Sfoglia per SSD
Table olives contamination by mycotoxins
2006 D. Planeta, V. Mineo, C. Finoli, A. Vecchio, L. Franzetti
Targeted peptides for the quantitative evaluation of casein plasminolysis in drinking milk
2014 S. Cattaneo, M. Stuknyte, L. Pellegrino, I. De Noni
Targeting glyco-oxidative stress through phenolics extracted from winemaking by-products : a strategy to prevent hyperglycaemia complications
2013 V. Lavelli, P.S.C. Sri Harsha
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
2021 M. Appiani, N.S. Rabitti, C. Proserpio, A. Pagliarini, M. Laureati
Taste and smell perception in hospitalized COVID-19 patients : preliminary insights
2021 C. Cattaneo, S. Mambrini, C. Proserpio, G. Parati, E. Tortorici, S. Bertoli, E. Pagliarini
Taste perception and oral microbiota are associated with obesity in children and adolescents
2019 C. Mameli, C. Cattaneo, S. Panelli, F. Comandatore, A. Sangiorgio, G. Bedogni, C. Bandi, G.V. Zuccotti, E. Pagliarini
Taste perception, food neophobia and preferences in vulnerable populations : case study among children and adolescents with obesity and diabetes
2020 C. Cattaneo, C. Mameli, G.V. Zuccotti, E. Pagliarini
Taste sensitivity and multisensory interactions in relation to the nutritional status
2017 C. Proserpio, E. Pagliarini
Taste sensitivity in weight excess and management
2012 M. Laureati, V. Bergamaschi, S. Bertoli, A. Battezzati, E. Pagliarini
Taste sensitivity, nutritional status and metabolic syndrome : implication in weight loss dietary interventions
2014 S. Bertoli, M. Laureati, A. Battezzati, V. Bergamaschi, E. Cereda, A. Spadafranca, L. Vignati, E. Pagliarini
Taste, flavor and texture memory: an incidental learning experiment on children, young and elderly people
2007 M. Laureati, L. Morin Audebrand, E. Pagliarini, J. Mojet, E.P. Koster
Technological advancements in edible coatings: Emerging trends and applications in sustainable food preservation
2024 M. Jurić, L. Maslov Bandić, D. Carullo, S. Jurić
Technological and nutritional properties of backery-products enriched with immature wheat grain
2006 M.G. D’Egidio, M. Zardi, M.A. Pagani, M.C. Casiraghi, C. Cecchini
Technological and analytical aspects related to shelf life of fresh pasteurized milk
2002 I. De Noni
Technological and nutritional properties of einkorn wheat
2010 A. Brandolini, A. Hidalgo Vidal, L. Plizzari
Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
2021 R. Homem, C. Proserpio, C. Cattaneo, F. Rockett, H. Schmidt, M. Komeroski, A. Rios, V. Oliveira
Technological functionality of composite flours from sorghum, tapioca and cowpea
2022 M. Marchini, A. Marti, M.G. Tuccio, E. Bocchi, E. Carini
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
2022 A. Bresciani, G. Cardone, C. Jucker, S. Savoldelli, A. Marti
Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations
2007 M. Rollini, E. Casiraghi, M.A. Pagani, M. Manzoni
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
2021 D. Korcari, R. Secchiero, M. Laureati, A. Marti, G. Cardone, N.S. Rabitti, G. Ricci, M.G. Fortina
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