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Pubblicazioni
FOODS
Rivista
Codice:
E219147
ISSN:
2304-8158
Dati Generali
Dati Generali
Pubblicazioni (41)
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A FT-NIR process analytical technology approach for milk renneting control
Articolo
A Feasibility Study towards the On-Line Quality Assessment of Pesto Sauce Production by NIR and Chemometrics
Articolo
A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream
Articolo
A Molecular Toolbox to Identify and Quantify Grape Varieties: On the Trace of “Glera”
Articolo
A Systematic Review of Imaging Techniques for the Botanical and Geographical Classification of Coffee
Articolo
Adapting Sensory Analysis to the Pandemic Era: Exploring “Remote Home Tasting” of Sous-Vide Chicken Breast for Research Continuity
Articolo
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria
Articolo
Antilisterial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Dairy Products
Articolo
Beneficial Effects of Eruca sativa Defatted Seed Meal on Visceral Pain and Intestinal Damage Resulting from Colitis in Rats
Articolo
Biological effect of different spinach extracts in comparison with the individual components of the phytocomplex
Articolo
Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management
Articolo
Chemical Composition and Antioxidant Activity of Propolis Prepared in Different Forms and in Different Solvents Useful for Finished Products
Articolo
Composition and Anticoagulant Potential of Chondroitin Sulfate and Dermatan Sulfate from Inedible Parts of Garfish (Belone belone)
Articolo
Consumer Sentiments and Emotions in New Seafood Product Concept Development: A Co-Creation Approach Using Online Discussion Rooms in Croatia, Italy and Spain
Articolo
Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool
Articolo
Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds
Articolo
Correction to: Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films (Foods, (2023), 12, 5, (960), 10.3390/foods12050960)
Articolo
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages
Articolo
Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking
Articolo
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese
Articolo
Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables
Articolo
Effect of the rearing substrate on total protein and amino acid composition in black soldier fly
Articolo
Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium–Heavy Pigs
Articolo
Effects of light exposure, bottle colour and storage temperature on the quality of malvasia delle lipari sweet wine
Articolo
Evaluation of the Strontium Isotope Ratios in Soil–Plant–Fruit: A Comprehensive Study on Vignola Cherry (Ciliegia di Vignola PGI)
Articolo
Functional Starters for Functional Yogurt.
Articolo
How Chemometrics Can Fight Milk Adulteration
Articolo
Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup
Articolo
Influence of cooking methods on onion phenolic compounds bioaccessibility
Articolo
Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach
Articolo
Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
Articolo
Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1H-NMR Data: Comparison of Targeted and Untargeted Approaches
Articolo
Novel Approaches in Food Preservation and Their Impact on the Food System
Curatela
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’
Articolo
Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy
Articolo
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing
Articolo
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice
Articolo
The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health
Articolo
Validation of a Commercial Loop-Mediated Isothermal Amplification (LAMP) Assay for the Rapid Detection of Anisakis spp. DNA in Processed Fish Products
Articolo
Valorization of Olive Mill Wastewater by Selective Sequential Fermentation
Articolo
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films
Articolo
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