Nome |
# |
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine, file dd9e0c6c-3d57-1e9c-e053-3a05fe0a45ef
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199
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Development of a brine for mozzarella preservation, file dd9e0c66-85b2-1e9c-e053-3a05fe0a45ef
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179
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Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar, file 27d7de0d-134b-49d2-b1d6-2d0e41b47f13
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166
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Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel, file dd9e0c6c-60e8-1e9c-e053-3a05fe0a45ef
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166
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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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118
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Effect of acorn flour on the physico-chemical and sensory properties of biscuits, file dd9e0c66-4d5d-1e9c-e053-3a05fe0a45ef
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103
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Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars, file dd9e0c65-c2ed-1e9c-e053-3a05fe0a45ef
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94
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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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91
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Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils, file 825cf838-8ab4-4700-9ee5-b0d8ad152d03
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91
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Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound, file 4b31be56-a3e9-4659-8035-e0412989da9d
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80
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Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file afde4549-e501-46da-9b02-1cee9efae79a
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77
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Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection, file dd9e0c66-ad1e-1e9c-e053-3a05fe0a45ef
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69
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The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products, file dd9e0c66-4d59-1e9c-e053-3a05fe0a45ef
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67
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Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract, file dd9e0c67-b438-1e9c-e053-3a05fe0a45ef
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67
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Reply, file dd9e0c65-8ccf-1e9c-e053-3a05fe0a45ef
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66
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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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63
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Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium, file dd9e0c66-40e9-1e9c-e053-3a05fe0a45ef
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59
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Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm, file dd9e0c66-6ced-1e9c-e053-3a05fe0a45ef
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59
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Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content, file dd9e0c68-a419-1e9c-e053-3a05fe0a45ef
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58
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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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56
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Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield, file e3b005be-d79f-4ffe-8f7a-e7ec850af484
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56
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Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil., file dd9e0c65-88ef-1e9c-e053-3a05fe0a45ef
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55
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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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55
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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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54
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Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation, file dd9e0c67-cd9c-1e9c-e053-3a05fe0a45ef
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51
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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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46
|
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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45
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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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45
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Volatiles and acceptability of liqueurs from kumquat and grapefruit, file dd9e0c64-01c9-1e9c-e053-3a05fe0a45ef
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45
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Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef
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45
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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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44
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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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44
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NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY, file dd9e0c67-dbdf-1e9c-e053-3a05fe0a45ef
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44
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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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39
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Chemical and sensory characterization of Brazilian virgin olive oils, file dd9e0c6c-60d0-1e9c-e053-3a05fe0a45ef
|
39
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Nutritional characterization and shelf-life of packaged microgreens, file dd9e0c65-8cda-1e9c-e053-3a05fe0a45ef
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38
|
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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36
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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
|
35
|
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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33
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Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds, file dd9e0c6b-9ce3-1e9c-e053-3a05fe0a45ef
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28
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Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review, file dd9e0c6b-4f18-1e9c-e053-3a05fe0a45ef
