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LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Rivista
Codice:
E100238
ISSN:
0023-6438
Dati Generali
Dati Generali
Pubblicazioni (31)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
Aging of craft durum wheat beer fermented with sourdough yeasts
Articolo
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing
Articolo
Artichoke by-products: Promising ingredients for breadstick fortification
Articolo
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach
Articolo
Building of prediction models by using Mid-Infrared spectroscopy and fatty acid profile to discriminate the geographical origin of sheep milk
Articolo
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits
Articolo
Characterisation of Fragaria vesca fruit from Italy following a metabolomics approach through integrated mass spectrometry techniques
Articolo
Chemical and quality traits of 'Olinda' and 'Campbell' oranges after heat treatment at 44 or 46 °C for fruit fly disinfestation
Articolo
Chemical characterization, antioxidant capacity and antimicrobial activity against food related microorganisms of Citrus limon var. pompia leaf essential oil
Articolo
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes
Articolo
Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies
Articolo
Environmental monitoring of Listeria monocytogenes contamination in dairy processing facilities combining culturing technique and molecular methods
Articolo
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging
Articolo
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage
Articolo
Hercynine content in widely consumed commercial beverages
Articolo
Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications
Articolo
In vitro antioxidant capacity from wort to beer
Articolo
Influence of alginate concentration and molecular weight on functional properties of mayonnaise
Articolo
Influence of different stabilizing operations and storage time on the composition of essential oil of thyme (Thymus officinalis L.) and rosemary (Rosmarinus officinalis L.)
Articolo
Influence of storage temperature on shelf-life of minimally processed cactus pear fruits
Articolo
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective?
Articolo
Organic and phenolic acids in beer
Articolo
Prediction of fatty acid content in sheep milk by Mid-Infrared spectrometry with a selection of wavelengths by Genetic Algorithms
Articolo
Quality and physiological changes of film packaged “malvasio” mandarins during long term storage
Articolo
Rapid determination of total fats and fat-soluble vitamins in Parmigiano cheese and salami by SFE
Articolo
Retention of antioxidant activity in citrus segments and fresh or pasteurised juices
Articolo
Retention of antioxidant activity in minimally processed mandarin and Satsuma fruits.
Articolo
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability
Articolo
TOBACCO FRACTION-1 PROTEIN (F(1)P) UTILIZATION FOR ORAL OR ENTERAL FEEDING OF PATIENTS .1. HEAVY-METAL EVALUATION
Articolo
Thermal inactivation and variability of γ-glutamyltransferase and α-l-fucosidase enzymatic activity in sheep milk
Articolo
“Beer affects oxidative stress due to etanol in rats”
Articolo
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