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Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions
2014-01-01 Sacchetti, Giampiero; Neri, Lilia; Laghi, L.; Capozzi, F.; Mastrocola, Dino; Pittia, Paola
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions
2014-01-01 Sacchetti, Giampiero; Neri, Lilia; Laghi, L.; Capozzi, F.; Mastrocola, Dino; Pittia, Paola
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions.
2014-01-01 Sacchetti, Giampiero; Neri, Lilia; Laghi, L; Capozzi, F; Mastrocola, Dino; Pittia, Paola
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions
2014-01-01 Neri, Lilia; Pittia, Paola; Bertolo, G.; DI MATTIA, CARLA DANIELA; Mastrocola, Dino; Sacchetti, Giampiero
Non enzymatic browning during cocoa roasting as affected by processing time and temperature
2016-01-01 Sacchetti, Giampiero; Ioannone, Francesca; DE GREGORIO, Miriam; DI MATTIA, CARLA DANIELA; Serafini, Mauro; Mastrocola, Dino
Oil-in-water pickering emulsions stabilized with starch particles and formulated with olive oil: Colloidal properties and stability as affected by olive oil phenolic content
2021-01-01 Farooq, Umer; DI MATTIA, CARLA DANIELA; Faieta, Marco; Sacchetti, Giampiero; Pittia, Paola
Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
2020-01-01 Lucas-González, R.; Viuda-Martos, M.; Pérez-Álvarez, J. Á.; Chaves-López, C.; Shkembi, B.; Moscaritolo, S.; Fernández-López, J.; Sacchetti, G.
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts
2020-01-01 Flamminii, Federica; DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola
Physical and structural properties of extra-virgin olive oil based mayonnaise.
2015-01-01 DI MATTIA, CARLA DANIELA; Balestra, F.; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola
Physical, chemical, textural and sensory modification of portioned Parmigiano Reggiano cheese packed under different conditions
2002-01-01 Romani, S.; Sacchetti, Giampiero; Pittia, Paola; Pinnavaia, G. G.; DALLA ROSA, M.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions | 1-gen-2014 | Sacchetti, Giampiero; Neri, Lilia; Laghi, L.; Capozzi, F.; Mastrocola, Dino; Pittia, Paola | |
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions | 1-gen-2014 | Sacchetti, Giampiero; Neri, Lilia; Laghi, L.; Capozzi, F.; Mastrocola, Dino; Pittia, Paola | |
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. | 1-gen-2014 | Sacchetti, Giampiero; Neri, Lilia; Laghi, L; Capozzi, F; Mastrocola, Dino; Pittia, Paola | |
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions | 1-gen-2014 | Neri, Lilia; Pittia, Paola; Bertolo, G.; DI MATTIA, CARLA DANIELA; Mastrocola, Dino; Sacchetti, Giampiero | |
Non enzymatic browning during cocoa roasting as affected by processing time and temperature | 1-gen-2016 | Sacchetti, Giampiero; Ioannone, Francesca; DE GREGORIO, Miriam; DI MATTIA, CARLA DANIELA; Serafini, Mauro; Mastrocola, Dino | |
Oil-in-water pickering emulsions stabilized with starch particles and formulated with olive oil: Colloidal properties and stability as affected by olive oil phenolic content | 1-gen-2021 | Farooq, Umer; DI MATTIA, CARLA DANIELA; Faieta, Marco; Sacchetti, Giampiero; Pittia, Paola | |
Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality. | 1-gen-2020 | Lucas-González, R.; Viuda-Martos, M.; Pérez-Álvarez, J. Á.; Chaves-López, C.; Shkembi, B.; Moscaritolo, S.; Fernández-López, J.; Sacchetti, G. | |
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts | 1-gen-2020 | Flamminii, Federica; DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola | |
Physical and structural properties of extra-virgin olive oil based mayonnaise. | 1-gen-2015 | DI MATTIA, CARLA DANIELA; Balestra, F.; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola | |
Physical, chemical, textural and sensory modification of portioned Parmigiano Reggiano cheese packed under different conditions | 1-gen-2002 | Romani, S.; Sacchetti, Giampiero; Pittia, Paola; Pinnavaia, G. G.; DALLA ROSA, M. |
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Opzioni
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Tipologia
- 1 Contributo su Rivista 122
- 1 Contributo su Rivista::1.1 Arti... 122
Data di pubblicazione
- 2020 - 2024 27
- 2010 - 2019 48
- 2000 - 2009 43
- 1999 - 1999 4
Rivista
- FOOD CHEMISTRY 18
- ACTA HORTICULTURAE 7
- JOURNAL OF FOOD ENGINEERING 7
- FOOD BIOPHYSICS 5
- RIVISTA DI FRUTTICOLTURA E DI ORT... 5
- FOOD RESEARCH INTERNATIONAL 4
- FOODS 4
- ITALIAN JOURNAL OF FOOD SCIENCE 4
- JOURNAL OF AGRICULTURAL AND FOOD ... 4
- FRONTIERS IN NUTRITION 3
Keyword
- Antioxidant activity 6
- Food Science 4
- Polyphenols 4
- Water activity 4
- antioxidant activity 3
- Cocoa 3
- Melanoidins 3
- Viscosity 3
- Volatile organic compounds 3
- Antioxidants 2
Lingua
- eng 83
- ita 10
Accesso al fulltext
- no fulltext 121
- open 1