Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Piergiorgio Bianchi"'
Autor:
Piergiorgio Bianchi
Publikováno v:
HISTORIA MAGISTRA. :73-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b30297598ac253ae0b9228cb05d1ca7
https://doi.org/10.3280/hm2017-025006
https://doi.org/10.3280/hm2017-025006
Penultima per numero di laureati, tra le ultime per investimenti in istruzione universitaria rispetto al PIL, l'Italia è tra le nazioni con la più bassa offerta di borse di studio e la più alta contribuzione per tasse universitarie richiesta agli
Autor:
Piergiorgio Bianchi
Publikováno v:
HISTORIA MAGISTRA. :53-65
Seventy years after its publication Rousseau e Marx looks as an innovative work that saves the political Marxist theory from its traits of vagueness. In Rousseau e Marx Galvano della Volpe shows how much of Rousseau’s essence is in Marx’s politic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a66ca6a12b845bdcbcfa54d7e56597d3
https://doi.org/10.3280/hm2017-023006
https://doi.org/10.3280/hm2017-023006
Autor:
Lapo Pierguidi, Luisa Torri, Ada Braghieri, Enrico Valli, Monica Laureati, Saida Favotto, Alessandra Del Caro, Rossella Di Monaco, Erminio Monteleone, Sara Barbieri, Piergiorgio Bianchi, Sara Spinelli, Flavia Gasperi, Elisabetta Moneta, Maria Piochi, Stefano Predieri, John F. Prescott, Caterina Dinnella, Ella Pagliarini
Publikováno v:
Chemical senses 43 (2018): 697–710. doi:10.1093/chemse/bjy058
info:cnr-pdr/source/autori:Dinnella C., Monteleone E., Piochi M., Spinelli S., Prescott J., Pierguidi L., Gasperi F., Laureati M., Pagliarini E., Predieri S., Torri L., Barbieri S., Valli E., Bianchi P., Braghieri A., Caro A.D., Di Monaco R., Favotto S., Moneta E./titolo:Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample/doi:10.1093%2Fchemse%2Fbjy058/rivista:Chemical senses/anno:2018/pagina_da:697/pagina_a:710/intervallo_pagine:697–710/volume:43
info:cnr-pdr/source/autori:Dinnella C., Monteleone E., Piochi M., Spinelli S., Prescott J., Pierguidi L., Gasperi F., Laureati M., Pagliarini E., Predieri S., Torri L., Barbieri S., Valli E., Bianchi P., Braghieri A., Caro A.D., Di Monaco R., Favotto S., Moneta E./titolo:Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample/doi:10.1093%2Fchemse%2Fbjy058/rivista:Chemical senses/anno:2018/pagina_da:697/pagina_a:710/intervallo_pagine:697–710/volume:43
Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4df6d4bd482b716961081c1d2f25b082
http://hdl.handle.net/11585/651958
http://hdl.handle.net/11585/651958
Autor:
Giorgio Borreani, Ernesto Tabacco, Piergiorgio Bianchi, Giovanna Battelli, A. Revello-Chion, Laura Galassi, Mauro Coppa, D. Giaccone
Publikováno v:
International dairy journal 59 (2016): 10–19. doi:10.1016/j.idairyj.2016.02.047
info:cnr-pdr/source/autori:Giaccone, Daniele; Revello-Chion, Andrea; Galassi, Laura; Bianchi, Piergiorgio; Battelli, Giovanna; Coppa, Mauro; Tabacco, Ernesto; Borreani, Giorgio/titolo:Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition/doi:10.1016%2Fj.idairyj.2016.02.047/rivista:International dairy journal/anno:2016/pagina_da:10/pagina_a:19/intervallo_pagine:10–19/volume:59
info:cnr-pdr/source/autori:Giaccone, Daniele; Revello-Chion, Andrea; Galassi, Laura; Bianchi, Piergiorgio; Battelli, Giovanna; Coppa, Mauro; Tabacco, Ernesto; Borreani, Giorgio/titolo:Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition/doi:10.1016%2Fj.idairyj.2016.02.047/rivista:International dairy journal/anno:2016/pagina_da:10/pagina_a:19/intervallo_pagine:10–19/volume:59
The effect of milk thermisation and farming system on the sensory profile and fatty acid (FA) composition of a traditional cheese under real production conditions was evaluated. Raschera Protected Designation of Origin (PDO) cheese, which is produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c62a6eb2034aaf8f0a8236242a0025e