| Nome |
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Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c6c-291d-1e9c-e053-3a05fe0a45ef
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136
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Effect of salt reduction on quality and acceptability of durum wheat bread, file 2338b6ec-9846-4e00-bf9e-b25c7a8fb85f
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101
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Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits, file dd9e0c65-1285-1e9c-e053-3a05fe0a45ef
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71
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Microgreens production with low potassium content for patients with impaired kidney function, file dd9e0c69-50f9-1e9c-e053-3a05fe0a45ef
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67
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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 dd9e0c6c-5ef9-1e9c-e053-3a05fe0a45ef
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65
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Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts, file dd9e0c67-dbe7-1e9c-e053-3a05fe0a45ef
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55
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Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage, file dd9e0c66-6b0a-1e9c-e053-3a05fe0a45ef
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53
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Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef
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52
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Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of O/W emulsions: An oxidomics approach, file dd9e0c6b-64db-1e9c-e053-3a05fe0a45ef
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51
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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection, file 75381b51-02be-443e-92a4-b92057a3f42f
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49
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Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines, file dd9e0c65-99a2-1e9c-e053-3a05fe0a45ef
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48
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NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY, file dd9e0c67-dbdf-1e9c-e053-3a05fe0a45ef
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46
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Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file 8ef2635a-119d-4904-a48c-3da8415b5d2e
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45
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An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis, file 9b2e8f24-619b-4066-bdba-19259adffabc
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44
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Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation, file dd9e0c63-ec38-1e9c-e053-3a05fe0a45ef
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44
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Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés, file dd9e0c65-c2ea-1e9c-e053-3a05fe0a45ef
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43
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Setup of an extraction method for the analysis of carotenoids in microgreens, file dd9e0c67-0bf4-1e9c-e053-3a05fe0a45ef
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40
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Nutritional characterization and shelf-life of packaged microgreens, file dd9e0c65-8cda-1e9c-e053-3a05fe0a45ef
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38
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Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile, file dd9e0c66-6b0d-1e9c-e053-3a05fe0a45ef
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37
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Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product, file dd9e0c6c-5187-1e9c-e053-3a05fe0a45ef
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37
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Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil, file 3214d267-79e7-4274-ac6f-088c8e864c2e
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32
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Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics, file ffeb541c-44b7-4bfd-aad4-58576a4ed237
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21
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FT-IR extra virgin olive oil classification based on ethyl ester content, file 2aa82f81-aba0-4f20-8908-d47248ef3e47
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18
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Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil, file dd9e0c65-8cd7-1e9c-e053-3a05fe0a45ef
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9
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Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics, file dd9e0c67-dbd9-1e9c-e053-3a05fe0a45ef
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8
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Recycling of packaging materials to obtain an oenological adjuvant, file dd9e0c66-fa0d-1e9c-e053-3a05fe0a45ef
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6
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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 dd9e0c64-da86-1e9c-e053-3a05fe0a45ef
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5
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Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product, file dd9e0c64-e0bf-1e9c-e053-3a05fe0a45ef
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5
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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection, file dd9e0c67-ff36-1e9c-e053-3a05fe0a45ef
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5
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Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file dd9e0c63-ec3a-1e9c-e053-3a05fe0a45ef
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4
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Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry, file dd9e0c67-3fcc-1e9c-e053-3a05fe0a45ef
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4
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The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers., file dd9e0c62-e8c6-1e9c-e053-3a05fe0a45ef
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3
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Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c63-f5fc-1e9c-e053-3a05fe0a45ef
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3
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Effect of salt reduction on quality and acceptability of durum wheat bread, file dd9e0c65-9884-1e9c-e053-3a05fe0a45ef
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3
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Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage, file dd9e0c66-9029-1e9c-e053-3a05fe0a45ef
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3
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Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index, file dd9e0c67-b33c-1e9c-e053-3a05fe0a45ef
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3
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Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract, file dd9e0c63-2209-1e9c-e053-3a05fe0a45ef
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2
