GOMES, Tommaso Francesco

GOMES, Tommaso Francesco  

DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI  

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Risultati 1 - 20 di 201 (tempo di esecuzione: 0.041 secondi).
Titolo Data di pubblicazione Autore(i) File
(2012) Effect of salt reduction on volatile compounds of white bread 1-gen-2012 Pasqualone, A.; Paradiso, V. M.; Caponio, F.; Summo, C.; Gomes, Tommaso Francesco
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 1-gen-2013 Caponio, Francesco; Giarnetti, M; Summo, Carmine; Paradiso, VITO MICHELE; Cosmai, L; Gomes, Tommaso Francesco
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 1-gen-2005 Baiano, A; Gomes, Tommaso Francesco; Caponio, Francesco
A new analytical approach to the characterization of virgin olive oil quality 1-gen-1994 Catalano, M.; Gomes, Tommaso Francesco; De Leonardis, T.
A study of oxidation and polymerization compounds during vegetable oil refining 1-gen-1996 Gomes, Tommaso Francesco; Caponio, Francesco
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 1-gen-2010 Caponio, Francesco; BILANCIA M., T; Summo, Carmine; Gomes, Tommaso Francesco; Pasqualone, Antonella
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 1-gen-1995 Gomes, Tommaso Francesco
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 1-gen-1991 De Felice, M.; Gomes, Tommaso Francesco; De Leonardis, T.
An effort to improve the organoleptic properties of a cheese from rustic goat milk 1-gen-2000 Caponio, Francesco; Gomes, Tommaso Francesco; Alloggio, V; Pasqualone, Antonella
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 1-gen-2007 Caponio, Francesco; Paradiso, VITO MICHELE; DI LUCCIA, A.; Trani, Antonio; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso Francesco
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 1-gen-2001 Caponio, Francesco; Pasqualone, Antonella; Gomes, Tommaso Francesco
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 1-gen-2016 Baiano, Antonietta; Previtali, Maria Assunta; Viggiani, Ilaria; Varva, Gabriella; Squeo, Giacomo; Paradiso, VITO MICHELE; Summo, Carmine; Gomes, Tommaso Francesco; Caponio, Francesco
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 1-gen-2003 Caponio, Francesco; Gomes, Tommaso Francesco; Summo, Carmine
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 1-gen-2000 C., Severini; Gomes, Tommaso Francesco; T., DE PILLI; S., Romani; R., Massini
“Autoxidation of packed roasted almonds as affected by two different packaging films” 1-gen-2003 C., Severini; T., DE PILLI; A., Baiano; Gomes, Tommaso Francesco
Bouillon cubes: assessment of the state of degradation of the lipid fraction 1-gen-2003 Caponio, Francesco; Gomes, Tommaso Francesco; Bilancia, M. T.
Caratteri di qualita degli oli alimentari. I trigliceridi dimeri 1-gen-1988 Gomes, Tommaso Francesco; Catalano, M.
Caratteristiche analitiche di oli provenienti da diverse condizioni di frigo-conservazione delle olive 1-gen-2006 M. L., Colodoveo; D., Delcuratolo; Gomes, Tommaso Francesco; G., Colelli
Caratteristiche della frazione lipidica dei dadi da brodo e condimento 1-gen-2001 Caponio, Francesco; Gomes, Tommaso Francesco; Bilancia, M. T.; Delcuratolo, D.
Le caratteristiche sensoriali degli insaccati stagionati durante la conservazione sottovuoto 1-gen-2011 Summo, Carmine; Caponio, Francesco; F., Tricarico; A., Pasqualone; Gomes, Tommaso Francesco