المؤلفون: Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga

المصدر: Frontiers in Sustainable Food Systems, Vol 8 (2024)

مصطلحات موضوعية: antioxidant activity, bread, by-products, functional food, olive pomace, physicochemical properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fsufs.2024.1400339/fullTest; https://doaj.org/toc/2571-581XTest

الوصول الحر: https://doaj.org/article/2662c2ca6d02467aa8013b2eda33926fTest

المؤلفون: Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun, Antonio Piga

المصدر: Foods, Vol 13, Iss 3, p 478 (2024)

مصطلحات موضوعية: dough rheology, fibre content, gluten network, olive pomace, polyphenol content, wheat dough, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/3/478Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/f40b5af4c78c4aa1998a7b35a32440d4Test

المؤلفون: Giacomo Zara, Maria Grazia Farbo, Chiara Multineddu, Quirico Migheli, Marilena Budroni, Severino Zara, Ilaria Mannazzu

المصدر: Fermentation, Vol 7, Iss 1, p 2 (2020)

مصطلحات موضوعية: biofilm formation, biocontrol, Rhodotorula, Sporobolomyces, MAT, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2311-5637/7/1/2Test; https://doaj.org/toc/2311-5637Test

الوصول الحر: https://doaj.org/article/ab0f32e8f6a54a11a42779d720785c34Test

المؤلفون: Maria Grazia Farbo

مصطلحات موضوعية: General Medicine

العلاقة: url:https://www.openaccessrepository.it/communities/itmirrorTest; https://www.openaccessrepository.it/record/119077Test

الإتاحة: https://doi.org/10.26717/bjstr.2021.39.006251Test
https://www.openaccessrepository.it/record/119077Test

المؤلفون: Maria Grazia Farbo, Costantino Fadda, Salvatore Marceddu, Paola Conte, Alessandra Del Caro, Antonio Piga

المساهمون: Farbo, Maria Grazia, Fadda, Costantino, Marceddu, Salvatore, Conte, Paola, DEL CARO, Alessandra, Piga, Antonio

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000510843700051; volume:101; firstpage:1; lastpage:8; numberofpages:8; journal:FOOD HYDROCOLLOIDS; http://hdl.handle.net/11388/230835Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85073946707

الإتاحة: https://doi.org/10.1016/j.foodhyd.2019.105467Test
http://hdl.handle.net/11388/230835Test

المؤلفون: Quirico Migheli, Ilaria Mannazzu, Marilena Budroni, Severino Zara, Maria Grazia Farbo, Giacomo Zara, Chiara Multineddu

المصدر: Fermentation, Vol 7, Iss 2, p 2 (2021)
Fermentation; Volume 7; Issue 1; Pages: 2

مصطلحات موضوعية: Microorganism, Biomass, Plant Science, Biology, Rhodotorula, Biochemistry, Genetics and Molecular Biology (miscellaneous), biofilm formation, biocontrol, Sporobolomyces, MAT, Patulin, 03 medical and health sciences, chemistry.chemical_compound, Food science, Carotenoid, 030304 developmental biology, chemistry.chemical_classification, 0303 health sciences, lcsh:TP500-660, 030306 microbiology, Biofilm, food and beverages, biology.organism_classification, lcsh:Fermentation industries. Beverages. Alcohol, chemistry, Penicillium expansum, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c80b5d0b8792348e0daa3c767d5019fTest
https://www.mdpi.com/2311-5637/7/1/2Test

المؤلفون: Costantino Fadda, Antonio Piga, Paola Conte, Maria Grazia Farbo, Salvatore Marceddu, Alessandra Del Caro

المصدر: Food hydrocolloids 101 (2019). doi:10.1016/j.foodhyd.2019.105467
info:cnr-pdr/source/autori:1) Maria Grazia Farbo, 1)Costantino Fadda, 2)Salvatore Marceddu, 1)Paola Conte, 1)Alessandra Del Caro, 1)AntonioPiga./titolo:Improving the quality of dough obtained with old durum wheat using hydrocolloids/doi:10.1016%2Fj.foodhyd.2019.105467/rivista:Food hydrocolloids/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:101

مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, 010304 chemical physics, General Chemical Engineering, Guar, Old wheat cultivars Baking properties Hydrocolloids Rheological properties Scanning electron microscope, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, Psyllium, Gluten, Gas retention, 0404 agricultural biotechnology, food, chemistry, Homogeneous, 0103 physical sciences, medicine, Food science, Cultivar, Xanthan gum, Food Science, Mathematics, medicine.drug

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8c7491d4046d27982e53fffcd5b8b3aTest
https://doi.org/10.1016/j.foodhyd.2019.105467Test

المؤلفون: Pietro Paolo Urgeghe, Stefania Oggiano, Zahoor Ul Hassan, Quirico Migheli, Maria Grazia Farbo, Angela Marcello, Samir Jaoua, Virgilio Balmas, Stefano Fiori

المصدر: International journal of food microbiology. 284

مصطلحات موضوعية: 0301 basic medicine, Ochratoxin A, Post-harvest, 030106 microbiology, Microbiology, Food safety, Mixed Function Oxygenases, 03 medical and health sciences, chemistry.chemical_compound, Polyketide synthase, Gene Expression Regulation, Fungal, Humans, Vitis, Food science, Peptide Synthases, Mycotoxin, Volatile Organic Compounds, biology, Antifungal compounds, Chemistry, food and beverages, General Medicine, Contamination, Mycotoxins, Phenylethyl Alcohol, Spores, Fungal, biology.organism_classification, Ochratoxins, Yeast, Spore, 030104 developmental biology, Aspergillus, Biological Control Agents, Biological control, Fruit, biology.protein, 2-Phenylethanol, Microbial Interactions, Fermentation, Gene expression, Aspergillus ochraceus, Polyketide Synthases, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad74983a0a79fc3993e6e2c056d6e776Test
https://pubmed.ncbi.nlm.nih.gov/29990634Test

المؤلفون: Samir Jaoua, Quirico Migheli, Maria Grazia Farbo, Salvatore Marceddu, Stefano Fiori, Pietro Paolo Urgeghe

المصدر: International journal of food microbiology 217 (2015): 29–34. doi:10.1016/j.ijfoodmicro.2015.10.012
info:cnr-pdr/source/autori:Farbo M.G.; Urgeghe P.P.; Fiori S.; Marceddu S.; Jaoua S.; Migheli Q./titolo:Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads/doi:10.1016%2Fj.ijfoodmicro.2015.10.012/rivista:International journal of food microbiology/anno:2015/pagina_da:29/pagina_a:34/intervallo_pagine:29–34/volume:217

مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Ochratoxin A, Mycotoxin contaminants, Calcium alginate, Alginates, Beverage industry, Food Contamination, Aspergillus carbonarius, 01 natural sciences, Microbiology, Food safety, Beverages, 03 medical and health sciences, chemistry.chemical_compound, Bioreactors, Glucuronic Acid, 010608 biotechnology, Bioreactor, Vitis, Magnetite Nanoparticles, Mycotoxin, Bioreactor systems, Decontamination, Candida, Chromatography, Hexuronic Acids, Biological decontamination, Biosorption, food and beverages, General Medicine, Human decontamination, Mycotoxins, Ochratoxins, Yeast, Candida intermedia, 030104 developmental biology, chemistry, Food Microbiology, Adsorption, Cell immobilisation, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::509c0a5e764c7152304805d347f32f82Test
http://www.cnr.it/prodotto/i/337518Test