Sfoglia per Corso Dottorato di ricerca in Scienze degli alimenti
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
Study of Oenococcus oeni to improve wine quality
2013
Study on self-assembly molecules for innovative food structure design
2016
Synthesis of products of biological relevance assisted by metal catalysts
2012
Technologies for the improvement of animal welfare in relation to the quality of milk
2019
A toxicological evaluation of the interactions between alternaria mycotoxins, food constituents and gut microbiota: implications for human health
2021
Traditional and Bio-based packaging materials with antimicrobial activity: effectiveness in selected food products
2016
Traditional and Molecular Methods vs Biosensors for the Detection of Pathogens in Poultry Meat
2014
Unconventional technologies to steer food quality and functionality
2017
Understanding, assessing and modelling sustainable eating behaviours
2020
THE USE AND CONTROL OF MICROORGANISMS TO IMPROVE THE QUALITY OF FOOD
2013
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