Sfoglia per SSD
Yarrow (Achillea millefolium L.) Growth at Different Altitudes in Central Italian Alps: Biomass Yield, Oil Content and Quality
2005 A. Giorgi, M. Bononi, F. Tateo, M. Cocucci
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts
2015 I. Vigentini, C. Gardana, D. Fracassetti, M. Gabrielli, R. Foschino, P. Simonetti, A. Tirelli, M. Iriti
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals
2023 T. Maghradze, A. Di Canito, D. Fracassetti, R. Foschino, I. Vigentini
Yeasts for the sustainability in viticulture and oenology : the “YesVite” Project
2014 I. Vigentini, C. Compagno, O. Failla, R. Foschino, G. Cardinali, L. Corte, C. Pelliccia, L. Roscini, J. Piskur, O.P. Ishchuk, U. Petrovic, J. Kokosar, M. Brloznik, A.A. Caudy, F.P. Roth, F. Bauer, F, B. Divol, M. Du Toit, E. Setati, D. Maghradze, E. Abashidze, R. Chipashvili
Yellow lentils pasta: how extrusion conditions impact on cooking quality
2021 A. Bresciani, G. Giuberti, A. Marti
Yolk vitamin D content and eggshell quality traits as affected by hen genotype and housing system
2023 F. Sirri, R. Piscitelli, M. Zampiga, A. Cartoni Mancinelli, C. Castellini, C. Alamprese, M. Petracci
Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits
2021 P. Sandvik, M. Laureati, H. Jilani, L. Methven, M. Sandell, M. Hörmann-Wallner, N. da Quinta, G.G. Zeinstra, V.L. Almli
Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis
2022 M. Bononi, F.F. Nocito, F. Tateo
Zymomonas mobilis as non-conventional leavening agent of bread dough
2010 A. Pagani, M. Rollini, A. Musatti, G. Bottega, M. Manzoni
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
2020 A. Musatti, C. Cappa, C. Mapelli, C. Alamprese, M. Rollini
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs
2019 A. Musatti, C. Cappa, C. Picozzi, C. Alamprese, C. Mapelli, R. Foschino, M. Rollini
δ13C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.) [delta C-13 data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.)]
2020 M. Bononi, F. Tateo, B. Scaglia, G. Quaglia
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