Sfoglia per Autore
The utilization of solid carbon dioxide to produce extravirgin olive oil
2009-01-01 Sanmartin, Chiara; Andrich, Gianpaolo
The utilization of solid carbon dioxide to produce extravirgin olive oil
2010-01-01 Sanmartin, Chiara; Andrich, Gianpaolo
The effect of working conditions on the sensory characteristics of the Tuscan sourdough bread
2010-01-01 Andreotti, A.; Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
Evolution of sensory and physicochemical characteristics of bread rolls stored at different temperatures, gaseous composition and relativity humidity
2011-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
A contribution to solve stuck of fermentation by a kinetic approach
2011-01-01 Andrich, Gianpaolo; Venturi, Francesca; Zinnai, Angela; Sanmartin, Chiara
The utilization of solid carbon dioxide to produce extravirgin olive oil
2011-01-01 Sanmartin, Chiara; Andrich, Gianpaolo
Un serbatoio ad elevata automazione, innovativo e versatile, da impiegare nelle fasi di produzione e affinamento dei vini
2011-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification?
2012-01-01 Venturi, Francesca; Zinnai, Angela; Sanmartin, Chiara; Andrich, Gianpaolo
A simplified method to estimate the time evolution of oil extraction from different substrates by supercritical CO2.
2012-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions
2012-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
L'influenza degli aspetti emozionali sulla valutazione sensoriale di uno stesso vino mantenuto in calici diversi.
2013-01-01 Venturi, Francesca; Andrich, Gianpaolo; Sanmartin, Chiara; Zinnai, Angela
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality.
2013-01-01 Venturi, Francesca; Andrich, Gianpaolo; Sanmartin, Chiara; Zinnai, Angela
Kinetics of hexose conversion during the alcoholic fermentation promoted by Saccharomyces bayanus.
2013-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
The kinetics of alcoholic fermentation by two yeast strains in high sugar concentration media.
2013-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase
2013-01-01 Zoani, Claudia; Zappa, G.; Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara
Il ruolo dell’analisi sensoriale nella definizione delle caratteristiche operative ottimali per la preparazione di un pane a lievitazione naturale.
2013-01-01 Zinnai, Angela; Andrich, Gianpaolo; Sanmartin, Chiara; Andreotti, A; Venturi, Francesca
The quality of bread as a function of the sourdough microbial population.
2013-01-01 Venturi, Francesca; Zinnai, Angela; Sanmartin, Chiara; Andrich, Gianpaolo
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae.
2013-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Quartacci, MIKE FRANK; Andrich, Gianpaolo
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters.
2013-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Quartacci, MIKE FRANK; Andrich, Gianpaolo
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae
2013-01-01 Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Quartacci, MIKE FRANK; Andrich, Gianpaolo
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