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Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils 1-gen-2006 Gomes, T.; Delcuratolo, D.; Caponio, F.; Paradiso, V. M.
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread) 1-gen-2006 Delcuratolo, D.; Gomes, T.; Paradiso, V. M.; Nasti, R.; Lamparelli, F.
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations 1-gen-2007 Caponio, F.; Bilancia, M. T.; Summo, C.; Paradiso, V. M.; Pasqualone, A.; Gomes, T.
Vacuum-packaging of ripened sausages: Assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 1-gen-2007 Summo, C.; Caponio, F.; Paradiso, V. M.; Pasqualone, A.
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 1-gen-2007 Caponio, F.; Paradiso, V. M.; Di Luccia, A.; Trani, A.; Summo, C.; Pasqualone, A.; Gomes, T.
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation 1-gen-2008 Summo, C.; Caponio, F.; Paradiso, V. M.; Tricarico, F.; Bellino, M. R.; Durante, V.
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 1-gen-2008 Gomes, T.; Delcuratolo, D.; Paradiso, V. M.
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients 1-gen-2008 Delcuratolo, D.; Gomes, T.; Paradiso, V. M.; Nasti, R.
Effect of added natural tocopherols on the sensory characteristics of corn flakes during storage 1-gen-2008 Paradiso, V. M.; Summo, C.; Bilancia, M. T.; Caponio, F.
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 1-gen-2008 Paradiso, V. M.; Summo, C.; Trani, A.; Caponio, F.
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage 1-gen-2009 Summo, C.; Caponio, F.; Paradiso, V. M.; Tricarico, F.; Bilancia, M. T.; Pasqualone, A.
Influence of processing and storage time on the lipidic fraction of taralli 1-gen-2009 Caponio, F.; Summo, C.; Pasqualone, A.; Paradiso, V. M.; Gomes, T.
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage 1-gen-2009 Caponio, F.; Summo, C.; Paradiso, V. M.; Pasqualone, A.; Gomes, T.
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 1-gen-2009 Paradiso, V. M.; Summo, C.; Pasqualone, A.; Caponio, F.
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals 1-gen-2009 Paradiso, V. M.; Summo, C.; Gomes, T.; Pasqualone, A.; Caponio, F.
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 1-gen-2010 Gomes, T.; Paradiso, V. M.; Delcuratolo, D.
Effects of free fatty acids on the oxidative processes in purified olive oil 1-gen-2010 Paradiso, V. M.; Gomes, T.; Nasti, R.; Caponio, F.; Summo, C.
Gluten-free bread making trials from cassava (Manihot Esculenta Crantz) flour and sensory evaluation of the final product 1-gen-2010 Pasqualone, A.; Caponio, F.; Summo, C.; Paradiso, V. M.; Bottega, G.; Pagani, M. A.
Effects of monoacylglycerols on the oxidative stability of olive oil 1-gen-2010 Gomes, T.; Caponio, F.; Bruno, G.; Summo, C.; Paradiso, V. M.
Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 1-gen-2010 Summo, C.; Caponio, F.; Paradiso, V. M.; Pasqualone, A.; Gomes, T.
Mostrati risultati da 1 a 20 di 133
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