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Titolo Data di pubblicazione Autore(i) File
Molecular modifications and functional properties of high pressure-treated egg components. 1-gen-1998 Bonomi, F; Donnizzelli, E; Iametti, S; Pittia, Paola; Rovere P., Dall’Aglio GF
Ethanol liquid-vapour partition in model food emulsions. 1-gen-1998 Nicoli, Mc; Pittia, Paola; Lerici, Cr
Preparazione e conservazione di succo crioconcentrato di actinidia. 1-gen-1998 Maltini, E; Mastrocola, Dino; Pittia, Paola; Dalla Rosa, M.
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 1-gen-1998 Mastrocola, Dino; Barbanti, D; Dalla Rosa, M; Pittia, Paola
Water and ethanol vapour-liquid equilibrium relationship in food model systems. 1-gen-1999 Lerici, Cr; Nicoli, Mc; Pittia, Paola
Characterisation of high pressure-treated egg albumen 1-gen-1999 Iametti, S.; Donnizzelli, E.; Pittia, Paola; Rovere, P.; Squarcina, N.; Bonomi, F.
Shelf-life extension of fresh-like ready-to-use pear cubes 1-gen-1999 Pittia, Paola; Nicoli, Mc; Comi, G; Massini, R.
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 1-gen-1999 DALLA ROSA, M; Pittia, Paola
Texture Profile of Montasio cheese 1-gen-2000 Innocente, N.; Stefanuto, O.; Pittia, Paola; Corradini, C.
Interactions of food matrix with small ligands 1-gen-2000 Pittia, Paola; Guichard, E.
Ethanol-diacetyl-polyphenol interactions in acqueous model systems. 1-gen-2000 Da Porto, C; Nicoli, Mc; Pittia, Paola; Lerici, Cr
Ethanol in food 1-gen-2000 Lerici, Cr; Munari, M; Pittia, Paola
Combined techniques to improve the quality of processed berry fruit to be used as ingredients in complex foods 1-gen-2001 DALLA ROSA, M.; Mastrocola, Dino; Pittia, Paola; Barbanti, D.; Sacchetti, Giampiero
Combined techniques to improve the quality of processed berry fruit to be used as ingredients in complex foods 1-gen-2001 Dalla Rosa, M; Mastrocola, Dino; Pittia, Paola; Barbanti, D; Sacchetti, Giampiero
Textural changes of coffee beans as affected by roasting conditions 1-gen-2001 Pittia, Paola; DALLA ROSA, M; Lerici, C. R.
The influence of low protein diets supplemented with isoleucine and valine on the quality and functional properties of chicken eggs 1-gen-2001 Meluzzi, A.; Tallarico, N.; Pittia, Paola; Sirri, F.; Franchini, A.
Textural and sensorial characterisation of Montasio cheese produced using proteolytic starters 1-gen-2002 Maifreni, M.; Marino, M.; Pittia, Paola; Rondinini, G.
Effect of roasting on the thermal properties of coffee 1-gen-2002 Pittia, Paola; Manzocco, L; Nicoli, Mc
Physical, chemical,textural and sensorial changes of portioned Parmigiano Reggiano cheese 1-gen-2002 Romani, S; Sacchetti, Giampiero; Pittia, Paola; DALLA ROSA, M.
Correlation among instrumental texture, chemical composition and presence of characteristics holes in a semi-hard Italian cheese 1-gen-2002 Innocente, N.; Pittia, Paola; Stefanuto, O.; Corradini, C.
Mostrati risultati da 21 a 40 di 318
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