Sfoglia per Dipartimento Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
ANTIBIOTIC RESISTANCE SPREAD MEDIATED BY HORIZONTAL GENE TRANSFER IN THE AGRI-FOOD ECOSYSTEM
2022
APPLICATION OF NON-CONVENTIONAL YEASTS IN BIOPROCESSES
2020
APPLICATIONS OF BACTERIOPHAGES FOR THE CONTROL OF PATHOGENIC ESCHERICHIA COLI
2021
BIOCATALYTIC AND FERMENTATIVE APPROACHES FOR THE PRODUCTION OF ADDED VALUE COMPOUNDS USING WILD TYPE AND GENETICALLY MODIFIED ACETIC ACID BACTERIA
2022
CONSUMER PERCEPTION AND PREFERENCE OF PLANT-BASED SUSTAINABLE FOOD INGREDIENTS
2024
DEFINITION AND CRITICAL EVALUATION OF NUTRITIONAL STRATEGIES TO ACHIEVE THE DEVELOPMENT OF OPTIMIZED HEALTHY AND SUSTAINABLE DIETARY PATTERNS: FROM THEORY TO PRACTICE
2022
DEVELOPMENT OF FUNCTIONAL INGREDIENTS FROM PLEUROTUS OSTREATUS OBTAINABLE FROMAGRI-FOOD WASTE RECYCLING
2021
DEVELOPMENT OF LEGUME-DERIVED INGREDIENTS AND FOODS ENRICHED IN BIOACTIVE COMPOUNDS USING DIFFERENT STRATEGIES
2024
DISCLOSING THE ROLE OF ROOT EXUDATES IN MODULATING THE INTERACTION BETWEEN PLANT AND XENOBIOTIC DEGRADING BACTERIA
2024
FEASIBILITY STUDIES AND ENGINEERING OF OPTICAL SIMPLIFIED AND STAND-ALONE DEVICES FOR AGRI-FOOD APPLICATIONS
2022
GROUNDWATER BIOREMEDIATION: MICROBIAL POPULATIONS INVOLVED IN CHLOROETHENES AND BTEX CONTAMINATED AQUIFER PROCESSING
2021
INTEGRATION OF NUTRITIONAL SUPPORT IN ORTHOPEDICS: DIETARY AND NUTRITIONAL ASPECTS OF SURGICAL PATIENTS
2022
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS
2022
INVESTIGATING THE BIODIVERSITY IN SPONTANEOUS FERMENTATIONS AS A SOURCE OF HIGH-PERFORMANCE MICROORGANISMS
2022
MACHINE LEARNING APPLIED TO CLINICAL NUTRITION: CLINICAL DECISION SUPPORT AND NEW PATTERNS RECOGNITION
2021
MICROBES ON THE MENU: INVESTIGATING FOOD AS A VEHICLE FOR MICROORGANISMS FOR THE HUMAN INTESTINAL ECOSYSTEM
2024
MODULATION OF TASTE PERCEPTION AS A POSSIBLE STRATEGY IN OBESITY TREATMENT: NEW PERSPECTIVES FOR PRECISION NUTRITION
2024
MOLECULAR CHARACTERIZATION OF PROTEINS IN FOOD MATRICES: HOW THEIR STRUCTURE EVOLVE FROM RAW MATERIALS TO FINISHED PRODUCTS
2022
NATURAL AND NATURE-INSPIRED COMPOUNDS AS ANTIMICROBIAL AGENTS: EXTRACTION, SYNTHESIS AND BIOLOGICAL INVESTIGATION
2021
NATURE-INSPIRED COMPOUNDS AS MULTI-TARGET DIRECTED LIGANDS
2024
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