Sfoglia per Corso Dottorato di ricerca in Scienze degli alimenti
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
Pediococcus spp.: caratterizzazione fenotipica, tecnologica e genotipica
2012
Potential roles of polyphenol oxidase in apple tissues: effects on microbial growth and antioxidant capacity
2014
Preventing fraud and assessing safety in the fishery and aquaculture sectors through rapid analytical strategies
2021
Probe and primer design for specific DNA fragment detection
2011
Quality traits of Mediterranean mussels (Mytilus galloprovincialis) and valorization of the product through sous vide technologies
2013
The raw coffee chain. Study of innovative parameters for the evaluation and the optimization of the product quality
2011
Setting up qualitative strategies for screening the composition of marker fractions from various wild growing plants in Friuli
2012
Sottoprodotti del processo di molitura dei cereali: da residui a preziose risorse
2020
Statistical, chemometric and computational approaches to improve quality and increase market share of fresh and long-ripened Italian cheeses
2020
Studio per l'applicazione della tecnologia ad ultrasuoni nella filiera enologica
2014
Study and development of multhiphase systems for new food design strategies
2011
Study and development of new functional foods containing cereals
2015
Study and management of endogenous and exogenous colloidal systems of wine, finalized to the quality improvement
2012
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