Zobrazeno 1 - 10
of 153
pro vyhledávání: '"Massimiliano Rinaldi"'
Autor:
Massimiliano Rinaldi, Rohini Dhenge, Margherita Rodolfi, Paola Littardi, Karen Lacey, Antonella Cavazza, Maria Grimaldi, Veronica Lolli, Martina Cirlini, Benedetta Chiancone, Tommaso Ganino
Publikováno v:
Foods, Vol 13, Iss 14, p 2182 (2024)
One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in orde
Externí odkaz:
https://doaj.org/article/93b81abaa84443edbb5b84af95664ca6
Publikováno v:
Journal of High Energy Physics, Vol 2023, Iss 5, Pp 1-25 (2023)
Abstract In scale-invariant models of fundamental physics all mass scales are generated via spontaneous symmetry breaking. In this work, we study inflation in scale-invariant quadratic gravity, in which the Planck mass is generated classically by a s
Externí odkaz:
https://doaj.org/article/92eafc1b9fab47afa16fa9e24e591798
Autor:
Ottavia Parenti, Neamtallah Assaf, Marcello Alinovi, Massimiliano Rinaldi, Augusta Caligiani, Emma Chiavaro
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100816- (2024)
The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) an
Externí odkaz:
https://doaj.org/article/df1ef1b37bd64d37b06618b93357264c
Autor:
Maria Paciulli, Maria Grimaldi, Massimiliano Rinaldi, Antonella Cavazza, Federica Flamminii, Carla Di Mattia, Mattia Gennari, Emma Chiavaro
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100209- (2023)
Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with and without UV light. The equivalent of 500 µg gallic acid/ g of do
Externí odkaz:
https://doaj.org/article/f7ca5add5ed34308a9889ea756e67909
Autor:
Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro
Publikováno v:
Foods, Vol 12, Iss 13, p 2447 (2023)
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicoch
Externí odkaz:
https://doaj.org/article/4e0a42be15804fd98514272fe36cd0a0
Autor:
Massimiliano Rinaldi, Rohini Dhenge, Margherita Rodolfi, Gaia Bertani, Valentina Bernini, Stefano Dall’Acqua, Tommaso Ganino
Publikováno v:
Foods, Vol 12, Iss 6, p 1280 (2023)
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) fo
Externí odkaz:
https://doaj.org/article/3ea3c0506684440a8c7e4ef530013a0a
Autor:
Ileana Ramazzina, Veronica Lolli, Karen Lacey, Silvia Tappi, Pietro Rocculi, Massimiliano Rinaldi
Publikováno v:
Nutrients, Vol 14, Iss 24, p 5337 (2022)
Plasma Activated Water (PAW) has recently emerged as a promising non-chemical and non-thermal technology for the microbial decontamination of food. However, its use as a replacement for conventional disinfection solutions needs further investigation,
Externí odkaz:
https://doaj.org/article/b58149a6803047a6bb876964b7869c02
Autor:
Meenatai G. Kamble, Anurag Singh, Navneet Kumar, Rohini V. Dhenge, Massimiliano Rinaldi, Ajay V. Chinchkar
Publikováno v:
Foods, Vol 11, Iss 18, p 2825 (2022)
Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully
Externí odkaz:
https://doaj.org/article/8af33eb97b0045d494f6eb179179fb0b
Autor:
Antonio Albarelli, Eugenio Enea, Annarita Ferri, Giulia Iapichino, Ilaria La Fauci, Mary Lisciotto, Paolo Maccarone, Francesca Messina, Roberto paladino, Luca Pellerone, Gianluca Prestogiovanni, Massimiliano Rinaldi, Alessandro Salvadore, Veronica Torrente, Giuseppe Russo
Publikováno v:
Humanities, Vol 7, Iss 2, Pp 43-73 (2019)
Con il contributo degli studenti di Scienze Storiche si è, anzitutto, inteso indicare una metodologia di indagine storica che, condotta direttamente sopra un corpus documentario d’enorme rilievo per l’intero Mezzogiorno d’Italia, risulta effic
Externí odkaz:
https://doaj.org/article/bf0dbec73ddc4f408ccac36c1dd90baa
Autor:
Luca Amendola, Stephen Appleby, Anastasios Avgoustidis, David Bacon, Tessa Baker, Marco Baldi, Nicola Bartolo, Alain Blanchard, Camille Bonvin, Stefano Borgani, Enzo Branchini, Clare Burrage, Stefano Camera, Carmelita Carbone, Luciano Casarini, Mark Cropper, Claudia de Rham, Jörg P. Dietrich, Cinzia Di Porto, Ruth Durrer, Anne Ealet, Pedro G. Ferreira, Fabio Finelli, Juan García-Bellido, Tommaso Giannantonio, Luigi Guzzo, Alan Heavens, Lavinia Heisenberg, Catherine Heymans, Henk Hoekstra, Lukas Hollenstein, Rory Holmes, Zhiqi Hwang, Knud Jahnke, Thomas D. Kitching, Tomi Koivisto, Martin Kunz, Giuseppe La Vacca, Eric Linder, Marisa March, Valerio Marra, Carlos Martins, Elisabetta Majerotto, Dida Markovic, David Marsh, Federico Marulli, Richard Massey, Yannick Mellier, Francesco Montanari, David F. Mota, Nelson J. Nunes, Will Percival, Valeria Pettorino, Cristiano Porciani, Claudia Quercellini, Justin Read, Massimiliano Rinaldi, Domenico Sapone, Ignacy Sawicki, Roberto Scaramella, Constantinos Skordis, Fergus Simpson, Andy Taylor, Shaun Thomas, Roberto Trotta, Licia Verde, Filippo Vernizzi, Adrian Vollmer, Yun Wang, Jochen Weller, Tom Zlosnik, The Euclid Theory Working Group
Publikováno v:
Living Reviews in Relativity, Vol 21, Iss 1, Pp 1-345 (2018)
Abstract Euclid is a European Space Agency medium-class mission selected for launch in 2020 within the cosmic vision 2015–2025 program. The main goal of Euclid is to understand the origin of the accelerated expansion of the universe. Euclid will ex
Externí odkaz:
https://doaj.org/article/0d41a6e621004b4d82de6564349c6444