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Co-milling as innovative encapsulation of bioactives in glassy matrices
2019-01-01 Pittia, Paola; Faieta, Marco; GONZALEZ ORTEGA, Rodrigo
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
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients
2022-01-01 Neri, Lilia; Tatasciore, Simona; Santarelli, Veronica; Faieta, Marco; DI MATTIA, CARLA DANIELA; 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
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
Combined techniques to improve the quality of processed berry fruit to be used as ingredients in complex foods
2001-01-01 DALLA ROSA, M.; Mastrocola, Dino; Pittia, Paola; Barbanti, D.; Sacchetti, Giampiero
Combined technologies to improve quality of reconstituted apple cubes during processing and storage
2004-01-01 Pittia, Paola; Sacchetti, Giampiero; Mastrocola, Dino
Degradation kinetics of phycocyanin under isothermal and dynamic heating
2017-01-01 Faieta, M.; Toong, C.; Corradini, M. G.; Ludescher, R. D.; Pittia, P
Degradation kinetics of phycocyanin under isothermal and dynamic heating
2017-01-01 Faieta, M.; Toong, C.; Corradini, M. G.; Ludescher, R. D.; Pittia, P
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Co-milling as innovative encapsulation of bioactives in glassy matrices | 1-gen-2019 | Pittia, Paola; Faieta, Marco; GONZALEZ ORTEGA, Rodrigo | |
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 | |
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients | 1-gen-2022 | Neri, Lilia; Tatasciore, Simona; Santarelli, Veronica; Faieta, Marco; DI MATTIA, CARLA DANIELA; 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 | |
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 | |
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 technologies to improve quality of reconstituted apple cubes during processing and storage | 1-gen-2004 | Pittia, Paola; Sacchetti, Giampiero; Mastrocola, Dino | |
Degradation kinetics of phycocyanin under isothermal and dynamic heating | 1-gen-2017 | Faieta, M.; Toong, C.; Corradini, M. G.; Ludescher, R. D.; Pittia, P | |
Degradation kinetics of phycocyanin under isothermal and dynamic heating | 1-gen-2017 | Faieta, M.; Toong, C.; Corradini, M. G.; Ludescher, R. D.; Pittia, P |
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Opzioni
Scopri
Tipologia
- 4 Contributo in Atti di Convegno ... 143
- 4 Contributo in Atti di Convegno ... 79
- 4 Contributo in Atti di Convegno ... 34
- 4 Contributo in Atti di Convegno ... 30
Data di pubblicazione
- 2020 - 2023 13
- 2010 - 2019 84
- 2000 - 2009 42
- 1997 - 1999 4
Editore
- Chiriotti Editori 3
- ISEKI-‐Food Association 3
- Leuven University Press 2
- Rui Costa, Paola Pittia, Crtina L... 2
- Wiley-Blackwell 2
- ELSEVIER SCIENCE B.V. 1
- INRAE, ONIRIS, CNRS, Università d... 1
- ISEKI Food Association 1
- MoniQA Association 1
- PALERMO UNIVERSITY PRESS 1
Serie
- MST Conferences 1
Keyword
- encapsulation 2
- amorphous carbohydrates 1
- antioxidant activity 1
- AUTOCHTHONOUS APPLES 1
- BAI index 1
- bioactives 1
- BIODIVERDSITY 1
- biogenic amines 1
- CONSUMER PREFERENCE 1
- cured meat quality 1
Lingua
- eng 123
- ita 8
Accesso al fulltext
- no fulltext 135
- open 8