. Rabitti, S. Bayadun, M. Laureati, S. Neugart, J.J. Schouteten, L. Apelman, S. Dahlstedt, P. Sandvik
A multi-county comparison of consumer acceptance and preferences towards crackers added with algae
2023 N.S. Rabitti, S. Bayadun, M. Laureati, S. Neugart, J.J. Schouteten, L. Apelman, S. Dahlstedt, P. Sandvik
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