Sfoglia per SSD
Re-use of viticulture waste: the case of unripe grapes for the development of new vegetal foods enriched with phenols
2021 G. Fia, C. Proserpio, C. Dinnella, E. Pagliarini, B. Zanoni, E.E. Monteleon
Reaction between Albumen and 3,3',5,5'-Tetramethylbenzidine as a Method to Evaluate Egg Freshness
2001 M. Rossi, A. Hidalgo, C. Pompei
Reactive extrusion of biodegradable PGA/PBAT blends to enhance flexibility and gas barrier properties
2022 C. Ellingford, P.K. Samantaray, S. Farris, T. McNally, B. Tan, Z. Sun, W. Huang, Y. Ji, C. Wan
Reactive hydroxyapatite fillers for pectin biocomposites
2014 F. Munarin, P. Petrini, G. Barcellona, T. Roversi, L. Piazza, L. Visai, M.C. Tanzi
Ready-To-eat vegetables : microbial quality and active packaging solutions
2015 L. Franzetti, A. Musatti, L. Caldera, M. Rollini
Recent advancement in sensory analysis of cheese
1991 E. Pagliarini, P. Lembo, M. Bertuccioli
Recent progress on improving the quality of bran-enriched extruded snacks
2021 C. Tyl, A. Bresciani, A. Marti
Recovery of grape skins from winemaking to design added-value applications in the fruit-processing industry
2016 S.C.P. Sri Harsha, L. Marinoni L., G. Cabassi, V. Lavelli, M. Stojanovic
Recovery of lycopene from industrial tomato processing wastes by pulsed electric fields
2018 G. Pataro, D. Carullo, M. Falcone, G. Ferrari
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction
2020 G. Pataro, D. Carullo, M. Falcone, G. Ferrari
RECOVERY OF PHYTOCHEMICAL RICH FRACTIONS FROM WINEMAKING BYPRODUCTS FOR NOVEL FOOD APPLICATIONS
2014 S.C.S.H. Pedapati
Recovery of winemaking by products for innovative food applications : A review
2016 V. Lavelli, L. Torri, G. Zeppa, L. Fiori, G. Spigno
Rectified concentrated grape must: HPLC analysis of phenolic substances and hydroxymethylfurfural
1986 C. Pompei, M. Rossi, E. Barozzi
Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative : stato dell’arte
2018 V. Lavelli, L. Torri, G. Zeppa, L. Fiori, G. Spigno
Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil
2022 S. Donzella, A. Fumagalli, S. Arioli, L.M. Pellegrino, P. D'Incecco, F.E. Molinari, G. Speranza, D. Ubiali, M.S. Robescu, C.M. Compagno
Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum
2022 S. Donzella, I. Serra, A. Fumagalli, L. Pellegrino, G. Mosconi, R. Lo Scalzo, C. Compagno
The rediscovery of amaranth
2007 M. Lucisano, M.A. Pagani, M. Mariotti, S. Iametti, R. Hernandez Garciadiego, G. Herrera Guerra
Reduced taste responsiveness and increased food neophobia characterize obese adults
2018 C. Proserpio, M. Laureati, C. Invitti, E. Pagliarini
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability
2019 M.E. Moriano, C. Cappa, M.C. Casiraghi, S. Ciappellano, A. Romano, L. Torri, C. Alamprese
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties
2018 M.E. Moriano, C. Cappa, M.C. Casiraghi, S. Ciappellano, A. Romano, L. Torri, C. Alamprese
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