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NOTA: è possibile cercare una corrispondenza esatta usando i doppi apici, ad es: "evoluzione della specie". Qualora si cerchi un identificativo, è consigliabile cercarlo in due modi differenti: tra apici con caratteri speciali es: "978-94-6366-274" oppure senza caratteri speciali solo come sequenza numerica: es 978946366274.
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution
2012-01-01 Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds
2010-01-01 DI MATTIA, CARLA DANIELA; Pittia, Paola; Sacchetti, Giampiero; Boznou, A; Mastrocola, Dino; Pittia, P.
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization.
2014-01-01 Sacchetti, Giampiero; Pace, D.; Martuscelli, Maria; DI MATTIA, CARLA DANIELA; Pittia, Paola; Mastrocola, Dino
Coffee silverskin as a new functional ingredient in bakery products.
2014-01-01 Martuscelli, Maria; DI MATTIA, CARLA DANIELA; Marcozzi, S.; Sacchetti, Giampiero; Pittia, Paola; Mastrocola, Dino
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices
2010-01-01 DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices
2010-01-01 DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola
Effect of phenolic compounds on the colloidal properties and on the oxidative stability of olive oil o/w emulsions
2008-01-01 DI MATTIA, CARLA DANIELA; Pittia, Paola; Sacchetti, Giampiero; Occhino, Elisabetta; Pittia, P.
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE
2013-01-01 DI MATTIA, CARLA DANIELA; Martuscelli, Maria; Sacchetti, Giampiero; Scheirlinck, I.; Beheydt, B.; Mastrocola, Dino; Pittia, Paola
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols
2013-01-01 DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Martuscelli, Maria; Mastrocola, Dino; Pittia, Paola
Effect of moisture and water activity on textural properties of toasted food products
2006-01-01 Pittia, Paola; Sacchetti, Giampiero
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution | 1-gen-2012 | Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola | |
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds | 1-gen-2010 | DI MATTIA, CARLA DANIELA; Pittia, Paola; Sacchetti, Giampiero; Boznou, A; Mastrocola, Dino; Pittia, P. | |
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. | 1-gen-2014 | Sacchetti, Giampiero; Pace, D.; Martuscelli, Maria; DI MATTIA, CARLA DANIELA; Pittia, Paola; Mastrocola, Dino | |
Coffee silverskin as a new functional ingredient in bakery products. | 1-gen-2014 | Martuscelli, Maria; DI MATTIA, CARLA DANIELA; Marcozzi, S.; Sacchetti, Giampiero; Pittia, Paola; Mastrocola, Dino | |
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices | 1-gen-2010 | DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola | |
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices | 1-gen-2010 | DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola | |
Effect of phenolic compounds on the colloidal properties and on the oxidative stability of olive oil o/w emulsions | 1-gen-2008 | DI MATTIA, CARLA DANIELA; Pittia, Paola; Sacchetti, Giampiero; Occhino, Elisabetta; Pittia, P. | |
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE | 1-gen-2013 | DI MATTIA, CARLA DANIELA; Martuscelli, Maria; Sacchetti, Giampiero; Scheirlinck, I.; Beheydt, B.; Mastrocola, Dino; Pittia, Paola | |
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols | 1-gen-2013 | DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Martuscelli, Maria; Mastrocola, Dino; Pittia, Paola | |
Effect of moisture and water activity on textural properties of toasted food products | 1-gen-2006 | Pittia, Paola; Sacchetti, Giampiero |
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Opzioni
Scopri
Tipologia
- 4 Contributo in Atti di Convegno ... 32
- 4 Contributo in Atti di Convegno ... 32
Data di pubblicazione
- 2010 - 2016 20
- 2003 - 2009 12
Editore
- Rui Costa, Paola Pittia, Crtina L... 2
- sine nomine 1
- Società Chimica Italiana 1
Keyword
- antioxidants 1
- bioactive compounds 1
- minimally processed frui 1
- modified atmosphere packaging 1
Lingua
- eng 29
- ita 2
Accesso al fulltext
- no fulltext 32