Sfoglia per Corso Dottorato di ricerca in Scienze degli alimenti
Food Biomolecule Engineering by Unconventional Technological Strategies
2014
Food-related staphylococcus aureus biofilms: characterization and control
2019
Formulation study of cysteamine microparticulate systems
2020
How emotions and social interaction affect our food experience
2016
Improvement of the use of food resources of African countries
2021
Ingredienti proteici a base di insetti: estrazione, caratterizzazione molecolare, funzionalità tecnologiche e aspetti di sicurezza
2020
Innovative analytical methods merged with chemometrics for food integrity and sensomics
2020
Insect biorefinery for generating high-added-value products such as protein and chitin
2020
Instrumental GC-MS analysis of virgin olive oils already subjected to sensory evaluation
2016
IRMS (Isotope Ratio Mass Spectrometry) and ICP-MS (Inductively Coupled Plasma Mass Spectrometry) for the traceability and characterisation of premium products
2011
LA NUOVA LEGISLAZIONE DEL SETTORE DELL'OLIO EXTRA VERGINE DI OLIVA: ANALISI EMPIRICA DEGLI EFFETTI SULLE PREFERENZE DEI CONSUMATORI ITALIANI
2013
Lactic acid fermentation: a traditional process for new applications
2019
Lactobacillus casei group: identification, characterization and genetic evaluation of the stress response
2016
Metodi biotecnologici per aumentare e preservare l'agrobiodiversità del luppolo
2020
Microbial biofilms in food environments: study approaches and intervention strategies
2014
Microbiological approaches for the implementation of algae in food: exploitation and safety evaluation
2021
Mineral oil hydrocarbons: development/optimization of analytical methods, investigation of migration from food packaging into semolina and egg pasta, and occurrence in human tissues.
2014
Mitigation strategies of heat-induced toxic molecules in foods
2011
New developments for harmonised risk assessment on emerging chemical hazards: "Chemical mixtures"
2020
New functional vegetable ingredients for new consumer needs
2021
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