Zobrazeno 1 - 10
of 80
pro vyhledávání: '"G. Bertolo"'
Autor:
Andrea Cocci, Marta Pezzoli, Fernando Bianco, Franco Blefari, Pierluigi Bove, Francois Cornud, Gaetano De Rienzo, Paolo Destefanis, Danilo Di Trapani, Alessandro Giacobbe, Luca Giovanessi, Antonino Laganà, Giovanni Lughezzani, Guglielmo Manenti, Gianluca Muto, Gianluigi Patelli, Novello Pinzi, Stefano Regusci, Giorgio I. Russo, Juan I.M. Salamanca, Matteo Salvi, Luigi Silvestri, Fabrizio Verweij, Eric Walser, Riccardo G. Bertolo, Valerio Iacovelli, Alessandro Bertaccini, Debora Marchiori, Hugo Davila, Pasquale Ditonno, Paolo Gontero, Gennaro Iapicca, Theo M De Reijke, Vito Ricapito, Pierluca Pellegrini, Andrea Minervini, Sergio Serni, Francesco Sessa
Publikováno v:
Asian Journal of Urology, Vol 11, Iss 2, Pp 271-279 (2024)
Objective: To evaluate transperineal laser ablation (TPLA) with Echolaser® (Echolaser® TPLA, Elesta S.p.A., Calenzano, Italy) as a treatment for benign prostatic hyperplasia (BPH) and prostate cancer (PCa) using the Delphi consensus method. Methods
Externí odkaz:
https://doaj.org/article/42242771b7b7412db5d8115ef167a730
Publikováno v:
Food Structure. 5:21-30
Phytochemicals release from blood orange ( Citrus sinensis (L.) Osbeck cv Tarocco) fruit into the liquid fraction of thermally treated homogenate products was studied by means of a complementary biochemical and micro-structural approach. Thermal trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd7564506bc2e3f446554b712e0cec0d
https://doi.org/10.1016/j.foostr.2015.04.001
https://doi.org/10.1016/j.foostr.2015.04.001
Publikováno v:
Journal of Food Engineering. 101:289-295
Solvent composition, system mobility and viscosity play a central role in the regulation of enzymatic activity. The aim of this study was to investigate the individual and combined effect of water activity (aw), bulk viscosity and glass transition te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c96ab8ea0fc482383b632ba183c726a
https://doi.org/10.1016/j.jfoodeng.2010.07.010
https://doi.org/10.1016/j.jfoodeng.2010.07.010
Publikováno v:
Acta Horticulturae. :185-190
Four cultivars of organic sweet cherry were considered in this work. The influence of both a steam and an osmo-blanching step applied to fruit halves before freezing, on colour and on radical-scavenging activity related to the recovery of total pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dfa04b8e3f83004f1af289c4d4a8fab
https://doi.org/10.17660/actahortic.2010.873.18
https://doi.org/10.17660/actahortic.2010.873.18
Publikováno v:
Acta Horticulturae. :77-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8535e8d04d5117e274ddad560a7729f0
https://doi.org/10.17660/actahortic.2009.833.11
https://doi.org/10.17660/actahortic.2009.833.11
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:2643-2648
High-quality standards in blueberry juice can be obtained only taking into account fruit compositional variability and its preservation along the processing chain. In this work, five highbush blueberry cultivars from the same environmental growing co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a94180e9542d8212bbbc75bfdffdfc80
https://doi.org/10.1021/jf0731191
https://doi.org/10.1021/jf0731191
Publikováno v:
International Journal of Food Science & Technology. 27:531-539
Summary Vacuum Belt Drying of fruit juice concentrates may be a satisfactory alternative to freeze drying where cost is a limiting factor, and to spray drying where the addition of large amounts of ‘carriers’, e.g. maltodextrin or glucose syrups,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae0f8b248217cd07924ce42006ee0a26
https://doi.org/10.1111/j.1365-2621.1992.tb01219.x
https://doi.org/10.1111/j.1365-2621.1992.tb01219.x
Publikováno v:
Food Engineering Series ISBN: 9781493925773
Water is one of the most critical components in foods and biological systems because it affects several physicochemical properties of these systems with effects on their chemical and enzymatic stability (Bell 2007).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ee88383f7cf2931b8de357cc2c360c0
http://hdl.handle.net/11575/94330
http://hdl.handle.net/11575/94330
Publikováno v:
Food Chemistry. 82:79-86
The general constitution of plant foods, namely of vegetables and fruits, may be described as a watery solution of low molecular weight species, mainly sugars, salts and organic acids and of high molecular weight hydrocolloids, contained in a water i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfded3352df7cd12a28813af4b2e45c6
https://doi.org/10.1016/s0308-8146(02)00581-2
https://doi.org/10.1016/s0308-8146(02)00581-2
The individual and combined effects of water activity (aw), bulk viscosity and glass transition temperature (Tg’) on the activity of horseradish peroxidase (HRP) in buffered sugars (glucose, trehalose and maltose) and maltodextrin solutions were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b32a0ba5737c4937753b90097dd14508
http://hdl.handle.net/11575/85641
http://hdl.handle.net/11575/85641