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Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop 1.1 Articolo in rivista 2023 Modarelli, G. C.; Vanacore, L.; Rouphael, Y.; Langellotti, A. L.; Masi, P.; De Pascale, S.; Cirillo, C.
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 1.1 Articolo in rivista 2023 Covino, C.; Sorrentino, A.; Pierro, P. D.; Aiello, A.; Romano, R.; Masi, P.
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 1.1 Articolo in rivista 2023 Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A.
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds 1.1 Articolo in rivista 2023 Romano, Raffaele; DE LUCA, Lucia; Basile, Giulia; Nitride, Chiara; Pizzolongo, Fabiana; Masi, Paolo
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) 1.1 Articolo in rivista 2023 Romano, A.; Romano, R.; De Luca, L.; Masi, P.
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils 4.2 Abstract in Atti di convegno 2023 Romano, Annalisa; Romano, Raffaele; DE LUCA, Lucia; Masi, Paolo
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 1.1 Articolo in rivista 2023 Russo, GIOVANNI LUCA; Langellotti, ANTONIO LUCA; Buonocunto, Gabriele; Puleo, Sharon; DI MONACO, Rossella; Anastasio, Aniello; Vuoso, Valeria; Smaldone, Giorgio; Baselice, Marco; Capuano, Federico; Garofalo, Francesca; Masi, Paolo
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 1.1 Articolo in rivista 2023 Russo, GIOVANNI LUCA; Langellotti, ANTONIO LUCA; Verardo, Vito; Martín-García, Beatriz; Oliviero, Maria; Baselice, Marco; DI PIERRO, Prospero; Sorrentino, Angela; Viscardi, Sharon; Marileo, Luis; Sacchi, Raffaele; Masi, Paolo
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 1.1 Articolo in rivista 2023 Covino, Clelia; Sorrentino, Angela; DI PIERRO, Prospero; Masi, Paolo
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 1.1 Articolo in rivista 2023 Russo, Giovanni Luca; Langellotti, Antonio Luca; Martín-García, Beatriz; Verardo, Vito; Romano, Raffaele; Sacchi, Raffaele; Masi, Paolo
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 1.1 Articolo in rivista 2022 Borriello, A.; Miele, N. A.; Masi, P.; Aiello, A.; Cavella, S.
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder 1.1 Articolo in rivista 2022 Falciano, Aniello; Sorrentino, Angela; Masi, Paolo; DI PIERRO, Prospero
Food structure, function and artificial intelligence 1.1 Articolo in rivista 2022 Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo
Use of Different Organic Carbon Sources in Cynara cardunculus Cells: Effects on Biomass Productivity and Secondary Metabolites 1.1 Articolo in rivista 2022 Oliviero, Maria; Langellotti, Antonio Luca; Russo, Giovanni L; Baselice, Marco; Donadio, Andrea; Ritieni, Alberto; Graziani, Giulia; Masi, Paolo
Effect of the refreshment on the liquid sourdough preparation 1.1 Articolo in rivista 2022 Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P.
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 1.1 Articolo in rivista 2022 Russo, Giovanni L.; Langellotti, Antonio L.; Sacchi, Raffaele; Masi, Paolo
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 1.1 Articolo in rivista 2022 Romano, R.; De Luca, L.; Aiello, A.; Rossi, D.; Pizzolongo, F.; Masi, P.
Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples through FT-NIR Spectroscopy 1.1 Articolo in rivista 2022 Covino, Clelia; Sorrentino, Angela; DI PIERRO, Prospero; Romano, Raffaele; Masi, Paolo
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 1.1 Articolo in rivista 2022 Di Giuseppe, F. A.; Volpe, S.; Cavella, S.; Masi, P.; Torrieri, E.
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds 1.1 Articolo in rivista 2022 Romano, R.; De Luca, L.; Aiello, A.; Pagano, R.; Di Pierro, P.; Pizzolongo, F.; Masi, P.
Mostrati risultati da 1 a 20 di 351
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