Sfoglia per Rivista FOODS
Near infrared spectroscopy as a green technology for the quality prediction of intact olives
2021-01-01 Grassi, S.; Jolayemi, O. S.; Giovenzana, V.; Tugnolo, A.; Squeo, G.; Conte, P.; De Bruno, A.; Flamminii, F.; Casiraghi, E.; Alamprese, C.
Occurrence of Phthalate Esters in Coffee and Risk Assessment
2023-01-01 Velotto, Salvatore; Squillante, Jonathan; Nolasco, Agata; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco
Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein
2022-01-01 Sangiorgio, Sara; Vidović, Nikolina; Boschin, Giovanna; Aiello, Gilda; Arcidiaco, Patrizia; Arnoldi, Anna; Morelli, Carlo F; Rabuffetti, Marco; Recca, Teresa; Scarabattoli, Letizia; Ubiali, Daniela; Speranza, Giovanna
Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation
2022-01-01 Aiello, Gilda; Xu, Ruoxian; Pugliese, Raffaele; Bartolomei, Martina; Li, Jianqiang; Bollati, Carlotta; Rueller, Lukas; Robert, Josef; Arnoldi, Anna; Lammi, Carmen
Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches
2023-01-01 Amoah, Isaac; Ascione, Angela; Muthanna, Fares M. S.; Feraco, Alessandra; Camajani, Elisabetta; Gorini, Stefania; Armani, Andrea; Caprio, Massimiliano; Lombardo, Mauro
Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour
2022-01-01 Merlino, Maria; Tripodi, Gianluca; Cincotta, Fabrizio; Prestia, Ottavia; Miller, Anthea; Gattuso, Antonio; Verzera, Antonella; Condurso, Concetta
The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)
2022-01-01 Cappelli, Alessio; Bini, Andrea; Cini, Enrico
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Near infrared spectroscopy as a green technology for the quality prediction of intact olives | 1-gen-2021 | Grassi, S.; Jolayemi, O. S.; Giovenzana, V.; Tugnolo, A.; Squeo, G.; Conte, P.; De Bruno, A.; Flamminii, F.; Casiraghi, E.; Alamprese, C. | |
| Occurrence of Phthalate Esters in Coffee and Risk Assessment | 1-gen-2023 | Velotto, Salvatore; Squillante, Jonathan; Nolasco, Agata; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco | |
| Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein | 1-gen-2022 | Sangiorgio, Sara; Vidović, Nikolina; Boschin, Giovanna; Aiello, Gilda; Arcidiaco, Patrizia; Arnoldi, Anna; Morelli, Carlo F; Rabuffetti, Marco; Recca, Teresa; Scarabattoli, Letizia; Ubiali, Daniela; Speranza, Giovanna | |
| Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation | 1-gen-2022 | Aiello, Gilda; Xu, Ruoxian; Pugliese, Raffaele; Bartolomei, Martina; Li, Jianqiang; Bollati, Carlotta; Rueller, Lukas; Robert, Josef; Arnoldi, Anna; Lammi, Carmen | |
| Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches | 1-gen-2023 | Amoah, Isaac; Ascione, Angela; Muthanna, Fares M. S.; Feraco, Alessandra; Camajani, Elisabetta; Gorini, Stefania; Armani, Andrea; Caprio, Massimiliano; Lombardo, Mauro | |
| Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour | 1-gen-2022 | Merlino, Maria; Tripodi, Gianluca; Cincotta, Fabrizio; Prestia, Ottavia; Miller, Anthea; Gattuso, Antonio; Verzera, Antonella; Condurso, Concetta | |
| The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato) | 1-gen-2022 | Cappelli, Alessio; Bini, Andrea; Cini, Enrico |
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