MONTEFUSCO, IMMACOLATA

MONTEFUSCO, IMMACOLATA  

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Risultati 1 - 11 di 11 (tempo di esecuzione: 0.005 secondi).
Titolo Data di pubblicazione Autore(i) File
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 1-gen-2016 Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Romano, Annalisa; Masi, Paolo; Romano, Raffaele
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 1-gen-2017 Pizzolongo, Fabiana; Raiola, Assunta; Manzo, Nadia; Montefusco, Immacolata; Spigno, Patrizia; Romano, Raffaele; Barone, Amalia
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 1-gen-2016 Montefusco, Immacolata; Pizzolongo, Fabiana; Manzo, Nadia; Romano, Annalisa; Masi, Paolo; Romano, Raffaele
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 1-gen-2015 Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Aponte, Maria; Blaiotta, Giuseppe; Romano, Raffaele
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 1-gen-2018 Colantuono, Antonio; Vitaglione, Paola; Manzo, Nadia; Blaiotta, Giuseppe; Montefusco, Immacolata; Marrazzo, Andrea; Pizzolongo, Fabiana; Romano, Raffaele
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 1-gen-2017 Manzo, Nadia; Troise, ANTONIO DARIO; Fogliano, Vincenzo; Pizzolongo, Fabiana; Montefusco, Immacolata; Cirillo, Chiara; Romano, Raffaele
“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry 1-gen-2021 Romano, Raffaele; Aiello, Alessandra; De Luca, Lucia; Acunzo, Alessandro; Montefusco, Immacolata; Pizzolongo, Fabiana
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 1-gen-2015 Manzo, Nadia; Montefusco, Immacolata; Pizzolongo, Fabiana; Romano, Raffaele
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 1-gen-2015 Manzo, Nadia; Montefusco, Immacolata; Pizzolongo, Fabiana; Romano, Raffaele
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 1-gen-2017 Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Romano, Annalisa; Masi, Paolo; Romano, Raffaele
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 1-gen-2016 Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Romano, Annalisa; Masi, Paolo; Romano, Raffaele