Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Anna Baggio"'
Autor:
Anna Baggio, Enrico Federici, Valentina Gentilucci, Silvia Folloni, Margherita Dall'Asta, Valentina Bernini, Nicoletta Pellegrini, Elena Vittadini
Publikováno v:
Journal of Functional Foods, Vol 100, Iss , Pp 105364- (2023)
Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time
Externí odkaz:
https://doaj.org/article/71f7a0154d0147129620e0a24670c547
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Bi
Externí odkaz:
https://doaj.org/article/f0212b46a66c4b98a96bc1e10ca52045
Autor:
Paolo Strazzolini, Anna Baggio, Andrea Fiorot, Marilena Marino, Sabina Susmel, Clara Comuzzi, Michela Maifreni
Publikováno v:
ChemPlusChem. 85:776-782
We report herein the synthesis and photoinduced bactericidal activity of two new polymeric materials, obtained by imprinting the photosensitizer 20-(4-carboxyphenyl)-2,13-dimethyl-3,12-diethyl-[22]pentaphyrin (PCox, 1) into suitable electropolymerize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8fbae93a1e9673bfabeacb2f5e0b372
https://doi.org/10.1002/cplu.202000137
https://doi.org/10.1002/cplu.202000137
Healthy foods with fresh-like appearances are nowadays demanded by consumers. To satisfy these requirements, the research has been focused on unconventional non-thermal technologies; particularly, in this paper, oxidative technologies (ozone, cold pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0121c9167289fab9649f86cf01613ee6
http://hdl.handle.net/11390/1177374
http://hdl.handle.net/11390/1177374
