Sfoglia per Autore
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread)
2006-01-01 Delcuratolo, D.; Gomes, T.; Paradiso, V. M.; Nasti, R.; Lamparelli, F.
Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils
2006-01-01 Gomes, T.; Delcuratolo, D.; Caponio, F.; Paradiso, V. M.
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations
2007-01-01 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
2007-01-01 Summo, C.; Caponio, F.; Paradiso, V. M.; Pasqualone, A.
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants
2007-01-01 Caponio, F.; Paradiso, V. M.; Di Luccia, A.; Trani, A.; Summo, C.; Pasqualone, A.; Gomes, T.
Effect of added natural tocopherols on the sensory characteristics of corn flakes during storage
2008-01-01 Paradiso, V. M.; Summo, C.; Bilancia, M. T.; Caponio, F.
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols
2008-01-01 Paradiso, V. M.; Summo, C.; Trani, A.; Caponio, F.
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils
2008-01-01 Gomes, T.; Delcuratolo, D.; Paradiso, V. M.
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation
2008-01-01 Summo, C.; Caponio, F.; Paradiso, V. M.; Tricarico, F.; Bellino, M. R.; Durante, V.
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients
2008-01-01 Delcuratolo, D.; Gomes, T.; Paradiso, V. M.; Nasti, R.
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes
2009-01-01 Paradiso, V. M.; Summo, C.; Pasqualone, A.; Caponio, F.
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals
2009-01-01 Paradiso, V. M.; Summo, C.; Gomes, T.; Pasqualone, A.; Caponio, F.
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage
2009-01-01 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
2009-01-01 Caponio, F.; Summo, C.; Pasqualone, A.; Paradiso, V. M.; Gomes, T.
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage
2009-01-01 Caponio, F.; Summo, C.; Paradiso, V. M.; Pasqualone, A.; Gomes, T.
Effects of monoacylglycerols on the oxidative stability of olive oil
2010-01-01 Gomes, T.; Caponio, F.; Bruno, G.; Summo, C.; Paradiso, V. M.
Effects of free fatty acids on the oxidative processes in purified olive oil
2010-01-01 Paradiso, V. M.; Gomes, T.; Nasti, R.; Caponio, F.; Summo, C.
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes
2010-01-01 Gomes, T.; Paradiso, V. M.; Delcuratolo, D.
Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties
2010-01-01 Summo, C.; Caponio, F.; Paradiso, V. M.; Pasqualone, A.; Gomes, T.
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia
2010-01-01 Gomes, T.; Delcuratolo, D.; Paradiso, V. M.; Nasti, R.
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