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Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 1-gen-2004 DEL CARLO, Michele; Sacchetti, Giampiero; DI MATTIA, CARLA DANIELA; Compagnone, Dario; Mastrocola, Dino; Liberatore, L; Cichelli, A.
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 1-gen-2004 Sacchetti, Giampiero; Pinnavaia, G. G.; Guidolin, E.; DALLA ROSA, M.
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 1-gen-2005 Sacchetti, Giampiero; Pinnavaia, Gg
Stability and quality of traditional and innovative chestnut based products 1-gen-2005 Sacchetti, Giampiero; Pittia, Paola; Mastrocola, Dino; Pinnavaia, Gg
Caratteristiche qualitative della pasta cotta mediante innovativo forno a microonde 1-gen-2005 Cocci, E.; Angioloni, A.; DALLA ROSA, M.; Sacchetti, Giampiero; Vallicelli, M.
The effect of processing and formulation on technological functionality of macromolecules and food quality and stability 1-gen-2005 Pittia, Paola; Sacchetti, Giampiero
Quality assessment of pasta cooked using an innovative microwave oven 1-gen-2005 Cocci, E.; Sacchetti, Giampiero; Angioloni, A.; Vallicelli, M.; DALLA ROSA, M.
Stability and quality of traditional and innovative chestnut based food products. 1-gen-2005 Sacchetti, Giampiero; Pinnavaia, G; Pittia, Paola; Mastrocola, Dino
Evaluation of an electrochemical approach to assess the antioxidant activity of phenols extracted from olive oil 1-gen-2005 Mascini, Marcello; DEL CARLO, Michele; Sacchetti, Giampiero; DI MATTIA, CARLA DANIELA; L., Cerretani; G., Lercker; D. MASTROCOLA AND D., Compagnone
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 1-gen-2005 Sacchetti, Giampiero; DI MATTIA, CARLA DANIELA; DEL CARLO, Michele; Mastrocola, Dino
MICROBIAL ECOLOGY OF INITIAL PHASES OF “VINO COTTO” PRODUCTION 1-gen-2005 Suzzi, Giovanna; Tofalo, Rosanna; CHAVES LOPEZ, Clemencia; Valmorri, Sara; Piva, Andrea; Sacchetti, Giampiero
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 1-gen-2005 Mastrocola, Dino; DI MATTIA, CARLA DANIELA; Seghetti, L; Sacchetti, Giampiero
Effect of formulation on the quality of bread from gluten free flour 1-gen-2005 Paparella, Antonello; Cocomazzi, S; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Gianotti, A; Suzzi, Giovanna
Influence of processing and formulation on technological functionality of food macromolecules and the effects on food quality and stability. 1-gen-2005 Pittia, Paola; Sacchetti, Giampiero
Antioxidant activity of cooked must 1-gen-2005 Sacchetti, Giampiero; Piva, Andrea; DI MATTIA, CARLA DANIELA; Mastrocola, Dino
The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk 1-gen-2005 Sacchetti, Giampiero; Pittia, Paola; G., Pinnavaia
Rehydration of dried fruit pieces in aqueous sugar solutions: a review on mass transfer and final product characteristics 1-gen-2005 Mastrocola, Dino; Sacchetti, Giampiero; Pittia, Paola; DI MATTIA, CARLA DANIELA; DALLA ROSA, M.
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 1-gen-2006 Sacchetti, Giampiero; Chiodo, Emilio; Neri, Lilia; Dimitri, G.; Fantini, Andrea
Castagne sciroppate a basso contenuto zuccherino:opprtunità e rischi 1-gen-2006 Pinnavaia, Gg; Sacchetti, Giampiero
Effect of moisture and water activity on textural properties of toasted food products 1-gen-2006 Pittia, Paola; Sacchetti, Giampiero
Mostrati risultati da 41 a 60 di 243
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