المؤلفون: Francesca Malvano, Marina Papaianni, Angela Michela Immacolata Montone, Rosanna Capparelli, Federico Capuano, Donatella Albanese

المساهمون: Montone, A. M. I., Papaianni, M., Malvano, F., Capuano, F., Capparelli, R., Albanese, D.

المصدر: International Journal of Molecular Sciences, Vol 22, Iss 9247, p 9247 (2021)
International Journal of Molecular Sciences
Volume 22
Issue 17

مصطلحات موضوعية: Anti-Infective Agent, antimicrobial additives, Food industry, Food spoilage, HA, Lacto, chemistry.chemical_compound, Nanoparticle, Anti-Infective Agents, Food science, Biology (General), Cells, Cultured, Spectroscopy, Cultured, biology, Lactoferrin, food and beverages, Drug Synergism, U937 Cells, General Medicine, Antimicrobial, Anti-Bacterial Agents, Computer Science Applications, Chemistry, Pseudomonas fluorescens, Que complex, Dose-Response Relationship, Drug, Durapatite, Humans, Nanoparticles, Pseudomonas Infections, Quercetin, Drug, antimicrobial additive, Human, QH301-705.5, Cells, Article, Catalysis, Pseudomonas Infection, Dose-Response Relationship, Inorganic Chemistry, Functional food, Anti-Bacterial Agent, HA–Lacto–Que complex, Physical and Theoretical Chemistry, Molecular Biology, QD1-999, business.industry, Pseudomonas fluorescen, Organic Chemistry, biology.organism_classification, In vitro, chemistry, biology.protein, business

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d1374b9794b13c22abd8162403e149bTest
https://www.mdpi.com/1422-0067/22/17/9247Test

المؤلفون: Monica Gallo, Andrea Fulgione, Marina Papaianni, Debora Paris, Andrea Motta, Domenico Iannelli, Paola Cuomo, Donatella Albanese, Rosanna Capparelli

المساهمون: Papaianni, M., Cuomo, P., Fulgione, A., Albanese, D., Gallo, M., Paris, D., Motta, A., Iannelli, D., Capparelli, R.

المصدر: Microorganisms
Microorganisms 8 (2020). doi:10.3390/microorganisms8040480
info:cnr-pdr/source/autori:Papaianni M.; Cuomo P.; Fulgione A.; Albanese D.; Gallo M.; Paris D.; Motta A.; Iannelli D.; Capparelli R./titolo:Bacteriophages promote metabolic changes in bacteria biofilm/doi:10.3390%2Fmicroorganisms8040480/rivista:Microorganisms/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:8
Microorganisms, Vol 8, Iss 480, p 480 (2020)

مصطلحات موضوعية: Microbiology (medical), bacteriophages, Metabolomic, Microbiology, biofilm, Xanthomonas campestris pv. campestris, 03 medical and health sciences, Metabolomics, Virology, Bacteriophage, lcsh:QH301-705.5, 030304 developmental biology, Bacteriophages, Biofilm, NMR, chemistry.chemical_classification, 0303 health sciences, biology, 030306 microbiology, Chemistry, Brief Report, biochemical phenomena, metabolism, and nutrition, biology.organism_classification, Antimicrobial, metabolomics, Amino acid, Metabolic pathway, lcsh:Biology (General), Lytic cycle, Bacteria

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::862c4893b2e978af402e3bf08327b760Test
https://pubmed.ncbi.nlm.nih.gov/32231093Test

المؤلفون: Loredana Liguori, Giuseppina Adiletta, Milena Petriccione, Donatella Albanese, Marisa Di Matteo, Maurizio Sodo, Anna Magri

المساهمون: Adiletta, G., Magri, A., Albanese, D., Liguori, L., Sodo, M., Di Matteo, M., Petriccione, M.

مصطلحات موضوعية: General Chemical Engineering, Antioxidant enzymes, Modified atmosphere packaging system, Physico-chemical traits, Walnut kernels, Cold storage, Shelf life, 01 natural sciences, Polyphenol oxidase, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Dry weight, Browning, Food science, Peroxide value, Safety, Risk, Reliability and Quality, Chemistry, Antioxidant enzyme, Physico-chemical trait, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 0104 chemical sciences, Polyphenol, Postharvest, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d56d5d203ba5f16ece01b1525c1db8cTest
http://hdl.handle.net/11386/4754485Test

المؤلفون: Loredana Liguori, M. Di Matteo, Onofrio Corona, Luciano Cinquanta, Donatella Albanese, Paola Russo

المساهمون: Corona O., Liguori L., Albanese D., Di Matteo M., Cinquanta L., Russo P.

مصطلحات موضوعية: 030309 nutrition & dietetics, Phenolic compound, Aroma compound, Sensory analysi, Alcohol, Wine, Biochemistry, Sensory analysis, Industrial and Manufacturing Engineering, law.invention, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, law, Alcohol content, Phenols, Food science, Distillation, 0303 health sciences, Chemistry, Membrane, 04 agricultural and veterinary sciences, General Chemistry, Aroma compounds, Dealcoholization, Phenolic compounds, 040401 food science, Dealcoholized wine, Food Science, Biotechnology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ad0a8fb17e9a30712065f58ba02b6deTest
http://hdl.handle.net/11386/4730183Test

المؤلفون: Gianfranco Panfili, M. Di Matteo, Donatella Albanese, Serena Niro, Alessandra Fratianni, Luciano Cinquanta, Maria Cristina Messia

المساهمون: FRATIANNI, Alessandra, NIRO, Serena, MESSIA, Maria Cristina, CINQUANTA, Luciano, PANFILI, Gianfranco, Albanese, D., Di Matteo, M.

