Sfoglia per SSD
La Segale
2007 M. Mariotti, M.A. Pagani, M. Lucisano
Selection of extra virgin olive oils for an international award : sensory analysis and spectroscopic control
2009 N. Sinelli, L. Cerretani, E. Casiraghi, V. Di Egidio, A. Bendini
Selezione e valorizzazione di enococchi autoctoni per la produzione di vino Rosso di Valtellina DOC e Valtellina Superiore DOCG
2008 R. Foschino, A. Giugni, G. Murada, C. Picozzi, A. Tirelli, I. Vigentini
Self-assembled nanostructured biohybrid coatings by an integrated ‘sol–gel/intercalation’ approach
2013 J.M. Fuentes Alventosa, L. Introzzi, N. Santo, G. Cerri, A. Brundu, S. Farris
Self-Assembled Pullulan–Silica Oxygen Barrier Hybrid Coatings for Food Packaging Applications
2012 S. Farris, L. Introzzi, J..M. Fuentes Alventosa, N. Santo, R. Rocca, L. Piergiovanni
Self-healing cell wall particles hydrogels: a rheological investigation
2015 T. Roversi, M. Radaelli, L. Piazza
Sensitive and selective magnetoimmunosensing platform for determination of the food allergen Ara h 1
2015 V..R. Montiel, S. Campuzano, A. Pellicanò, R.M. Torrente Rodríguez, A.J. Reviejo, M.S. Cosio, J.M. Pingarrón
Sensitive determination of lysinoalanine for distinguishing natural from imitation mozzarella cheese
1996 L. Pellegrino, P. Resmini, I. De Noni, F. Masotti
Sensorial properties vs chemical composition of green and black teas
2012 A. Casiraghi, S. Buratti, G. Giovanelli, P. Minghetti
Sensory acceptability by young children
2003 E. Pagliarini, N. Gabbiadini
Sensory acceptability of traditional food preparations by elderly people
2004 M. Laureati, E. Pagliarini, O. Calcinoni, M. Bidoglio
Sensory acceptability of traditional food preparations by elderly people
2006 M. Laureati, E. Pagliarini, O. Calcinoni, M. Bidoglio
Sensory Analysis of Italian Dry-Cured Sausage : Checking of Panel Performance
1994 R. Virgili, G. Parolari, C. Schivazappa, E. Casiraghi, C. Pompei
Sensory and chemical analyses of monovarietal olive oils from lake Garda (Northern Italy)
2002 D. Tura, O. Failla, D. Bassi, A. Serraiocco
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition
2019 A. De Toffoli, E. Monteleone, G. Bucalossi, G. Veneziani, G. Fia, M. Servili, B. Zanoni, E. Pagliarini, T. Gallina Toschi, C. Dinnella
Sensory and hedonic perception of gluten-free bread : comparison between celiac and non-celiac subjects
2012 M. Laureati, B. Giussani, E. Pagliarini
Sensory and hedonic perceptions of italian and korean subjects : a Cross-Cultural study of Perilla Frutescens
2014 M. Laureati, E. Pagliarini, A. Bassoli, G. Borgonovo
Sensory and instrumental assessment of olive oil appearance
1994 E. Pagliarini, C. Rastelli
Sensory and rheological properties of low fat filed pasta filata cheese
1994 E. Pagliarini, N. Beatrice
Sensory aspects of whole wheat pasta
2015 J.E. Bock, R. West, A. Marti
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