المؤلفون: Baris, Federico, Castro Marin, Antonio, Chinnici, Fabio

المساهمون: Chinnici, Fabio

مصطلحات موضوعية: AGR/15 Scienze e tecnologie alimentari

وصف الملف: spreadsheet; text

العلاقة: https://amsacta.unibo.it/id/eprint/7705/3/Oxidative-evolution_model-rose-wines.odsTest; https://amsacta.unibo.it/id/eprint/7705/4/Oxidative-evolution_model-rose-wines_README.rtfTest; Baris, Federico; Castro Marin, Antonio; Chinnici, Fabio (2024) Effects of phenolic content on the oxidative evolution of model rosé wines. University of Bologna. DOI 10.6092/unibo/amsacta/7705 . [Dataset]

الإتاحة: https://doi.org/10.6092/unibo/amsacta/7705Test
https://amsacta.unibo.it/id/eprint/7705Test/
https://amsacta.unibo.it/id/eprint/7705/3/Oxidative-evolution_model-rose-wines.odsTest
https://amsacta.unibo.it/id/eprint/7705/4/Oxidative-evolution_model-rose-wines_README.rtfTest

المؤلفون: Torregrossa, F., Cinquanta, L., Albanese, D., Cuomo, F., Librici, C., Lo Meo, Paolo, Conte, P.

المساهمون: Torregrossa, F., Cinquanta, L., Albanese, D., Cuomo, F., Librici, C., Lo Meo, Paolo, Conte, P.

مصطلحات موضوعية: Vegan chocolate, Low-sucrose chocolate, DSC, Rheology, NMR relaxometry, Texture, Settore AGR/13 - Chimica Agraria, Settore AGR/15 - Scienze E Tecnologie Alimentari, Settore CHIM/06 - Chimica Organica

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001169577800001; volume:250; issue:4; firstpage:1219; lastpage:1228; numberofpages:10; journal:EUROPEAN FOOD RESEARCH AND TECHNOLOGY; https://hdl.handle.net/10447/632653Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85185490475

الإتاحة: https://doi.org/10.1007/s00217-023-04457-wTest
https://hdl.handle.net/10447/632653Test

المؤلفون: Crupi, P. Alba, V. Gentilesco, G. Gasparro, M. Ferrara, G. Mazzeo, A. Coletta

المساهمون: Crupi, P. Alba, V. Gentilesco, G. Gasparro, M. Ferrara, G. Mazzeo, A. Coletta, A.

مصطلحات موضوعية: flavonoids, quality, HPLC-DAD-MS, multivariate analysis, regression analysis, Settore AGR/15 - Scienze E Tecnologie Alimentari

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001149356100001; volume:10; issue:1; numberofpages:17; journal:HORTICULTURAE; https://hdl.handle.net/10447/622521Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85183168447

الإتاحة: https://doi.org/10.3390/horticulturae10010028Test
https://hdl.handle.net/10447/622521Test

المؤلفون: Grassi, Silvia, Jiménez, Antonio, Ruiz, Jorge, González-Mohino, Alberto

المساهمون: S. Grassi, A. Jiménez, J. Ruiz, A. González-Mohino

مصطلحات موضوعية: Superchilling, Non-destructive method, Ultrasound testing, NIR, Beef round meat, Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001164063300001; volume:369; firstpage:1; lastpage:9; numberofpages:9; journal:JOURNAL OF FOOD ENGINEERING; https://hdl.handle.net/2434/1029389Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85182509526

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2024.111957Test
https://hdl.handle.net/2434/1029389Test

المؤلفون: Attard, George, Bionda, Arianna, Litrenta, Federica, Lopreiato, Vincenzo, Di Bella, Giuseppa, Potortì, Angela Giorgia, Lo Turco, Vincenzo, Liotta, Luigi

المساهمون: G. Attard, A. Bionda, F. Litrenta, V. Lopreiato, G. Di Bella, A.G. Potortì, V. Lo Turco, L. Liotta

مصطلحات موضوعية: olive cake, cheese, fatty acid, chemical composition, functional food, polyphenols, Settore AGR/18 - Nutrizione e Alimentazione Animale, Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: volume:16; issue:8; firstpage:1; lastpage:14; numberofpages:14; journal:SUSTAINABILITY; https://hdl.handle.net/2434/1045869Test; https://www.mdpi.com/2071-1050/16/8/3306Test

