NARI, ANITA Statistiche
NARI, ANITA
DIPARTIMENTO DI SCIENZE AGRARIE, ALIMENTARI E AGRO-AMBIENTALI
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains
2018-01-01 Taglieri, I.; Nari, A.; Macaluso, M.; Sgherri, C.; Zinnai, A.
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View
2018-01-01 Sanmartin, C.; Venturi, F.; Macaluso, M.; Nari, A.; Quartacci, M. F.; Sgherri, C.; Flamini, G.; Taglieri, I.; Ascrizzi, R.; Andrich, G.; Zinnai, A.
Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment
2018-01-01 Sanmartin, C.; Venturi, F.; Taglieri, I.; Nari, A.; Andrich, G.; Zinnai, A.
The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow
2018-01-01 Nari, A.; Taglieri, I.; Pistelli, L.; Ascrizzi, R.; Andrich, G.; Zinnai, A.
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
2018-01-01 Sanmartin, Chiara; Venturi, Francesca; Sgherri, Cristina; Nari, Anita; Macaluso, Monica; Flamini, Guido; Quartacci, Mike Frank; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining
2017-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, Anita; Andrich, Gianpaolo; Terzuoli, Erika; Donnini, Sandra; Nicolella, Cristiano; Zinnai, Angela
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation.
2016-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, A.; Andrich, Gianpaolo; Zinnai, Angela
The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread
2016-01-01 SÁNCHEZ PARDO, M. E.; BLANCAS NÁPOLES, J. A.; VÁZQUEZ LANDAVERDE, P. A.; Nari, Anita; Taglieri, Isabella; ORTIZ MORENO, A.; MAYORGA REYES, L.; Sanmartin, Chiara; BERMÚDEZ HUMARÁN, L. G.; TORRES MARAVILLA, E.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains | 1-gen-2018 | Taglieri, I.; Nari, A.; Macaluso, M.; Sgherri, C.; Zinnai, A. | |
| Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View | 1-gen-2018 | Sanmartin, C.; Venturi, F.; Macaluso, M.; Nari, A.; Quartacci, M. F.; Sgherri, C.; Flamini, G.; Taglieri, I.; Ascrizzi, R.; Andrich, G.; Zinnai, A. | |
| Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment | 1-gen-2018 | Sanmartin, C.; Venturi, F.; Taglieri, I.; Nari, A.; Andrich, G.; Zinnai, A. | |
| The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow | 1-gen-2018 | Nari, A.; Taglieri, I.; Pistelli, L.; Ascrizzi, R.; Andrich, G.; Zinnai, A. | |
| The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil | 1-gen-2018 | Sanmartin, Chiara; Venturi, Francesca; Sgherri, Cristina; Nari, Anita; Macaluso, Monica; Flamini, Guido; Quartacci, Mike Frank; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela | |
| Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining | 1-gen-2017 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, Anita; Andrich, Gianpaolo; Terzuoli, Erika; Donnini, Sandra; Nicolella, Cristiano; Zinnai, Angela | |
| Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. | 1-gen-2016 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, A.; Andrich, Gianpaolo; Zinnai, Angela | |
| The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread | 1-gen-2016 | SÁNCHEZ PARDO, M. E.; BLANCAS NÁPOLES, J. A.; VÁZQUEZ LANDAVERDE, P. A.; Nari, Anita; Taglieri, Isabella; ORTIZ MORENO, A.; MAYORGA REYES, L.; Sanmartin, Chiara; BERMÚDEZ HUMARÁN, L. G.; TORRES MARAVILLA, E. |