Sfoglia per SSD
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
Reduced-fat soft-dough biscuits : multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality
2018 M.E. Moriano, C. Cappa, C. Alamprese
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain
2019 A. Di Francesco, M. Mari, L. Ugolini, B. Parisi, J. Genovese, L. Lazzeri, E. Baraldi
Reference material needs for quality assessment of milk and dairy products
2003 I. De Noni
Reference material needs for quality assessment of milk and dairy products. 2004. Accreditation and quality assurance
2004 I. De Noni
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
2023 G. Giovanelli, A. Bresciani, S. Benedetti, G. Chiodaroli, S. Ratti, S. Buratti, A. Marti
Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling
2013 D. Tura, O. Failla, D. Bassi, C. Attilio, A. Serraiocco
REINFORCED PLASTICS AND BIOPLASTICS USING ADDED VALUE ADDITIVES EXTRACTED FROM LIGNOCELLULOSIC AGRO-WASTE FEEDSTOCKS
2022 C. Rovera
Relationship between kernel hardness and gluten proteins characteristics
2016 E. Quayson, F. Bonomi, K. Seetharaman, A. Marti
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