الإتاحة: https://doi.org/10.3390/su16083306Test
https://hdl.handle.net/2434/1045869Test
https://www.mdpi.com/2071-1050/16/8/3306Test

المؤلفون: Principato, Laura, Carullo, Daniele, Gruppi, Alice, Duserm Garrido, Guillermo, Giuberti, Gianluca, Lambri, Milena, Spigno, Giorgia, Bassani, Andrea

المساهمون: L. Principato, D. Carullo, A. Gruppi, G. Duserm Garrido, G. Giuberti, M. Lambri, G. Spigno, A. Bassani

مصطلحات موضوعية: Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/38515832; volume:2024; firstpage:1; lastpage:15; numberofpages:15; journal:INTERNATIONAL JOURNAL OF FOOD SCIENCE; https://hdl.handle.net/2434/1039828Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85188721861

الإتاحة: https://doi.org/10.1155/2024/4863035Test
https://hdl.handle.net/2434/1039828Test

المؤلفون: Genovese, Jessica, Rocculi, Pietro, Miklavčič, Damijan, Mahnič-Kalamiza, Samo

المساهمون: J. Genovese, P. Rocculi, D. Miklavčič, S. Mahnič-Kalamiza

مصطلحات موضوعية: Turgor pressure, Mass transport, Electroporated tissue, Texture analysi, Pulsed Electric Fields, Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/38163693; volume:176; firstpage:1; lastpage:9; numberofpages:9; journal:FOOD RESEARCH INTERNATIONAL; https://hdl.handle.net/2434/1021434Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85180369284; https://www.sciencedirect.com/science/article/pii/S0963996923014175Test

الإتاحة: https://doi.org/10.1016/j.foodres.2023.113869Test
https://hdl.handle.net/2434/1021434Test
https://www.sciencedirect.com/science/article/pii/S0963996923014175Test

المؤلفون: Carullo, Daniele, Carpentieri, Serena, Ferrari, Giovanna, Pataro, Gianpiero

المساهمون: D. Carullo, S. Carpentieri, G. Ferrari, G. Pataro

مصطلحات موضوعية: Artichoke waste, Mechanical comminution, Pulsed electric field (PEF), Cell disintegration, Green extraction, Polyphenols, Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: volume:369; firstpage:1; lastpage:11; numberofpages:11; journal:JOURNAL OF FOOD ENGINEERING; https://hdl.handle.net/2434/1023108Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85181765073

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2024.111939Test
https://hdl.handle.net/2434/1023108Test

المؤلفون: Bouziane, Meryem, Cappa, Carola, Bouasla, Abdallah, Moles, Agostina, Terno, Antonio Barabba, D'Arrigo, Cristina, Brandolini, Andrea, Hidalgo, Alyssa

المساهمون: M. Bouziane, C. Cappa, A. Bouasla, A. Mole, A.B. Terno, C. D'Arrigo, A. Brandolini, A. Hidalgo

مصطلحات موضوعية: Cooking lo, Corn, Pasta quality, Pasting propertie, Texture, Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:001137815900001; volume:191; firstpage:1; lastpage:11; numberofpages:11; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/2434/1021269Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85179896010

الإتاحة: https://doi.org/10.1016/j.lwt.2023.115623Test
https://hdl.handle.net/2434/1021269Test

المؤلفون: Pellegrino, Luisa, Rosi, Veronica, Sindaco, Marta, D’Incecco, Paolo

المساهمون: L. Pellegrino, V. Rosi, M. Sindaco, P. D’Incecco

مصطلحات موضوعية: cheese authenticity, Grana Padano cheese, grated cheese, proteomic, free amino acid, cheese ripening, capillary zone electrophoresis, Settore AGR/15 - Scienze e Tecnologie Alimentari

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/38338491; info:eu-repo/semantics/altIdentifier/wos/WOS:001159384700001; volume:13; issue:3; firstpage:1; lastpage:10; numberofpages:10; journal:FOODS; https://hdl.handle.net/2434/1031543Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85184691027

الإتاحة: https://doi.org/10.3390/foods13030355Test
https://hdl.handle.net/2434/1031543Test