Výsledky vyhledávání - "Ghirardello D"

Akademický článek

Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics.

Autor: Zadeh NS; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Tedesco M; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Basso S; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Ghirardello D; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Giovando S; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Battaglia M; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Zeppa G; Department of Agriculture, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jan 14; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 14.

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Akademický článek

Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy.

Autor: Cazzaniga E; Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy., Cavallini N; Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy., Giraudo A; Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy., Gavoci G; Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy., Geobaldo F; Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy., Pariani M; Department of Agricultural, Forest and Food Sciences, University of Turin, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy., Ghirardello D; Department of Agricultural, Forest and Food Sciences, University of Turin, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy., Zeppa G; Department of Agricultural, Forest and Food Sciences, University of Turin, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy., Savorani F; Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Dec 22; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 22.

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Akademický článek

Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.

Autor: Giordano M; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy., Bertolino M; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy., Belviso S; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy., Ghirardello D; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy., Zeppa G; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Oct 08; Vol. 11 (19). Date of Electronic Publication: 2022 Oct 08.

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Influence of the addition of hazelnut skins on the physico-chemical and polyphenol content of yogurt and fresh egg pasta

Autor: Bertolino, M., Ghirardello, D., Giordano, M., Rolle, L., Belviso, S., Dal Bello, B., Gerbi, V., Zeppa, G.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______970::4017976e25be876f7e22c36a80afb7dd
http://hdl.handle.net/2318/1704308

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Akademický článek

Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds.

Autor: Cantele C; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Tedesco M; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Ghirardello D; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Zeppa G; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy., Bertolino M; Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Feb 28; Vol. 11 (5). Date of Electronic Publication: 2022 Feb 28.

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OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY

Autor: Guglielmetti, A, D'Ignoti, V, Ghirardello, D, Belviso, S, Zeppa, G

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______970::b3f9073f80c7191b5571e155df0912fe
http://hdl.handle.net/2318/1729651

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Akademický článek

Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers.

Autor: Falla, Nicole Mélanie¹ (AUTHOR) nicolemelanie.falla@unito.it, Seif Zadeh, Negin¹ (AUTHOR), Stelluti, Stefania¹ (AUTHOR), Guarino, Valentina¹ (AUTHOR), Giordano, Manuela¹ (AUTHOR), Cardenia, Vladimiro¹ (AUTHOR), Zeppa, Giuseppe¹ (AUTHOR), Scariot, Valentina¹ (AUTHOR) valentina.scariot@unito.it

Publikováno v: Agronomy. Oct2024, Vol. 14 Issue 10, p2409. 16p.

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