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20
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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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19
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FT-IR extra virgin olive oil classification based on ethyl ester content, file 2aa82f81-aba0-4f20-8908-d47248ef3e47
|
17
|
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
|
9
|
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
|
8
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Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield, file dd9e0c65-82e3-1e9c-e053-3a05fe0a45ef
|
7
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Olive leaf extracts act as modulators of the human immune response, file dd9e0c64-c66f-1e9c-e053-3a05fe0a45ef
|
6
|
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine, file dd9e0c65-784d-1e9c-e053-3a05fe0a45ef
|
6
|
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
|
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
|
5
|
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
|
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives, file dd9e0c68-abd0-1e9c-e053-3a05fe0a45ef
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5
|
Influenza della modalità di lavorazione delle olive nella discriminazione varietale di oli extra vergini di oliva mediante spettroscopia NMR, file dd9e0c62-7420-1e9c-e053-3a05fe0a45ef
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4
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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
|
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound, file dd9e0c63-f632-1e9c-e053-3a05fe0a45ef
|
4
|
Chemical and sensory characterization of Brazilian virgin olive oils, file dd9e0c67-cd9a-1e9c-e053-3a05fe0a45ef
|
4
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Uso di estratti antiossidanti di crusca di grano duro per ottenere una nuova pasta funzionale con l’approccio di arricchimento “da grano a grano”, file dd9e0c6a-8856-1e9c-e053-3a05fe0a45ef
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4
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Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods, file dd9e0c6b-504b-1e9c-e053-3a05fe0a45ef
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4
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The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil, file dd9e0c6b-51f0-1e9c-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
|
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition, file dd9e0c64-4857-1e9c-e053-3a05fe0a45ef
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3
|
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel, file dd9e0c65-891c-1e9c-e053-3a05fe0a45ef
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3
|
Effect of salt reduction on quality and acceptability of durum wheat bread, file dd9e0c65-9884-1e9c-e053-3a05fe0a45ef
|
3
|
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
|
Nutritional, physico-chemical and functional characterization of a global chickpea collection, file dd9e0c66-c4ad-1e9c-e053-3a05fe0a45ef
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3
|
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index, file dd9e0c67-b33c-1e9c-e053-3a05fe0a45ef
|
3
|
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file dd9e0c67-bb42-1e9c-e053-3a05fe0a45ef
|
3
|
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils, file dd9e0c67-dbe5-1e9c-e053-3a05fe0a45ef
|
3
|
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk, file dd9e0c6b-4992-1e9c-e053-3a05fe0a45ef
|
3
|
Paving the way to food grade analytical chemistry: use of a natural deep eutectic solvent to determine total hydroxytyrosol and tyrosol in extra virgin olive oils, file dd9e0c6b-582d-1e9c-e053-3a05fe0a45ef
|
3
|
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor, file dd9e0c6b-f2a8-1e9c-e053-3a05fe0a45ef
|
3
|
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract, file dd9e0c63-2209-1e9c-e053-3a05fe0a45ef
|
2
|
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
|
Production and characterization of functional biscuits obtained from purple wheat, file dd9e0c64-0dc9-1e9c-e053-3a05fe0a45ef
|
2
|
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics, file dd9e0c65-8cd5-1e9c-e053-3a05fe0a45ef
|
2
|
FT-IR extra virgin olive oil classification based on ethyl ester content, file dd9e0c65-c2e5-1e9c-e053-3a05fe0a45ef
|
2
|
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
|
2
|
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
|
2
|
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil, file dd9e0c67-b729-1e9c-e053-3a05fe0a45ef
|
2
|
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks, file dd9e0c68-02d1-1e9c-e053-3a05fe0a45ef
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2
|
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils., file dd9e0c68-1a0f-1e9c-e053-3a05fe0a45ef
|
2
|
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells, file dd9e0c6a-a8e2-1e9c-e053-3a05fe0a45ef
|
2
|
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions, file dd9e0c6c-062e-1e9c-e053-3a05fe0a45ef
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2
|
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds, file 4b285da8-484a-43a3-8ee6-0ddeaf2d75b5
|
1
|
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel, file 8ef05131-44fa-474b-bd49-7bb51cc783aa
|
1
|
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products, file c589b5bf-8506-4878-97b7-1f976d67e06b
|
1
|
Effect of the type of oil on the evolution of volatile compounds of taralli during storage, file dd9e0c62-5a53-1e9c-e053-3a05fe0a45ef
|
1
|
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche, file dd9e0c62-64a6-1e9c-e053-3a05fe0a45ef
|
1
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La valutazione dell’influenza dell’allevamento sulla qualità della frazione lipidica di Diplodus Puntazzo, file dd9e0c62-7846-1e9c-e053-3a05fe0a45ef
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1
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Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis, file dd9e0c62-7adb-1e9c-e053-3a05fe0a45ef
|
1
|
Chemical and thermal evaluation of olive oil refining at different oxidative levels, file dd9e0c63-2f74-1e9c-e053-3a05fe0a45ef
|
1
|
Vacuum-packed ripened sausages: evolution of volatile compounds during storage, file dd9e0c63-3203-1e9c-e053-3a05fe0a45ef
|
1
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Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length, file dd9e0c63-b8b2-1e9c-e053-3a05fe0a45ef
|
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
|
1
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Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals, file dd9e0c65-177b-1e9c-e053-3a05fe0a45ef
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1
|
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing, file dd9e0c65-8282-1e9c-e053-3a05fe0a45ef
|
1
|
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria, file dd9e0c65-8284-1e9c-e053-3a05fe0a45ef
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1
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Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties, file dd9e0c65-82e5-1e9c-e053-3a05fe0a45ef
|
1
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Totale |
3.024 |