| Nome |
# |
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Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO, file e0d6c929-7c99-fcf8-e053-d805fe0aa794
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366
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null, file e0d6c926-ddae-fcf8-e053-d805fe0aa794
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224
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Solid carbon dioxide to promote the extraction of extra-virgin olive oil, file e0d6c927-6a94-fcf8-e053-d805fe0aa794
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223
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The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil., file e0d6c926-e76b-fcf8-e053-d805fe0aa794
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144
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A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration, file e0d6c926-e6ee-fcf8-e053-d805fe0aa794
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123
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Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients, file e0d6c92b-5be0-fcf8-e053-d805fe0aa794
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103
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Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining, file e0d6c929-9801-fcf8-e053-d805fe0aa794
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100
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Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage, file e0d6c92d-7339-fcf8-e053-d805fe0aa794
|
95
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|
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products, file e0d6c928-f8e2-fcf8-e053-d805fe0aa794
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86
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The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil, file e0d6c92b-1ead-fcf8-e053-d805fe0aa794
|
79
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|
A reflection of the use of the life cycle assessment tool for agri-food sustainability, file e0d6c92b-d345-fcf8-e053-d805fe0aa794
|
66
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La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato., file e0d6c928-837c-fcf8-e053-d805fe0aa794
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64
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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features., file e0d6c92d-80b6-fcf8-e053-d805fe0aa794
|
64
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Glass and wine: a good example of the deep relationship between drinkware and beverage, file e0d6c930-75c3-fcf8-e053-d805fe0aa794
|
60
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The nutraceutical value of olive oil and its bioactive constituents on the cardiovascular system. Focusing on main strategies to slow down its quality decay during production and storage, file e0d6c92d-d5ec-fcf8-e053-d805fe0aa794
|
58
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Olive Leaf Addition Increases Olive Oil Nutraceutical Properties, file e0d6c92d-31e5-fcf8-e053-d805fe0aa794
|
51
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Essential Oil Composition and Biological Activity of “Pompia”, a Sardinian Citrus Ecotype, file e0d6c92c-0194-fcf8-e053-d805fe0aa794
|
50
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Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits, file e0d6c92d-983b-fcf8-e053-d805fe0aa794
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50
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A kinetic method to identify the optimum temperature for beta-glucanase activity, file e0d6c926-406a-fcf8-e053-d805fe0aa794
|
24
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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, file e0d6c930-6375-fcf8-e053-d805fe0aa794
|
24
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The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage, file e0d6c930-b5d3-fcf8-e053-d805fe0aa794
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24
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A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position, file e0d6c930-7233-fcf8-e053-d805fe0aa794
|
21
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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, file e0d6c92b-1eaa-fcf8-e053-d805fe0aa794
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11
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How to choose a glass: the influence of glass parameters on the profile of different wines (full bodied red and rosé) during tasting, file e0d6c926-9fc7-fcf8-e053-d805fe0aa794
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10
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Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta, file e0d6c92a-33a8-fcf8-e053-d805fe0aa794
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10
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The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils, file e0d6c92e-b575-fcf8-e053-d805fe0aa794
|
10
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The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile, file e0d6c926-9fc8-fcf8-e053-d805fe0aa794
|
9
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A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position, file e0d6c929-6f75-fcf8-e053-d805fe0aa794
|
8
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Nutritional value of bread in local and global chains., file e0d6c926-8d7e-fcf8-e053-d805fe0aa794
|
7
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Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose, file e0d6c928-fa80-fcf8-e053-d805fe0aa794
|
7
|
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A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions, file e0d6c929-45b0-fcf8-e053-d805fe0aa794