مصطلحات موضوعية: Lutein, Hot Temperature, Food Handling, Prunus armeniaca, Apricot, Kinetics, Color, Thermal treatment, Activation energy, Xanthophylls, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Carotenoids, Drying, Furosine, Food Science, Desiccation, Carotenoid, chemistry.chemical_classification, Kinetic, Chromatography, biology, Chemistry, Lysine, 010401 analytical chemistry, 04 agricultural and veterinary sciences, Settore AGR/15 - Scienze E Tecnologie Alimentari, biology.organism_classification, 040401 food science, 0104 chemical sciences, Biochemistry, Models, Chemical, Fruit, Degradation (geology), Nutritive Value, Violaxanthin

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b816d96b9a2f4d2bc7be00e2c32e2948Test
http://hdl.handle.net/11386/4683614Test

المؤلفون: Francesca Malvano, Luciano Cinquanta, Alessio Crescitelli, Marissa Di Matteo, Donatella Albanese, Filippo De Curtis

المساهمون: CINQUANTA, Luciano, Albanese, D., DE CURTIS, Filippo, Malvano, F., Crescitelli, A., Di Matteo, M.

المصدر: American journal of enology and viticulture 66 (2015): 502–508. doi:10.5344/ajev.2015.15029
info:cnr-pdr/source/autori:Cinquanta L.; Albanese D.; De Curtis F.; Malvano F.; Crescitelli A.; Di Matteo M./titolo:Rapid assessment of gray mold (Botrytis cinerea) infection in grapes with a biosensor system/doi:10.5344%2Fajev.2015.15029/rivista:American journal of enology and viticulture/anno:2015/pagina_da:502/pagina_a:508/intervallo_pagine:502–508/volume:66

مصطلحات موضوعية: glycerol, Amperometric biosensor, Horticulture, medicine.disease_cause, Gray Mold, Botrytis cinerea, Biosensor System, chemistry.chemical_compound, Mold, Glycerol, medicine, gluconic acid, Food science, biology, fungi, food and beverages, Mold infection, Settore AGR/15 - Scienze E Tecnologie Alimentari, biosensors, grape, biology.organism_classification, Rapid assessment, Biochemistry, chemistry, Gluconic acid, Botrytis cinerea, biosensors, gluconic acid, glycerol, grape, Biosensor, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eacf8c7cc2aa328ed2629bf4f5bf6f4aTest
http://hdl.handle.net/11695/62471Test

المؤلفون: M. Di Matteo, Gerardina Attanasio, Donatella Albanese, Luciano Cinquanta

المساهمون: Albanese D, Attanasio G, Cinquanta L, Di Matteo M

مصطلحات موضوعية: business.product_category, Shiraz, Wine, Industrial and Manufacturing Engineering, Bottling line, Bottle, Maceration (wine), Cold maceration, Food science, Safety, Risk, Reliability and Quality, Aroma, Nero d’Avola, Winemaking, Chromatography, biology, Chemistry, Cold maceration . Nerod’Avola . Shiraz . Volatile compounds .Wine, Process Chemistry and Technology, Industrial scale, food and beverages, Settore AGR/15 - Scienze E Tecnologie Alimentari, biology.organism_classification, Norisoprenoids, Nero d'Avola, Volatile compound, business, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cb8099fc0b504f799fd796739fb1ee7Test
http://hdl.handle.net/10447/293868Test

المؤلفون: Albanese Donatella, Di Matteo Marisa, Adiletta Giuseppina, Crescitelli Silvestro, Altimari Pietro

المساهمون: Pierucci S., Buzzi Ferraris G., Altimari, Pietro, Adiletta, G., Albanese, D., Crescitelli, Silvestro, Di Matteo, M.

مصطلحات موضوعية: Water transport, Chromatography, Absorption of water, Water activity, Dried fruit, Chemistry, Sorption, chestnuts, non-fickian diffusion, rehydration, Starch gelatinization, Chemical engineering, medicine, Swelling, medicine.symptom, Diffusion (business)

وصف الملف: STAMPA

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::187dd8d9ea5d75b04e6bd931f39bc03bTest
https://doi.org/10.1016/s1570-7946Test(10)28047-1

المؤلفون: S. Spagnamusso, M. Di Matteo, Donatella Albanese, M. Poiana

المساهمون: Albanese, D., Poiana, M., SPAGNA MUSSO, Salvatore, DI MATTEO, M.

مصطلحات موضوعية: Chemistry, coffee, Extraction (chemistry), chemical-physical and sensorial properties, Isothermal process, Point of delivery, Water temperature, Scientific method, Thermal, Principal component analysis, extraction, Espresso coffee, Food science, Food Science

وصف الملف: STAMPA

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73ac68f2cf921abfc4758d5f6be7f66fTest
http://hdl.handle.net/11386/2262535Test