Sfoglia per SSD
Surface texture characterization of an Italian pasta by means of univariate and multivariate feature extraction from their texture images
2013 L. Fongaro, K. Kvaal
Surface texture of fresh egg pasta enriched with brewers’ spent grain
2015 C. Cappa, C. Alamprese
Survey of selected chemical and microbiological characteristics of (plain or sweetened) natural yoghurts from the Italian market
2004 I. De Noni, L. Pellegrino, F. Masotti
Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area
2009 I. Vigentini, C. Picozzi, A.G. Tirelli, A. Giugni, R. Foschino
Survey on Ochratoxin A in wines. data concerning the market of table wines in brik.
2000 F. Tateo, M. Bononi, E. Lubian
Survey on Ochratoxin A in wines. First data concerning a sampling of bottled red wines
2001 F. Tateo, M. Bononi
Survey on Ochratoxin A in wines. More data concerning bottled red wines.
2003 F. Tateo, M. Bononi
Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations
2002 C. Alamprese, R. Foschino, M. Rossi, C. Pompei, L. Savani
Sustainability and organic production : how information influences consumer’s expectation and preference for yogurt
2013 M. Laureati, D. Jabes, V. Russo, E. Pagliarini
Sustainability and organic wine production
2016 M. Laureati, E. Pagliarini
Sustainability in Viticulture and Oenology: The Final Conference of the YeSVitE Project
2017 I. Vigentini, C. Compagno, O. Failla, R. Foschino, G. Cardinali, L. Corte, C. Colabella, L. Roscini, R. González García, P. Morales, J. Tronchoni, U. Petrovič, J. Kokošar, M. Brložnik, A.A. Caudy, P.F. Roth, F.F. Bauer, B. Divol, M. Du Toit, E. Setati, D. Maghradze, E. Abashidze, R. Chipashvili
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
2023 N. Mangieri, G. Rosciano, D. Porcellato, A.R. Winther, I. De Noni, D. Fracassetti, R. Foschino, I. Vigentini
Sustainability of the olive oil system
2021 C. Alamprese, F. Caponio, E. Chiavaro
SUSTAINABLE FOOD PACKAGING: the role of scientific research
2009 L. Piergiovanni, S. Farris, S. Limbo
Sustainable model for agroenergy and feed production through the black soldier fly and microalgae – SMART FEED
2020 S. Savoldelli, C. Jucker, D. Lupi, S. Colombini, I. Toschi, G. D’Imporzano, F. Adani
Sustainable preparation of immobilized (bio)catalysts for heterogeneous stereoselective transformations
2017 D. Romano, S. Farris, V. De Vitis, C. Rovera, R. Mangayil, A. Pinto, C. Previtali
Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties
2017 V. Lavelli, P.S.C. Sri Harsha, M. Piochi, L. Torri
Sviluppo di "blend" edulcoranti e delle relative tecniche analitiche di controllo in previsione della liberalizzazione di impiego dello stevioside da Stevia rebaudiana (Bertoni) Bertoni
1999 F. Tateo, M. Bononi, M.L. Escobar Sanchez, A. Fuso Nerini
Sviluppo di alimenti gluten free: Ingredienti e tecnologie
2016 M. Lucisano, C. Cappa
Sviluppo di prodotti "light": non solo le calorie contano
2017 C. Alamprese
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