E-LIB Suche - Ergebnisse für: Masi, Paolo

1

Mitigation of acrylamide formation in wood oven baked pizza..:

Covino, Clelia ; Tafuri, Andrea ; Sorrentino, Angela...
Journal of the Science of Food and Agriculture. 104 (2024) 7 - p. 4070-4082 , 2024

Link: https://doi.org/10.1002/..

2

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/..

3

Hydroponic and Aquaponic Floating Raft Systems Elicit Diffe..:

Modarelli, Giuseppe Carlo ; Vanacore, Lucia ; Rouphael, Youssef...
Plants. 12 (2023) 6 - p. 1355 , 2023

Link: https://doi.org/10.3390/..

4

Consumers' Awareness of Fish Traceability and Sustainabilit..:

Fiorile, Giovanni ; Puleo, Sharon ; Colonna, Francesca...
Sustainability. 15 (2023) 19 - p. 14103 , 2023

Link: https://doi.org/10.3390/..

5

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..

6

Effect of biopolymer active coating on alteration kinetics ..:

Valentino, Marika ; Volpe, Stefania ; Cavella, Silvana..
Food Packaging and Shelf Life. 39 (2023) - p. 101137 , 2023

Link: https://doi.org/10.1016/..

7

Phenomenology of Neapolitan Pizza Baking in a Traditional W..:

Falciano, Aniello ; Moresi, Mauro ; Masi, Paolo
Foods. 12 (2023) 4 - p. 890 , 2023

Link: https://doi.org/10.3390/..

8

Semiempirical modeling of a traditional wood‐fired pizza ov..:

Falciano, Aniello ; Masi, Paolo ; Moresi, Mauro
Journal of Food Science. 88 (2023) 5 - p. 2036-2052 , 2023

Link: https://doi.org/10.1111/..

9

New Biotechnological Production of EPA by Pythium irregular..:

Russo, Giovanni Luca ; Langellotti, Antonio Luca ; Martín-García, Beatriz...
Sustainability. 15 (2023) 2 - p. 1147 , 2023

Link: https://doi.org/10.3390/..

10

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/..

11

The Sous Vide Cooking of Mediterranean Mussel (Mytilus gall..:

Russo, Giovanni Luca ; Langellotti, Antonio Luca ; Buonocunto, Gabriele...
Foods. 12 (2023) 15 - p. 2900 , 2023

Link: https://doi.org/10.3390/..

12

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/..

13

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/..

14

Novel high‐quality takeaway Neapolitan pizza from unused do..:

Falciano, Aniello ; Puleo, Sharon ; Colonna, Francesca...
International Journal of Food Science & Technology. 58 (2023) 8 - p. 4332-4343 , 2023

Link: https://doi.org/10.1111/..

15

The Use of Carbon Dioxide as a Green Approach to Recover Bi..:

Romano, Raffaele ; De Luca, Lucia ; Basile, Giulia...
Foods. 12 (2023) 10 - p. 1958 , 2023

Link: https://doi.org/10.3390/..