Sfoglia per Corso Dottorato di ricerca in Scienze degli alimenti
Actin as a candidate quality marker for food of animal origin
2016
Advanced non-targeted methodologies applied to food authenticity
2021
Application of Supercritical Fluids Technology on winery by-products
2016
Atmospheric Pressure Cold Plasma and Ozone Technologies: Unconventional Treatments in the Dairy Field. Study of effects on milk proteins as model systems and relevant case studies
2015
Bio-based food packaging films: influence of formulation and processing on functional properties
2013
Caratterizzazione della carne suina e della coscia per la produzione di prosciutti crudi italiani a marchio DOP in relazione al tipo genetico allevato
2011
Characterisation and use in food matrices of Lactobacillus casei group strains
2017
Characterization of Pitina. A sausage-like produced in Friuli
2011
Chemical and technological investigations for the valorisation of enological products of a South Tyrol native grape variety: Gewürztraminer
2017
The colloidal stability of craft beers obtained with gluten-free adjuncts: an assessment of aspects related to technology, composition and analysis
2014
A contribution of understanding the stability of commercial PLA films for food packaging and its surface modifications
2017
Cyclic fatty acids in foods: origin, role in food authentication, relevance in the human diet, and health aspects
2019
Cyclic fatty acids in foods: origin, role in food authentication, relevance in the human diet, and health aspects
2019
Development and characterization of HDPE/CaCO3/TiO2 films for food packaging applications
2012
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability
2017
Effect of formulation (with focus on gluten free products) on rheological and structural properties of pasta and bread
2019
Effect of formulation (with focus on gluten free products) on rheological and structural properties of pasta and bread
2019
Effects of origin and treatment of the roasting process on the aromatic and sensorial composition of coffee
2012
Effetti dei processi e delle condizioni di conservazione sui prodotti del latte e del siero: una caratterizzazione molecolare dettagliata delle modificazioni indotte sulle sieroproteine
2020
Effetti dei processi e delle condizioni di conservazione sui prodotti del latte e del siero: una caratterizzazione molecolare dettagliata delle modificazioni indotte sulle sieroproteine
2020
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