Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Dellarosa, Nicolò"'
Autor:
Dellarosa, Nicolò, Laghi, Luca, Ragni, Luigi, Dalla Rosa, Marco, Galante, Angelo, Ranieri, Brigida, Florio, Tiziana Marilena, Alecci, Marcello
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2018 47:120-126
Autor:
Tylewicz, Urszula, Tappi, Silvia, Mannozzi, Cinzia, Romani, Santina, Dellarosa, Nicolò, Laghi, Luca, Ragni, Luigi, Rocculi, Pietro, Dalla Rosa, Marco
Publikováno v:
In Journal of Food Engineering November 2017 213:2-9
Autor:
Tappi, Silvia, Mauro, Maria A., Tylewicz, Urszula, Dellarosa, Nicolò, Dalla Rosa, Marco, Rocculi, Pietro
Publikováno v:
In Food and Bioproducts Processing May 2017 103:1-9
Autor:
Dellarosa, Nicolò, Tappi, Silvia, Ragni, Luigi, Laghi, Luca, Rocculi, Pietro, Dalla Rosa, Marco
Publikováno v:
In Innovative Food Science and Emerging Technologies December 2016 38 Part B:356-364
Autor:
Dellarosa, Nicolò, Ragni, Luigi, Laghi, Luca, Tylewicz, Urszula, Rocculi, Pietro, Dalla Rosa, Marco
Publikováno v:
In Innovative Food Science and Emerging Technologies October 2016 37 Part C:345-351
Autor:
Trimigno, Alessia, Marincola, Flaminia Cesare, Dellarosa, Nicolò, Picone, Gianfranco, Laghi, Luca
Publikováno v:
In Current Opinion in Food Science August 2015 4:99-104
Autor:
Dellarosa, Nicolò, Laghi, Luca, Martinsdóttir, Emilía, Jónsdóttir, Rósa, Sveinsdóttir, Kolbrún
Publikováno v:
In LWT - Food Science and Technology June 2015 62(1) Part 2:746-752
Akademický článek
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Autor:
Poojary, Mahesha, Dellarosa, Nicolò, Roohinejad, Shahin, Koubaa, Mohamed, Tylewicz, Urszula, Gómez-Galindo, Federico, Saraiva, Jorge, Rosa, Marco Dalla, Barba, Francisco
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety
Comprehensive Reviews in Food Science and Food Safety, Wiley, 2017, 16 (5), pp.895-905. ⟨10.1111/1541-4337.12285⟩
Comprehensive Reviews in Food Science and Food Safety, Wiley, 2017, 16 (5), pp.895-905. ⟨10.1111/1541-4337.12285⟩
International audience; Over the last several decades, γ‐aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::057a882c5b782c8ba5450d504d41fe13
http://hdl.handle.net/11585/627555
http://hdl.handle.net/11585/627555
The ability of meat microstructures to retain water plays a crucial role, both for eating quality of fresh meat and for functional properties of raw meat for further processing. In the quest for setting up rapid methods to study this fundamental qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::a44292f4c981c11b14c9bf7734e2b49a
http://hdl.handle.net/11585/554368
http://hdl.handle.net/11585/554368