يعرض 1 - 10 نتائج من 33 نتيجة بحث عن '"Sacchetti, Giampiero"', وقت الاستعلام: 1.15s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma.

    المؤلفون: Laika, Jessica, Sacchetti, Giampiero, Sabatucci, Annalaura, Molina-Hernandez, Junior Bernardo, Ricci, Antonella, Laurita, Romolo, Tappi, Silvia, Di Michele, Alessandro, Neri, Lilia

    المصدر: Food Bioscience; Dec2023, Vol. 56, pN.PAG-N.PAG, 1p

    مصطلحات موضوعية: COLD atmospheric plasmas, HORSERADISH peroxidase, TREHALOSE, ENZYME inactivation, MONOSACCHARIDES, SUGARS, TERTIARY structure


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  2. 2
    دورية أكاديمية
    Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment.

    المؤلفون: Di Mattia, Carla D.1 cdimattia@unite.it, Sacchetti, Giampiero1, Neri, Lilia1, Giacintucci, Veronica1,2, Cerolini, Valerio1, Mastrocola, Dino1, Pittia, Paola1

    المصدر: Food Hydrocolloids. Nov2018, Vol. 84, p435-440. 6p.

    مصطلحات موضوعية: *SOL-gel processes, *COLLOIDS, *EGG yolk, *IRIDOIDS, *GELATION, *STRESS relaxation (Mechanics), *MECHANICAL behavior of materials


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  3. 3
    دورية أكاديمية
    Non enzymatic browning during cocoa roasting as affected by processing time and temperature.

    المؤلفون: Sacchetti, Giampiero1 gsacchetti@unite.it, Ioannone, Francesca1,2, De Gregorio, Miriam1, Di Mattia, Carla1, Serafini, Mauro2, Mastrocola, Dino1

    المصدر: Journal of Food Engineering. Jan2016, Vol. 169, p44-52. 9p.

    مصطلحات موضوعية: *MAILLARD reaction, *COCOA, *ROASTING (Cooking), *FOOD industry, *MOISTURE content of food, *MELANOIDINS


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  4. 4
    دورية أكاديمية
    Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions.

    المؤلفون: Sacchetti, Giampiero1 gsacchetti@unite.it, Neri, Lilia1, Laghi, Luca2, Capozzi, Francesco2, Mastrocola, Dino1, Pittia, Paola1

    المصدر: Food Chemistry. Feb2014, Vol. 144, p36-43. 8p.

    مصطلحات موضوعية: *PEROXIDASE, *WATER activity of food, *ENZYMES in food, *HYDRODYNAMICS, *MOLECULAR weights, *FOOD chemistry


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  5. 5
    دورية أكاديمية
    Effect of semolina particle size on the cooking kinetics and quality of spaghetti.

    المؤلفون: Sacchetti, Giampiero, Cocco, Giuseppe, Cocco, Domenico, Neri, Lilia, Mastrocola, Dino

    المصدر: Procedia Food Science; 2011, Vol. 1, p1740-1745, 6p

    مصطلحات موضوعية: SEMOLINA, PARTICLE size determination, COOKING, SPAGHETTI, DURUM wheat, GLUTEN

    النص الكامل

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  6. 6
    دورية أكاديمية
    Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

    المؤلفون: Di Mattia, Carla D.1 cdimattia@unite.it, Sacchetti, Giampiero1, Mastrocola, Dino1, Sarker, Dipak K.2, Pittia, Paola1

    المصدر: Food Hydrocolloids. Aug2010, Vol. 24 Issue 6/7, p652-658. 7p.

    مصطلحات موضوعية: *SURFACES (Technology), *PHENOLS, *DISPERSION (Chemistry), *OLIVE oil, *OXIDATION, *EMULSIONS, *LACTOGLOBULINS, *BIOACCUMULATION, *GAS-liquid interfaces, *COLLOIDS


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  7. 7
    دورية أكاديمية
    Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

    المؤلفون: Sacchetti, Giampiero gsacchetti@unite.it, Di Mattia, Carla1, Pittia, Paola1, Mastrocola, Dino1

    المصدر: Journal of Food Engineering. Jan2009, Vol. 90 Issue 1, p74-80. 7p.

    مصطلحات موضوعية: *COFFEE brewing, *ROASTING (Cooking), *MAILLARD reaction, *PHENOLS


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  8. 8
    دورية أكاديمية
    Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat

    المؤلفون: Sacchetti, Giampiero gsacchetti@unite.it, Di Mattia, Carla1, Pittia, Paola1, Martino, Giuseppe1

    المصدر: Meat Science. Dec2008, Vol. 80 Issue 4, p1081-1085. 5p.

    مصطلحات موضوعية: *CATTLE industry, *INDUSTRIAL chemistry, *ANIMAL welfare, *ANIMAL gut industries


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  9. 9
    دورية أكاديمية
    Antiplasticization effect of water in amorphous foods. A review

    المؤلفون: Pittia, Paola ppittia@unite.it, Sacchetti, Giampiero1

    المصدر: Food Chemistry. Feb2008, Vol. 106 Issue 4, p1417-1427. 11p.

    مصطلحات موضوعية: *UNIVERSAL algebra, *GLASS transition temperature, *PLASTICIZERS, *PHASE transitions


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  10. 10
    دورية أكاديمية
    Wheat classification according to its origin by an implemented volatile organic compounds analysis.

    المؤلفون: De Flaviis, Riccardo1 (AUTHOR), Sacchetti, Giampiero1 (AUTHOR) gsacchetti@unite.it, Mastrocola, Dino1 (AUTHOR)

    المصدر: Food Chemistry. Mar2021:Part 1, Vol. 341, pN.PAG-N.PAG. 1p.

    مصطلحات موضوعية: *VOLATILE organic compounds, *SOLID-phase analysis, *CLASSIFICATION, *PRINCIPAL components analysis, *WHEAT harvesting, *WHEAT, *DURUM wheat


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