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Titolo Tipologia Data di pubblicazione Autore(i) File
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
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.
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 1.1 Articolo in rivista 2022 Vanacore, L.; Modarelli, G. C.; Campana, E.; Langellotti, A. L.; Masi, P.; Rouphael, Y.; De Pascale, S.; Cirillo, C.
Recirculating aquaponics systems: the new era of food production 1.1 Articolo in rivista 2022 Modarelli, G. C.; Cirillo, C.; Vanacore, L.; Langellotti, A. L.; Masi, P.; De Pascale, S.; Rouphael, Y.
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 1.1 Articolo in rivista 2022 Miele, N. A.; Volpe, S.; Cavella, S.; Masi, P.; Di Monaco, R.; Torrieri, E.
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 1.1 Articolo in rivista 2022 Borriello, A.; Miele, N. A.; Masi, P.; Cavella, S.
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 1.1 Articolo in rivista 2022 Gallo, V.; Romano, A.; Ferranti, P.; D’Auria, Giovanni; Masi, P.
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.
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour 1.1 Articolo in rivista 2022 Gallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernández, Marta; Recio, Isidra
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 1.1 Articolo in rivista 2021 Romano, Raffaele; Aiello, Alessandra; Meca, Giuseppe; De Luca, Lucia; Pizzolongo, Fabiana; Masi, Paolo
Oral sensitivity to flowability and food neophobia drive food preferences and choice 1.1 Articolo in rivista 2021 Puleo, S.; Masi, P.; Cavella, S.; Di Monaco, R.
Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application 1.1 Articolo in rivista 2021 Fiore, A.; Park, S.; Volpe, S.; Torrieri, E.; Masi, P.
Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? 1.1 Articolo in rivista 2021 Puleo, S.; Valentino, M.; Masi, P.; Di Monaco, R.
Novel pumpkin seed oil-based oleogels: development and physical characterization 1.1 Articolo in rivista 2021 Borriello, A.; Masi, P.; Cavella, S.
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 1.1 Articolo in rivista 2021 Russo, G. L.; Langellotti, A. L.; Oliviero, M.; Baselice, M.; Sacchi, R.; Masi, P.
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.
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 1.1 Articolo in rivista 2021 Romano, A.; Gallo, V.; Ferranti, P.; Masi, P.
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 1.1 Articolo in rivista 2021 Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, Paolo
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 1.1 Articolo in rivista 2021 Russo, Giovanni L.; Langellotti, Antonio L.; Oliviero, Maria; Sacchi, Raffaele; Masi, Paolo
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies 1.1 Articolo in rivista 2021 Miele, N. A.; Puleo, S.; Di Monaco, R.; Cavella, S.; Masi, P.
Mostrati risultati da 21 a 40 di 352
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