| Nome |
# |
|
La Pizza Napoletana, file e268a72f-3148-4c8f-e053-1705fe0a812c
|
982
|
|
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro., file e268a72e-9cd4-4c8f-e053-1705fe0a812c
|
975
|
|
The Neapolitan Pizza, file e268a72f-2569-4c8f-e053-1705fe0a812c
|
906
|
|
Valutazione della shelf-life della purea di pera conservata in contenitore flessibile multistrato, file e268a72e-946c-4c8f-e053-1705fe0a812c
|
544
|
|
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product, file e268a72f-9729-4c8f-e053-1705fe0a812c
|
293
|
|
Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: Analysis of their mechanical and barrier properties, file e268a72c-c88f-4c8f-e053-1705fe0a812c
|
265
|
|
The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication, file e268a72e-a0e4-4c8f-e053-1705fe0a812c
|
254
|
|
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation., file e268a730-85a2-4c8f-e053-1705fe0a812c
|
192
|
|
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil, file e268a733-a9da-4c8f-e053-1705fe0a812c
|
169
|
|
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds, file abf65251-b768-4b4c-9e35-1139122441a3
|
160
|
|
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina, file e268a72e-9abc-4c8f-e053-1705fe0a812c
|
119
|
|
Studio della evoluzione dei composti organici volatili di mele golden delicious confezionate in atmosfera protettiva: applicazione di film edibili, file e268a72e-9a4d-4c8f-e053-1705fe0a812c
|
117
|
|
Caratterizzazione dell’olio di semi di pomodoro e studio di alcuni parametri di processo di produzione, file e268a72e-9478-4c8f-e053-1705fe0a812c
|
87
|
|
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base, file 549089af-0176-4501-b27b-e24863968185
|
86
|
|
“Fennel Waste-based films suitable for protecting cultivations", file e268a72c-bb58-4c8f-e053-1705fe0a812c
|
81
|
|
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process, file e268a72e-9fda-4c8f-e053-1705fe0a812c
|
75
|
|
Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application, file e268a733-9592-4c8f-e053-1705fe0a812c
|
75
|
|
Transglutaminase-catalyzed preparation of chitosan-ovalbumin films, file e268a72c-b741-4c8f-e053-1705fe0a812c
|
74
|
|
Visual evaluation of sliced Italian salami by image analysis., file e268a72f-0bb1-4c8f-e053-1705fe0a812c
|
72
|
|
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra, file e268a72e-a2f3-4c8f-e053-1705fe0a812c
|
64
|
|
Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop, file 519145dc-ac4c-4a9e-b91d-28c219a522e2
|
59
|
|
Encapsulated proanthocyanidins as novel ingredients, file e268a72e-c274-4c8f-e053-1705fe0a812c
|
45
|
|
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase, file e268a72c-be1b-4c8f-e053-1705fe0a812c
|
37
|
|
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels, file e268a733-ce98-4c8f-e053-1705fe0a812c
|
37
|
|
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction, file e268a733-9979-4c8f-e053-1705fe0a812c
|
30
|
|
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste, file c6ebaf9a-eaec-49ae-bc9b-a166525988f9
|
20
|
|
Caratterizzazione dell’olio di semi di pomodoro e studio di alcuni parametri del processo di produzione, file e268a72e-946b-4c8f-e053-1705fe0a812c
|
16
|
|
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films, file e268a72e-9c17-4c8f-e053-1705fe0a812c
|
15
|
|
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds, file 87ecd22f-942e-409b-8a41-8b3b400340d1
|
13
|
|
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing, file e268a730-f94b-4c8f-e053-1705fe0a812c
|
13
|
|
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach, file e268a731-5f02-4c8f-e053-1705fe0a812c
|
11
|
|
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system, file 84592131-dbc0-4ea6-a4a0-b56fe8bac18b
|
10
|
|
Extraction of pigments and oil from tomato industry waste, file e268a72e-943e-4c8f-e053-1705fe0a812c
|
10
|
|
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process, file e268a730-b9a3-4c8f-e053-1705fe0a812c
|
10
|
|
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process, file e268a730-f94e-4c8f-e053-1705fe0a812c
|
10
|
|
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder, file 674f8898-30d5-447a-944c-184f7a3e5b74
|
9
|
|
Nutrient accumulation, growth and quality of leafy vegetables in aquaponics system are modulated by supplemental LED lighting, file 86ce5289-5c4c-4b35-bb42-ed35e194b86b
|
9
|
|
Comparison of the Frying Performance of
High Oleic Oils Subjected to Discontinuous
and Prolonged Thermal Treatment, file e268a72e-97a3-4c8f-e053-1705fe0a812c
|
8
|
|
Evoluzione della componente organica volatile della patata (cv Agria) conservata in atmosfera protettiva (V Gamma), file e268a72e-9c2a-4c8f-e053-1705fe0a812c
|
8
|
|
Studio sul meccanismo di rilascio di sostanze aromatiche volatili da matrici a base di idrocolloidi, file e268a72e-a35f-4c8f-e053-1705fe0a812c
|
8
|
|
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”, file 1b403db1-7cb8-4441-9a16-907f7be68b99
|
7
|
|
Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples through FT-NIR Spectroscopy, file ceb92544-2d27-45eb-968b-f6dfa9105e09
|
7
|
|
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour, file e268a730-8999-4c8f-e053-1705fe0a812c
|
7
|
|
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions, file e268a732-90eb-4c8f-e053-1705fe0a812c
|
7
|
|
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype, file 5621ae07-50fa-4a24-84bb-93d8df98089e
|
6
|
|
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry, file e268a733-0194-4c8f-e053-1705fe0a812c
|
6
|
|
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil, file e268a733-958c-4c8f-e053-1705fe0a812c
|
5
|
|
Studio delle caratteristiche chimico-fisiche e della componente organica volatile della mela annurca durante l'arrossamento, file e268a72e-a2f4-4c8f-e053-1705fe0a812c
|
4
|
|
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time, file 4cf43541-78df-4fdb-afda-0d20a0647292
|
3
|
|
Effect of the refreshment on the liquid sourdough preparation, file 57fcd199-7f05-4f9b-881d-95383a6bba82
|
3
|
|
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta, file e268a733-0f70-4c8f-e053-1705fe0a812c
|
3
|
|
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour, file e268a733-2257-4c8f-e053-1705fe0a812c
|
3
|
|
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.), file 614d0bf5-7148-4243-91b4-7415d0eb0fa0
|
2
|
|
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life, file e268a72d-128a-4c8f-e053-1705fe0a812c
|
2
|
|
Microstructure and tuber properties of potato varieties with different genetic profiles, file e268a72e-c36f-4c8f-e053-1705fe0a812c
|
2
|
|
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2., file e268a732-c50a-4c8f-e053-1705fe0a812c
|
2
|
|
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times, file e268a733-9c4c-4c8f-e053-1705fe0a812c
|
2
|
|
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide, file e268a733-d3ac-4c8f-e053-1705fe0a812c
|
2
|
|
Impact of heat treatments on technological performance of re-milled semolina dough and bread, file e268a730-cd6a-4c8f-e053-1705fe0a812c
|
1
|
|
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?, file e268a731-5ce2-4c8f-e053-1705fe0a812c
|
1
|
|
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax, file e268a733-8f41-4c8f-e053-1705fe0a812c
|
1
|
|
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake, file e268a733-a47a-4c8f-e053-1705fe0a812c
|
1
|
| Totale |
6.045 |