| Nome |
# |
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Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review, file e27ce42f-8c9e-2581-e053-d805fe0acbaa
|
972
|
|
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, file 4ccae776-b9fb-4e41-adb0-db377e474b13
|
885
|
|
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds, file e27ce42e-a36c-2581-e053-d805fe0acbaa
|
830
|
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Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari, file e27ce427-0157-2581-e053-d805fe0acbaa
|
398
|
|
Phytochemical and microbiological stability of spent espresso coffee
grounds in capsules, file e27ce426-f353-2581-e053-d805fe0acbaa
|
355
|
|
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions, file e27ce428-c00c-2581-e053-d805fe0acbaa
|
350
|
|
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt., file e27ce427-6d97-2581-e053-d805fe0acbaa
|
336
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Specific metagenomic asset drives the spontaneous fermentation of Italian sausages, file e27ce431-c308-2581-e053-d805fe0acbaa
|
323
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Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts, file e27ce426-dab1-2581-e053-d805fe0acbaa
|
290
|
|
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics, file e27ce42f-2fe4-2581-e053-d805fe0acbaa
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288
|
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The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta, file e27ce429-3dbe-2581-e053-d805fe0acbaa
|
284
|
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Technological and chemical characterization of PDO Cheeses of Italy, file e27ce429-4a5b-2581-e053-d805fe0acbaa
|
234
|
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Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d'Allevo PDO cheese produced in different seasons, file e27ce426-db1a-2581-e053-d805fe0acbaa
|
227
|
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Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime, file e27ce426-bd48-2581-e053-d805fe0acbaa
|
196
|
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CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties., file e27ce426-dcd3-2581-e053-d805fe0acbaa
|
172
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Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology, file e27ce426-f5ab-2581-e053-d805fe0acbaa
|
134
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Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon, file e27ce42c-0c59-2581-e053-d805fe0acbaa
|
124
|
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Effect of drying conditions and storage time on compositional and sensory characteristics of unshelled hazelnut, file e27ce42e-8fc7-2581-e053-d805fe0acbaa
|
120
|
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Matrici alimentari. Innovazione di tecniche strumentali chimico-fisiche., file e27ce42c-f344-2581-e053-d805fe0acbaa
|
103
|
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Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines, file e27ce426-d1dc-2581-e053-d805fe0acbaa
|
95
|
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COMPARISON OF DIFFERENT EXTRACTION SOLVENTS ON THE RECOVERY OF POLYPHENOLS FROM COCOA BEAN SHELLS AND EVALUATION OF THE FREE RADICAL-SCAVENGING ACTIVITY., file e27ce429-40a2-2581-e053-d805fe0acbaa
|
95
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INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA, file e27ce429-4152-2581-e053-d805fe0acbaa
|
93
|
|
Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes., file e27ce426-e596-2581-e053-d805fe0acbaa
|
92
|
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On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition, file e27ce42d-8bc2-2581-e053-d805fe0acbaa
|
92
|
|
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process, file e27ce426-e52c-2581-e053-d805fe0acbaa
|
90
|
|
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans, file e27ce42d-334b-2581-e053-d805fe0acbaa
|
87
|
|
YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS, file e27ce429-4b95-2581-e053-d805fe0acbaa
|
81
|
|
Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins, file e27ce42f-8afc-2581-e053-d805fe0acbaa
|
76
|
|
Antioxidant effects of hemp (Cannabis sativa L.) inflorescence extract in stripped linseed oil, file e27ce431-2b6f-2581-e053-d805fe0acbaa
|
75
|
|
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect, file e27ce428-5d74-2581-e053-d805fe0acbaa
|
61
|
|
Application of an hazelnut by-product for innovative functional food production: preliminary results, file e27ce427-1000-2581-e053-d805fe0acbaa
