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pro vyhledávání: '"MARGHERITA, ALESSANDRO"'
Publikováno v:
Measuring Business Excellence, 2024, Vol. 28, Issue 2, pp. 222-242.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/MBE-01-2024-0002
Akademický článek
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Autor:
Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105703- (2023)
Fermented soy beverages, made with yogurt starter cultures and formulated with functional vaginal bacteria, namely Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9, were characterized in terms of centesimal, fatty acids, mineral, vitamins an
Externí odkaz:
https://doaj.org/article/bd58dae50fb84040856263dbde8bb6ee
Publikováno v:
Business Process Management Journal, 2022, Vol. 28, Issue 2, pp. 419-441.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BPMJ-11-2020-0507
Publikováno v:
Management Decision, 2021, Vol. 60, Issue 4, pp. 1159-1181.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/MD-02-2021-0196
Autor:
Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti
Publikováno v:
Foods, Vol 12, Iss 17, p 3288 (2023)
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO)
Externí odkaz:
https://doaj.org/article/41880487c32042f3ad49b671502f1d6c
Publikováno v:
In Business Horizons September-October 2021 64(5):683-695
Publikováno v:
International Journal of Managing Projects in Business, 2020, Vol. 14, Issue 4, pp. 809-835.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/IJMPB-04-2020-0128
Publikováno v:
In Technological Forecasting & Social Change May 2021 166