I agree that this site is using cookies. You can find further informations
here
.
X
Login
My folder (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
Show Desktop-Version
Toggle navigation
Prospero Di Pierro
156
results:
Search for persons
X
Format
Online (156)
Mediatypes
Articles (Online) (69)
Bookchapter (Online) (4)
OpenAccess-fulltext (83)
Sorted by: Year
Sorted by: Relevance
?
1
Modification of Physicochemical and Functional Properties o..:
Ramondo, Alessia
;
Marulo, Serena
;
Sorrentino, Angela
..
ACS Food Science & Technology. 4 (2024) 1 - p. 40-48 , 2024
Link:
https://doi.org/10.1021/..
?
2
Effect of Amine, Carboxyl, or Thiol Functionalization of Me..:
Matadamas-Ortiz, Alexis
;
Pérez-Robles, Juan F.
;
Reynoso-Camacho, Rosalía
...
Foods. 13 (2024) 8 - p. 1208 , 2024
Link:
https://doi.org/10.3390/..
?
3
Bioconversion of Cheese Whey and Food By-Products by Phaeod..:
Russo, Giovanni Luca
;
Langellotti, Antonio Luca
;
Verardo, Vito
...
Marine Drugs. 21 (2023) 3 - p. 190 , 2023
Link:
https://doi.org/10.3390/..
?
4
Study of medium-high shelf life ready-to-use dough rolls fo..:
Falciano, Aniello
;
Di Pierro, Prospero
;
Sorrentino, Angela
...
Italian Journal of Food Science. 35 (2023) 4 - p. 130-135 , 2023
Link:
https://doi.org/10.15586..
?
5
Edible Films and Coatings Applied in the Food Industry:
Rossi-Márquez, Giovanna
;
Dávalos-Saucedo, Cristian Aarón
;
Di Pierro, Prospero
Coatings. 13 (2023) 4 - p. 670 , 2023
Link:
https://doi.org/10.3390/..
?
6
Properties of Active Levan-Bitter Vetch Protein Films for P..:
Bouallegue, Amir
;
Sabbah, Mohammed
;
Di Pierro, Prospero
...
ACS Omega. 8 (2023) 45 - p. 42787-42796 , 2023
Link:
https://doi.org/10.1021/..
?
7
Asparaginase enzyme reduces acrylamide levels in fried and ..:
Covino, Clelia
;
Sorrentino, Angela
;
Pierro, Prospero Di
...
Food Chemistry Advances. 2 (2023) - p. 100206 , 2023
Link:
https://doi.org/10.1016/..
?
8
Study of Physico-Chemical Properties of Dough and Wood Oven..:
Covino, Clelia
;
Sorrentino, Angela
;
Di Pierro, Prospero
.
Foods. 12 (2023) 7 - p. 1407 , 2023
Link:
https://doi.org/10.3390/..
?
9
Study of Physico-Chemical Properties of Dough and Wood Oven..:
Clelia Covino
;
Angela Sorrentino
;
Prospero Di Pierro
.
https://www.mdpi.com/2304-8158/12/7/1407. , 2023
Link:
https://doi.org/10.3390/..
?
10
Edible Films and Coatings Applied in the Food Industry:
Giovanna Rossi-Márquez
;
Cristian Aarón Dávalos-Saucedo
;
Prospero Di Pierro
https://www.mdpi.com/2079-6412/13/4/670. , 2023
Link:
https://doi.org/10.3390/..
?
11
Properties of Active Levan-Bitter Vetch Protein Films for P..:
Amir Bouallegue
;
Mohammed Sabbah
;
Prospero Di Pierro
...
https://doi.org/10.1021/acsomega.3c05627. , 2023
Link:
https://doi.org/10.1021/..
?
12
Bioconversion of Cheese Whey and Food By-Products by Phaeod..:
Russo, Giovanni Luca
;
Langellotti, Antonio Luca
;
Verardo, Vito
...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054534/. , 2023
Link:
http://www.ncbi.nlm.nih...
?
13
Bioconversion of Cheese Whey and Food By-Products by Phaeod..:
Giovanni Luca Russo
;
Antonio Luca Langellotti
;
Vito Verardo
...
https://www.mdpi.com/1660-3397/21/3/190. , 2023
Link:
https://doi.org/10.3390/..
?
14
Asparaginase enzyme reduces acrylamide levels in fried and ..:
Clelia Covino
;
Angela Sorrentino
;
Prospero Di Pierro
...
http://www.sciencedirect.com/science/article/pii/S2772753X23000266. , 2023
Link:
https://doi.org/10.1016/..
?
15
Study of Physico-Chemical Properties of Dough and Wood Oven..:
Covino, Clelia
;
Sorrentino, Angela
;
Di Pierro, Prospero
.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093465/. , 2023
Link:
http://www.ncbi.nlm.nih...
1-15