|
59
|
|
Individuazione di biomarkers terpenoidici per la differenziazione di prodotti caseari di montagna, file e27ce426-eda8-2581-e053-d805fe0acbaa
|
55
|
|
Effetto del congelamento su grassi e proteine del tuorlo d'uovo determinato mediante analisi NIR, file e27ce426-f557-2581-e053-d805fe0acbaa
|
54
|
|
Prevalence and biodiversity of Brettanomyces bruxellensis in wine from the north-west of Italy, file e27ce426-c824-2581-e053-d805fe0acbaa
|
47
|
|
Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages, file e27ce433-8e55-2581-e053-d805fe0acbaa
|
45
|
|
FUNCTIONAL METAGENOMIC AND VOLATILOME PROFILE OF THE MICROBIOTA OF FERMENTED SAUSAGES, file e27ce42a-8ba5-2581-e053-d805fe0acbaa
|
43
|
|
Responses to “Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345”, file e27ce434-18b6-2581-e053-d805fe0acbaa
|
41
|
|
Effect of Light-emitting Diode (LED) Light Exposure on Vegetable Oils Oxidation as Related to Storage, file e27ce42f-219f-2581-e053-d805fe0acbaa
|
39
|
|
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage, file e27ce42b-1aa7-2581-e053-d805fe0acbaa
|
33
|
|
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties, file e27ce42b-6ab4-2581-e053-d805fe0acbaa
|
32
|
|
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening, file e27ce428-e619-2581-e053-d805fe0acbaa
|
29
|
|
16S rRNA gene oligotyping reveals the correlation between food process and food quality, file e27ce42b-df91-2581-e053-d805fe0acbaa
|
28
|
|
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS, file e27ce42d-488b-2581-e053-d805fe0acbaa
|
28
|
|
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water, file e27ce433-c0a1-2581-e053-d805fe0acbaa
|
24
|
|
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized
by GC-MS., file e27ce42a-f85f-2581-e053-d805fe0acbaa
|
20
|
|
Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin, file 5dd6ea65-6b39-4621-875d-bfddd12a4f03
|
17
|
|
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans, file e27ce433-c368-2581-e053-d805fe0acbaa
|
15
|
|
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS, file e27ce42d-6057-2581-e053-d805fe0acbaa
|
14
|
|
Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese, file e27ce432-0868-2581-e053-d805fe0acbaa
|
14
|
|
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi, file e27ce429-46bd-2581-e053-d805fe0acbaa
|
5
|
|
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water, file e27ce432-5f8a-2581-e053-d805fe0acbaa
|
5
|
|
Phytochemical and microbiological stability of spent espresso coffee
grounds in capsules, file e27ce426-f354-2581-e053-d805fe0acbaa
|
4
|
|
Autochthonous starter culture selection for Salame Piemonte PGI production, file 04cbd092-edd3-4c83-ad65-0139b1128114
|
3
|
|
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG, file e27ce426-b032-2581-e053-d805fe0acbaa
|
3
|
|
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage, file e27ce42b-1cd5-2581-e053-d805fe0acbaa
|
3
|
|
On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition, file e27ce42d-9652-2581-e053-d805fe0acbaa
|
3
|
|
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect, file e27ce428-5632-2581-e053-d805fe0acbaa
|
2
|
|
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions, file e27ce428-c8f2-2581-e053-d805fe0acbaa
|
2
|
|
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening, file e27ce428-e616-2581-e053-d805fe0acbaa
|
2
|
|
Sviluppo di alimenti funzionali da sottoprodotti agricoli, file e27ce429-4371-2581-e053-d805fe0acbaa
|
2
|
|
Le bucce di cacao quali sorgenti di polifenoli: confronto fra tecniche di estrazione, file e27ce429-4668-2581-e053-d805fe0acbaa
|
2
|
|
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt., file e27ce42a-21bc-2581-e053-d805fe0acbaa
|
2
|
|
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence, file e27ce42a-2b0e-2581-e053-d805fe0acbaa
|
2
|
|
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta, file e27ce42a-7522-2581-e053-d805fe0acbaa
|
2
|
|
Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture, file e27ce42e-c801-2581-e053-d805fe0acbaa
|
2
|
|
Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages, file e27ce433-d1df-2581-e053-d805fe0acbaa
|
2
|
|
Studio dei composti volatili prodotti da batteri lattici autoctoni in lattoinnesti, file e27ce426-a5fe-2581-e053-d805fe0acbaa
|
1
|
|
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime, file e27ce426-bd49-2581-e053-d805fe0acbaa
|
1
|
|
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties, file e27ce42b-bf96-2581-e053-d805fe0acbaa
|
1
|
|
Influence of the addition of hazelnut skins on the physico-chemical and polyphenol content of yogurt and fresh egg pasta., file e27ce42e-18ee-2581-e053-d805fe0acbaa
|
1
|
| Totale |
8.245 |