Nome |
# |
ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY OF FRESHLY SQUEEZED POMEGRANATE (PUNICA GRANATUM L.) JUICES OF SICILIAN AND SPANISH PROVENANCES, file e3ad8919-287b-da0e-e053-3705fe0a2b96
|
530
|
Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat, file e3ad8918-0b03-da0e-e053-3705fe0a2b96
|
348
|
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage, file e3ad8920-c541-da0e-e053-3705fe0a2b96
|
240
|
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations, file e3ad891d-8201-da0e-e053-3705fe0a2b96
|
191
|
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate., file e3ad891c-420c-da0e-e053-3705fe0a2b96
|
148
|
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products, file e3ad8921-bb7b-da0e-e053-3705fe0a2b96
|
148
|
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy, file e3ad891f-32bc-da0e-e053-3705fe0a2b96
|
135
|
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives, file e3ad891e-3500-da0e-e053-3705fe0a2b96
|
131
|
Cherry Tomato Drying: Sun Versus Convective Oven, file e3ad8925-fd16-da0e-e053-3705fe0a2b96
|
110
|
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese, file e3ad891b-17bf-da0e-e053-3705fe0a2b96
|
95
|
Natural Indigo from Isatis tinctoria L. for the Reassessment of Sicilian Crops - A Minireview, file e3ad8916-d1b3-da0e-e053-3705fe0a2b96
|
85
|
Tecnologie alimentari: problemi svolti di operazioni unitarie, file e3ad8922-c92e-da0e-e053-3705fe0a2b96
|
83
|
Characterization and development of different methods to extend shelf life of fresh cut fruit. Case study: novel controlled release system by layer-by-layer assembly, file e3ad891a-22eb-da0e-e053-3705fe0a2b96
|
68
|
A novel microbiological approach to impact the aromatic composition of sour loquat beer, file 6755e971-30dd-4896-a2b6-e5ea5432da2f
|
46
|
Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat, file e3ad891d-e782-da0e-e053-3705fe0a2b96
|
42
|
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS, file e3ad8920-c4a6-da0e-e053-3705fe0a2b96
|
37
|
Water as a solvent of election for obtaining oleuropein-rich extracts from olive (Olea europaea) leaves, file e3ad8927-3673-da0e-e053-3705fe0a2b96
|
37
|
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese, file fc244f8d-7294-4d55-932c-b8e5862d8142
|
33
|
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO, file e3ad8925-1c89-da0e-e053-3705fe0a2b96
|
24
|
THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE, file e3ad8916-6a1d-da0e-e053-3705fe0a2b96
|
14
|
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality, file 8a1f4922-9eb1-4fd7-af2e-6ba6ffb2261a
|
12
|
Use of microbial enzyme on brewing, file e3ad8918-3c1c-da0e-e053-3705fe0a2b96
|
10
|
Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry, file e3ad8920-5d6b-da0e-e053-3705fe0a2b96
|
9
|
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour, file f0bacb33-2dc7-4678-a89a-26fb685ef983
|
9
|
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices, file e3ad8919-1e62-da0e-e053-3705fe0a2b96
|
8
|
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production, file e3ad891b-2b18-da0e-e053-3705fe0a2b96
|
8
|
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese, file e3ad8925-a624-da0e-e053-3705fe0a2b96
|
7
|
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area, file e3ad8919-30cf-da0e-e053-3705fe0a2b96
|
6
|
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives, file e3ad891a-9a31-da0e-e053-3705fe0a2b96
|
6
|
New development opportunities for the craft brewing segment: the case study of a micro-malthouse, file e3ad891c-8c02-da0e-e053-3705fe0a2b96
|
6
|
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese, file e3ad8921-84ad-da0e-e053-3705fe0a2b96
|
6
|
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage, file e3ad8917-f98c-da0e-e053-3705fe0a2b96
|
5
|
Production of Functional Crackers Enriched with Olive (Olea europaea L.)
Leaf Extract, file e3ad8919-350d-da0e-e053-3705fe0a2b96
|
4
|
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit, file e3ad891a-a32f-da0e-e053-3705fe0a2b96
|
4
|
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour, file e3ad891b-3f98-da0e-e053-3705fe0a2b96
|
4
|
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production, file e3ad8922-11f2-da0e-e053-3705fe0a2b96
|
4
|
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream, file e3ad8927-5684-da0e-e053-3705fe0a2b96
|
4
|
Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage, file 175624c9-7f80-448a-95c8-a172e1a6054d
|
3
|
Dry cherry tomato: innovation from studies on isotherms, file e3ad8917-090c-da0e-e053-3705fe0a2b96
|
3
|
The color of dried fruit through the color analysis sensor, file e3ad8923-8618-da0e-e053-3705fe0a2b96
|
3
|
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production, file e3ad8926-d869-da0e-e053-3705fe0a2b96
|
3
|
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer, file 4ac202c8-cc56-4062-a121-110683b60552
|
2
|
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability, file 7bf44133-bef0-47c8-85cb-62d35329cc30
|
2
|
THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE, file e3ad8915-fd66-da0e-e053-3705fe0a2b96
|
2
|
Tecnologie alimentari: problemi svolti di operazioni unitarie, file e3ad8922-d524-da0e-e053-3705fe0a2b96
|
2
|
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces, file e3ad8927-78cc-da0e-e053-3705fe0a2b96
|
2
|
Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese, file e3ad8927-78ce-da0e-e053-3705fe0a2b96
|
2
|
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity, file f9cd6ea7-b10a-4e77-a4c7-3edb8d76d5e0
|
2
|
Production of a α-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry, file e3ad8915-fd64-da0e-e053-3705fe0a2b96
|
1
|
SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY., file e3ad8916-07ae-da0e-e053-3705fe0a2b96
|
1
|
Biochemical alterations and quality of ready to eat Opuntia ficus indica L. Miller differently packaged., file e3ad8916-0a46-da0e-e053-3705fe0a2b96
|
1
|
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY TO EAT PRICKLY PEAR FRUITS, file e3ad8916-0c17-da0e-e053-3705fe0a2b96
|
1
|
Ruolo delle tecnologie alimentari nell’espressione del Terroir, file e3ad8916-7290-da0e-e053-3705fe0a2b96
|
1
|
Effect of drying condition on Leonforte peaches, file e3ad8917-11ea-da0e-e053-3705fe0a2b96
|
1
|
Changes in ascorbic acid content in fresh cut sicilian yellow-flesh peaches., file e3ad8919-1dfa-da0e-e053-3705fe0a2b96
|
1
|
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread, file e3ad8919-2ce8-da0e-e053-3705fe0a2b96
|
1
|
Tecnologie Alimentari: Operazioni Unitarie - Esercizi, file e3ad891d-27da-da0e-e053-3705fe0a2b96
|
1
|
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread, file e3ad891d-55e1-da0e-e053-3705fe0a2b96
|
1
|
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability, file e3ad891d-775f-da0e-e053-3705fe0a2b96
|
1
|
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS, file e3ad8920-93ea-da0e-e053-3705fe0a2b96
|
1
|
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage, file e3ad8921-05ee-da0e-e053-3705fe0a2b96
|
1
|
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production, file e3ad8922-11f3-da0e-e053-3705fe0a2b96
|
1
|
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production, file e3ad8926-d86a-da0e-e053-3705fe0a2b96
|
1
|
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector, file e3ad8928-c6a6-da0e-e053-3705fe0a2b96
|
1
|
Totale |
2.699 |