Sfoglia per Corso Dottorato di ricerca in Scienze degli alimenti
Actin as a candidate quality marker for food of animal origin
2016
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
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
Effects of origin and treatment of the roasting process on the aromatic and sensorial composition of coffee
2012
Emerging technologies for safe, healthy and sustainable fresh-cut produce
2016
Estrazione di sostanze naturali da matrici vegetali e loro applicazione nel settore agro-alimentare
2011
Evaluation of ageing dynamics in the northeastern Italy white wines: studies approaches and winemaking strategies
2017
Food Biomolecule Engineering by Unconventional Technological Strategies
2014
How emotions and social interaction affect our food experience
2016
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
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