|
7
|
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Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning, file e0d6c92e-7e65-fcf8-e053-d805fe0aa794
|
7
|
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Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread, file e0d6c92e-d20b-fcf8-e053-d805fe0aa794
|
7
|
|
null, file e0d6c929-74cb-fcf8-e053-d805fe0aa794
|
6
|
|
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, file e0d6c92b-1f05-fcf8-e053-d805fe0aa794
|
6
|
|
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage, file e0d6c92b-fce0-fcf8-e053-d805fe0aa794
|
6
|
|
The influence of ripeness stage and growth area on myrtle-leaved orange (chinotto) peel essential oil composition, file e0d6c92e-e818-fcf8-e053-d805fe0aa794
|
6
|
|
Glass and wine: a good example of the deep relationship between drinkware and beverage, file e0d6c927-7065-fcf8-e053-d805fe0aa794
|
5
|
|
The influence of packaging on the time evolution of red wine, file e0d6c929-713f-fcf8-e053-d805fe0aa794
|
5
|
|
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture, file e0d6c930-1ddf-fcf8-e053-d805fe0aa794
|
5
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The influence of packaging on the time evolution of red wine, file e0d6c930-cd53-fcf8-e053-d805fe0aa794
|
5
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null, file e0d6c926-227b-fcf8-e053-d805fe0aa794
|
4
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Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters., file e0d6c926-398c-fcf8-e053-d805fe0aa794
|
4
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null, file e0d6c926-406b-fcf8-e053-d805fe0aa794
|
4
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Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety, file e0d6c92e-7e62-fcf8-e053-d805fe0aa794
|
4
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Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine, file e0d6c926-e1c5-fcf8-e053-d805fe0aa794
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3
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Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars, file e0d6c929-2aae-fcf8-e053-d805fe0aa794
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3
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By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features, file e0d6c92f-496e-fcf8-e053-d805fe0aa794
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3
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Andean Plants Essential Oils: A Scented Alternative to Synthetic Insecticides for the Control of Blowflies, file e0d6c931-4ca6-fcf8-e053-d805fe0aa794
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3
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A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas, file e0d6c931-f544-fcf8-e053-d805fe0aa794
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3
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Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures, file e0d6c926-3d26-fcf8-e053-d805fe0aa794
|
2
|
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The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting, file e0d6c926-4065-fcf8-e053-d805fe0aa794
|
2
|
|
A kinetic method to evaluate the effect of environmental variability
on the quality of an extra virgin olive oil, file e0d6c926-42fe-fcf8-e053-d805fe0aa794
|
2
|
|
Multidimensional performance-based approach for the assessment of Global and Local food
chains: the GLAMUR Project, file e0d6c926-ba84-fcf8-e053-d805fe0aa794
|
2
|
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Influence of glass on the evaporation rate of wines, file e0d6c929-24b0-fcf8-e053-d805fe0aa794
|
2
|
|
null, file e0d6c92a-c770-fcf8-e053-d805fe0aa794
|
2
|
|
The influence of ripeness stage and growth area on myrtle-leaved orange (chinotto) peel essential oil composition, file e0d6c92e-d2d7-fcf8-e053-d805fe0aa794
|
2
|
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Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system, file e0d6c92e-e3be-fcf8-e053-d805fe0aa794
|
2
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Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake, file e0d6c92f-3847-fcf8-e053-d805fe0aa794
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2
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Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique, file e0d6c930-5cea-fcf8-e053-d805fe0aa794
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2
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Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation., file e0d6c930-c3eb-fcf8-e053-d805fe0aa794
|
2
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A mathematical model to describe malolactic fermentation, file e0d6c926-29f2-fcf8-e053-d805fe0aa794
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1
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Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids, file e0d6c926-3946-fcf8-e053-d805fe0aa794
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1
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Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains, file e0d6c92b-1eab-fcf8-e053-d805fe0aa794
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1
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Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation., file e0d6c92f-fbb6-fcf8-e053-d805fe0aa794
|
1
|
|
Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance, file e0d6c931-4284-fcf8-e053-d805fe0aa794
|
1
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Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results, file e0d6c931-d406-fcf8-e053-d805fe0aa794
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1
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| Totale |
2295 |