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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Rivista
Codice:
E060561
ISSN:
1438-2377
Dati Generali
Dati Generali
Pubblicazioni (12)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Articolo
Effect of mashing procedures on brewing
Articolo
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage
Articolo
Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach
Articolo
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product
Articolo
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs
Articolo
Oligomeric anthocyanin formation in black table olives during anaerobic processing
Articolo
Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.)
Articolo
Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia
Articolo
Preliminary characterisation of virgin olive oils obtained from fifferent cultivars in Sardinia
Articolo
Variability of resveratrol (3,5,4 '-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains
Articolo
Variability of resveratrol (3,5,4' -trihydroxystilbene) content in relation to the fermentation processes by Saccaromyces cerevisiae strains
Articolo
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