Zobrazeno 1 - 10
of 301
pro vyhledávání: '"A Sensidoni"'
Autor:
Rocca-Smith, J.R., Chau, N., Champion, D., Brachais, C.-H., Marcuzzo, E., Sensidoni, A., Piasente, F., Karbowiak, T., Debeaufort, F.
Publikováno v:
In Food Chemistry 1 December 2017 236:109-119
Autor:
J. R. Rocca-Smith, A. Lagorce-Tachon, C. Iaconelli, J. P. Bellat, E. Marcuzzo, A. Sensidoni, F. Piasente, F. Debeaufort, T. Karbowiak
Publikováno v:
eXPRESS Polymer Letters, Vol 11, Iss 4, Pp 320-333 (2017)
This work investigated the sorption and the diffusion properties of CO2 under high pressure and the further modifications induced in Poly(lactic acid) (PLA) thin layers. Poly(ethylene terephtalate) (PET) was also considered for comparative purposes.
Externí odkaz:
https://doaj.org/article/b35c69e2525d4946b5ebe3510ef3ceba
Publikováno v:
In Food Hydrocolloids January 2015 43:73-81
Autor:
Molinaro, Stefano, Cruz Romero, Malco, Boaro, Marta, Sensidoni, Alessandro, Lagazio, Corrado, Morris, Michael, Kerry, Joe
Publikováno v:
In Journal of Food Engineering July 2013 117(1):113-123
Autor:
Gumiero, Matteo, Peressini, Donatella, Pizzariello, Andrea, Sensidoni, Alessandro, Iacumin, Lucilla, Comi, Giuseppe, Toniolo, Rosanna
Publikováno v:
In Food Chemistry 1 June 2013 138(2-3):1633-1640
Autor:
Walter David, Michelle King-Okoye, Gianluca Sensidoni, Alessandro Capone, Irene Mugambwa, Stanislava Kraynova, Beatriz Garmendia-Doval
Publikováno v:
Modelling and Simulation for Autonomous Systems ISBN: 9783030982591
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c786f2455d44d3d27e544b99520b3eb7
https://doi.org/10.1007/978-3-030-98260-7_25
https://doi.org/10.1007/978-3-030-98260-7_25
Publikováno v:
In Carbohydrate Polymers 2010 80(3):984-988
Autor:
Walter David, Michelle King-Okoye, Alessandro Capone, Gianluca Sensidoni, Silvia Elena Piovan
The COVID-19 pandemic has exposed both national and organizational vulnerabilities to infectious diseases and has impacted, with devastating effects, many business sectors. Authors have identified an urgent need to effectively plan for future threats
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c254cb4443f14d511a49049d22c46032
http://hdl.handle.net/11577/3411876
http://hdl.handle.net/11577/3411876
Autor:
Sensidoni, Michele <1982>
Il presente lavoro ha avuto lo scopo di identificare le caratteristiche di filtrabilità della birra attraverso lo svolgimento di prove tecnologiche di filtrazione in scala di laboratorio e su scala pilota, utilizzando diverse tipologie di sistemi fi
Externí odkaz:
http://amsdottorato.unibo.it/4831/
Publikováno v:
European Food Research and Technology. 245:263-271
Durum wheat is the raw material of choice for the manufacture of superior quality pasta products. However, in some parts of the world many pasta producers have to use common wheat to make pasta, which shows a deficiency with respect to quality attrib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b760355168634b4ce11082b6e0420f4
https://doi.org/10.1007/s00217-018-3158-5
https://doi.org/10.1007/s00217-018-3158-5