Sfoglia per Autore
Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)
2023 Rossi-Márquez, Giovanna; Aarón Dávalos-Saucedo, Cristian; Mayek-Pérez, Netzahualcóyotl; DI PIERRO, Prospero
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base
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”
2023 Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A.
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach
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
2023 Covino, Clelia; Sorrentino, Angela; DI PIERRO, Prospero; Masi, Paolo
Edible Films and Coatings Applied in the Food Industry
2023 Rossi-Marquez, G.; Davalos-Saucedo, C. A.; Di Pierro, P.
Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread
2023 Bautista-Espinoza, P. I.; Di Pierro, P.; Amaya-Llano, S. L.; Garcia-Almendarez, B. E.; Mares-Mares, E.; Escamilla-Garcia, M.; Granados-Arvizu, J. A.; Velazquez de la Cruz, G.; Regalado-Gonzalez, C.
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder
2022 Falciano, Aniello; Sorrentino, Angela; Masi, Paolo; DI PIERRO, Prospero
Bio-Based Materials for Packaging
2022 Porta, Raffaele; Mohammed Sabbah, Dr.; DI PIERRO, Prospero
Effect of the refreshment on the liquid sourdough preparation
2022 Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P.
Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan
2022 Escamilla-Garcia, M.; Garcia-Garcia, M. C.; Gracida, J.; Hernandez-Hernandez, H. M.; Granados-Arvizu, J. A.; Di Pierro, P.; Regalado-Gonzalez, C.
Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples through FT-NIR Spectroscopy
2022 Covino, Clelia; Sorrentino, Angela; DI PIERRO, Prospero; Romano, Raffaele; Masi, Paolo
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds
2022 Romano, R.; De Luca, L.; Aiello, A.; Pagano, R.; Di Pierro, P.; Pizzolongo, F.; Masi, P.
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico
2022 Covino, C.; Sorrentino, A.; Di Pierro, P.; Masi, P.
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza
2022 Covino, C.; Sorrentino, A.; Di Pierro, P.; Masi, P.
Exploiting Potential Biotechnological Applications of Poly-γ-glutamic Acid Low Molecular Weight Fractions Obtained by Membrane-Based Ultra-Filtration
2022 Restaino, O. F.; Hejazi, S.; Zannini, D.; Giosafatto, C. V. L.; Di Pierro, P.; Cassese, E.; D'Ambrosio, S.; Santagata, G.; Schiraldi, C.; Porta, R.
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei
2021 Russo, G. L.; Langellotti, A. L.; Verardo, V.; Martin-Garcia, B.; Di Pierro, P.; Sorrentino, A.; Baselice, M.; Oliviero, M.; Sacchi, R.; Masi, P.
Design of an active edible coating based on sodium caseinate, chitosan and oregano essential oil reinforced with silica particles and its application on panela cheese
2021 Rios-De-benito, L. F.; Escamilla-Garcia, M.; Garcia-Almendarez, B.; Amaro-Reyes, A.; Di Pierro, P.; Regalado-Gonzalez, C.
Potential use of glycerol- and/or spermidine-plasticized secalin films as leaf surface coatings for sustainable plant disease management
2021 Qazanfarzadeh, Z.; Mirpoor, S. F.; Kadivar, M.; Shekarchizadeh, H.; Di Girolamo, R.; Giosafatto, C. V. L.; Di Pierro, P.; Porta, R.
Edible coating from enzymatically reticulated whey protein-pectin to improve shelf life on roasted peanuts
2021 Rossi-Marquez, G.; Helguera, M.; Briones, M.; Davalos-Saucedo, C. A.; Di Pierro, P.
Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
---|---|---|---|---|
Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola) | 1.1 Articolo in rivista | 2023 | Rossi-Márquez, Giovanna; Aarón Dávalos-Saucedo, Cristian; Mayek-Pérez, Netzahualcóyotl; DI PIERRO, Prospero | |
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. | |
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 | |
Edible Films and Coatings Applied in the Food Industry | 1.1 Articolo in rivista | 2023 | Rossi-Marquez, G.; Davalos-Saucedo, C. A.; Di Pierro, P. | |
Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread | 1.1 Articolo in rivista | 2023 | Bautista-Espinoza, P. I.; Di Pierro, P.; Amaya-Llano, S. L.; Garcia-Almendarez, B. E.; Mares-Mares, E.; Escamilla-Garcia, M.; Granados-Arvizu, J. A.; Velazquez de la Cruz, G.; Regalado-Gonzalez, C. | |
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 | |
Bio-Based Materials for Packaging | 1.1 Articolo in rivista | 2022 | Porta, Raffaele; Mohammed Sabbah, Dr.; DI PIERRO, Prospero | |
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. | |
Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan | 1.1 Articolo in rivista | 2022 | Escamilla-Garcia, M.; Garcia-Garcia, M. C.; Gracida, J.; Hernandez-Hernandez, H. M.; Granados-Arvizu, J. A.; Di Pierro, P.; Regalado-Gonzalez, C. | |
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 | |
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. | |
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico | 4.1 Articoli in Atti di convegno | 2022 | Covino, C.; Sorrentino, A.; Di Pierro, P.; Masi, P. | |
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza | 4.1 Articoli in Atti di convegno | 2022 | Covino, C.; Sorrentino, A.; Di Pierro, P.; Masi, P. | |
Exploiting Potential Biotechnological Applications of Poly-γ-glutamic Acid Low Molecular Weight Fractions Obtained by Membrane-Based Ultra-Filtration | 1.1 Articolo in rivista | 2022 | Restaino, O. F.; Hejazi, S.; Zannini, D.; Giosafatto, C. V. L.; Di Pierro, P.; Cassese, E.; D'Ambrosio, S.; Santagata, G.; Schiraldi, C.; Porta, R. | |
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei | 1.1 Articolo in rivista | 2021 | Russo, G. L.; Langellotti, A. L.; Verardo, V.; Martin-Garcia, B.; Di Pierro, P.; Sorrentino, A.; Baselice, M.; Oliviero, M.; Sacchi, R.; Masi, P. | |
Design of an active edible coating based on sodium caseinate, chitosan and oregano essential oil reinforced with silica particles and its application on panela cheese | 1.1 Articolo in rivista | 2021 | Rios-De-benito, L. F.; Escamilla-Garcia, M.; Garcia-Almendarez, B.; Amaro-Reyes, A.; Di Pierro, P.; Regalado-Gonzalez, C. | |
Potential use of glycerol- and/or spermidine-plasticized secalin films as leaf surface coatings for sustainable plant disease management | 1.1 Articolo in rivista | 2021 | Qazanfarzadeh, Z.; Mirpoor, S. F.; Kadivar, M.; Shekarchizadeh, H.; Di Girolamo, R.; Giosafatto, C. V. L.; Di Pierro, P.; Porta, R. | |
Edible coating from enzymatically reticulated whey protein-pectin to improve shelf life on roasted peanuts | 1.1 Articolo in rivista | 2021 | Rossi-Marquez, G.; Helguera, M.; Briones, M.; Davalos-Saucedo, C. A.; Di Pierro, P. |
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