Sfoglia per SSD
Tocols stability during bread, water biscuit and pasta processing from wheat flours
2010 A. Hidalgo Vidal, A. Brandolini
Tocols, carotenoids, heat damage and technological quality of diced tomatoes processed in different industrial lines
2017 A. Hidalgo, R. Di Prima, L. Fongaro, C. Cappa, M. Lucisano
Tocopherols and tocotrienol as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying
2007 M. Rossi, C. Alamprese, S. Ratti
Tocopherols and tocotrienols stability in different frying oils
2006 M. Rossi, C. Alamprese, S. Ratti
Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing
2022 A. Brandolini, P. Glorio-Paulet, L. Estivi, N. Locatelli, J.S. Cordova-Ramos, A. Hidalgo
Tomato allergy : an in vivo study in patients wth 1st grade oral allergy syndrome and systemic tomato induced symptoms
2008 V. Pravettoni, L. Primavesi, O. Brenna, L. Farioli, C. Pompei, M. Piantanida, A. Mascheri, A. Conti, E.A. Pastorello
Tomato Skin as a Sustainable and Healthy Ingredient
2011 V. Lavelli, M. Corey
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques
2023 G. Antonelli, E. Chiarello, G. Picone, S. Tappi, G. Baldi, M. DI NUNZIO, E. Mente, S. Karapanagiotis, P. Vasilaki, M. Petracci, P. Rocculi, A. Bordoni, F. Capozzi.
Towards a green and sustainable recovery of phenolic compounds from food by-products
2015 C. Delsart, D. Carullo, M. Sternad Lemut, G. Pataro, G. Ferrari, K. Trost
Towards nutrition-sensitive agriculture : an evaluation of biocontrol effects, nutritional value, and ecological impact of bacterial inoculants
2020 A. Passera, V. Vacchini, G. Cocetta, G. Shahzad, A.A. Arpanahi, P. Casati, A. Ferrante, L. Piazza
Towards the construction of an interspecific introgression line library in einkorn using Triticum urartu
2010 A. Fricano, A. Brandolini, D. Boyer, A. Hidalgo, D. Erba, P. Sourdille, F. Salamini, P. Piffanelli
Traceability of mountain cheeses : identification and characterization of volatile and not volatile lipophylic compounds
2007 V. Pelizzola
TRACEABILITY OF MOUNTAIN CHEESES: IDENTIFICATION AND CHARACTERIZATION OF BIOCHEMICAL MARKERS
2010 V. Pelizzola
Traditional Italian products from wheat and other starchy flours
2007 M.A. Pagani, M. Lucisano, M. Mariotti
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition
2020 F. Valdetara, M. Skalic, D. Fracassetti, M. Louw, C. Compagno, M. du Toit, R. Foschino, U. Petrovic, B. Divol, I. Vigentini
Transglutaminase treatment of brown rice flour: a chromatographic, electrophoretic and spectroscopic study of protein modifications
2012 S. Renzetti, J. Behrc, R.F. Vogelc, A. Barbiroli, S. Iametti, F. Bonomi, E.K. Arendt
Transmission routes, preventive measures and control strategies of SARS-CoV-2 in the food factory
2021 F. Masotti, S. Cattaneo, M. Stuknyte, V. Pica, I. De Noni
Transparent Pullulan/Mica Nanocomposite Coatings with Outstanding Oxygen Barrier Properties
2017 I. Uysal Unalan, D. Boyacı, S. Trabattoni, S. Tavazzi, S. Farris
Transparent Pullulan/Mica Nanocomposite Coatings with Outstanding Oxygen Barrier Properties
2017 I. UYSAL UNALAN, D. Boyaci, S. Trabattoni, S. Tavazzi, S. Farris
Trends of adherence to the Mediterranean dietary pattern in Northern Italy from 2010 to 2016
2017 A. Leone, A. Battezzati, R. De Amicis, G. De Carlo, S. Bertoli
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