المؤلفون: SACCHETTI, Giampiero, NERI, LILIA, Laghi L, Capozzi F, MASTROCOLA, Dino, PITTIA, Paola

المساهمون: Sacchetti, Giampiero, Neri, Lilia, Laghi, L, Capozzi, F, Mastrocola, Dino, Pittia, Paola

مصطلحات موضوعية: Peroxidase activity, Water activity, Freezable water, Water mobility, Nuclear Magnetic Resonance, Viscosity, Glass transition temperature

وصف الملف: STAMPA

العلاقة: volume:144; issue:1; firstpage:36; lastpage:43; numberofpages:8; journal:FOOD CHEMISTRY; http://hdl.handle.net/11575/5072Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84886394336

الإتاحة: https://doi.org/10.1016/j.foodchem.2013.05.130Test
http://hdl.handle.net/11575/5072Test

المؤلفون: Neri, Lilia, Pittia, Paola, Bertolo, Gianni, Torreggiani, Danila, Sacchetti, Giampiero

المصدر: Food Biophysics; Jun2011, Vol. 6 Issue 2, p281-287, 7p, 2 Charts, 4 Graphs

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

المؤلفون: Neri, Lilia¹, Pittia, Paola¹, Bertolo, Gianni², Torreggiani, Danila², Sacchetti, Giampiero¹ gsacchetti@unite.it

المصدر: Journal of Food Engineering. Dec2010, Vol. 101 Issue 3, p289-295. 7p.

مصطلحات موضوعية: *WATER activity of food, *PEROXIDASE, *SORBITOL, *HORSERADISH, *VISCOSITY, *GLASS transition temperature