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Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
2010-01-01 DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Mastrocola, Dino; Pittia, Paola; Pittia, P.
Technological parameters and anti-oxidant activity in cocoa powder
2011-01-01 DI MATTIA, CARLA DANIELA; Sacchetti, Giampiero; Neri, Lilia; Martuscelli, Maria; Mastrocola, Dino; Pittia, Paola
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
2005-01-01 Sacchetti, Giampiero; Pittia, Paola; G., Pinnavaia
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucoseâmaltodextrin model systems
2018-01-01 Neri, Lilia; Di Mattia, Carla D.; Sacchetti, Giampiero; Pittia, Paola; Mastrocola, Dino
The role of water state and mobility on the antiplasticization of green and roasted coffee beans
2011-01-01 Rocculi, P; Sacchetti, Giampiero; Venturi, L; Cremonini, M; Dalla Rosa, M; Pittia, Paola
Tracking Wheat Variety and Origin by the Shape Analysis of the Volatiles Fingerprint of Wheat Kernels and Wheat Beers
2022-01-01 De Flaviis, Riccardo; Santarelli, Veronica; Sacchetti, Giampiero
Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach
2023-01-01 Flamminii, F.; De Flaviis, R.; Sacchetti, G.; Caponio, F.; Paradiso, V. M.; Di Mattia, C. D.
Use of vacuum impregnation for the production of high quality fresh-like apple products
2016-01-01 Neri, Lilia; Di Biase, L.; Sacchetti, Giampiero; DI MATTIA, CARLA DANIELA; Santarelli, Veronica; Mastrocola, Dino; Pittia, Paola
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study
2022-01-01 De Flaviis, Riccardo; Santarelli, Veronica; Mutarutwa, Delvana; Giuliani, Marialisa; Sacchetti, Giampiero
Wheat classification according to its origin by an implemented volatile organic compounds analysis
2021-01-01 De Flaviis, R.; Sacchetti, G.; Mastrocola, D.
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Opzioni
Scopri
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