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Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil, file dd9e0c63-38d9-1e9c-e053-3a05fe0a45ef
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2
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Production and characterization of functional biscuits obtained from purple wheat, file dd9e0c64-0dc9-1e9c-e053-3a05fe0a45ef
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2
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Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics, file dd9e0c65-8cd5-1e9c-e053-3a05fe0a45ef
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2
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FT-IR extra virgin olive oil classification based on ethyl ester content, file dd9e0c65-c2e5-1e9c-e053-3a05fe0a45ef
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2
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An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis, file dd9e0c65-d4d8-1e9c-e053-3a05fe0a45ef
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2
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First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils, file dd9e0c66-b2fc-1e9c-e053-3a05fe0a45ef
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2
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Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil, file dd9e0c67-b729-1e9c-e053-3a05fe0a45ef
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2
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Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils., file dd9e0c68-1a0f-1e9c-e053-3a05fe0a45ef
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2
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Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines, file df2ce5a7-b36a-4b2c-90b0-b36c3af53d27
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2
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Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach, file 2920ce27-ef19-47d2-8b40-43b2dc17891d
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1
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Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens, file 84c3415d-4ad5-48f8-b6fe-b49f38c9439c
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1
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Effect of the type of oil on the evolution of volatile compounds of taralli during storage, file dd9e0c62-5a53-1e9c-e053-3a05fe0a45ef
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1
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Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche, file dd9e0c62-64a6-1e9c-e053-3a05fe0a45ef
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1
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Chemical and thermal evaluation of olive oil refining at different oxidative levels, file dd9e0c63-2f74-1e9c-e053-3a05fe0a45ef
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1
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Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers, file dd9e0c64-4f63-1e9c-e053-3a05fe0a45ef
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1
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Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste, file dd9e0c64-c986-1e9c-e053-3a05fe0a45ef
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1
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Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing, file dd9e0c65-8282-1e9c-e053-3a05fe0a45ef
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1
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An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil, file dd9e0c65-82e8-1e9c-e053-3a05fe0a45ef
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1
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Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?, file dd9e0c65-82ea-1e9c-e053-3a05fe0a45ef
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1
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Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage, file dd9e0c65-82ef-1e9c-e053-3a05fe0a45ef
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1
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Use of olive leaf extract to reduce lipid oxidation of baked snacks, file dd9e0c65-82f1-1e9c-e053-3a05fe0a45ef
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1
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Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil, file dd9e0c66-1d02-1e9c-e053-3a05fe0a45ef
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1
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Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations, file dd9e0c66-c4c4-1e9c-e053-3a05fe0a45ef
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1
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Talc effect on the volatiles of virgin olive oil during storage, file dd9e0c67-b725-1e9c-e053-3a05fe0a45ef
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1
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FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS, file dd9e0c67-dbd6-1e9c-e053-3a05fe0a45ef
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1
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As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils, file dd9e0c67-dbe2-1e9c-e053-3a05fe0a45ef
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1
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Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste, file dd9e0c67-e032-1e9c-e053-3a05fe0a45ef
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1
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Has the use of talc an effect on yield and extra virgin olive oil quality?, file dd9e0c67-e034-1e9c-e053-3a05fe0a45ef
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1
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Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina), file dd9e0c67-e037-1e9c-e053-3a05fe0a45ef
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1
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Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions, file dd9e0c68-02cf-1e9c-e053-3a05fe0a45ef
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1
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Shelf life of stored not pasteurized olive-based pâtés, file dd9e0c68-1cb1-1e9c-e053-3a05fe0a45ef
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1
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Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli, file dd9e0c68-33f3-1e9c-e053-3a05fe0a45ef
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1
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Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke, file dd9e0c68-33fb-1e9c-e053-3a05fe0a45ef
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1
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Qualità di frollini a ridotto contenuto in grassi saturi, file dd9e0c69-4f6c-1e9c-e053-3a05fe0a45ef
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1
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Sviluppo di burger a base di legumi, file dd9e0c69-570d-1e9c-e053-3a05fe0a45ef
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1
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Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione, file dd9e0c69-91f2-1e9c-e053-3a05fe0a45ef
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1
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null, file dd9e0c6c-4152-1e9c-e053-3a05fe0a45ef
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1
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| Totale |
1.302 |