E-LIB Suche - Ergebnisse für: Donatella Peressini

1

Role of the polyphenol content on the structuring behavior ..:

Ciuffarin, Francesco ; Alongi, Marilisa ; Peressini, Donatella...
Food Chemistry. 412 (2023) - p. 135572 , 2023

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

2

Application of high-pressure homogenization to steer the te..:

Renoldi, Niccolò ; Melchior, Sofia ; Calligaris, Sonia.
Food Hydrocolloids. 139 (2023) - p. 108505 , 2023

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

3

Impact of oleuropein on rheology and breadmaking performanc..:

Renoldi, Niccolò ; Lucci, Paolo ; Peressini, Donatella
International Journal of Food Science & Technology. 57 (2022) 4 - p. 2321-2332 , 2022

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

4

Evaluation of technological properties, microstructure and ..:

Renoldi, Niccolò ; Brennan, Charles Stephen ; Lagazio, Corrado.
LWT. 151 (2021) - p. 112203 , 2021

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

5

Utilisation of dried shiitake, black ear and silver ear mus..:

Tu, Juncai ; Brennan, Margaret Anne ; Hui, Xiaodan...
International Journal of Food Science & Technology. 57 (2021) 5 - p. 2715-2728 , 2021

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

6

Effects of osmotic dehydration (with and without sonication..:

Sakooei-Vayghan, Roghieh ; Peighambardoust, Seyed Hadi ; Hesari, Javad.
Food Chemistry. 311 (2020) - p. 125978 , 2020

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

7

Application of high‐pressure homogenization to tailor the f..:

Peressini, Donatella ; Melchior, Sofia ; Berlese, Margherita.
Journal of the Science of Food and Agriculture. 101 (2020) 7 - p. 2668-2675 , 2020

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

8

Physical, mechanical, and antibacterial characteristics of ..:

Hajizadeh, Hamed ; Peighambardoust, Seyed Jamaleddin ; Peighambardoust, Seyed Hadi.
Journal of Food Science. 85 (2020) 4 - p. 1193-1202 , 2020

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

9

Migration analysis, antioxidant, and mechanical characteriz..:

Fasihnia, Seyedeh Homa ; Peighambardoust, Seyed Hadi ; Peighambardoust, Seyed Jamaleddin...
Journal of Food Science. 85 (2020) 8 - p. 2317-2328 , 2020

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

10

Characterization of carboxymethyl cellulose-based active fi..:

Peighambardoust, Seyed Jamaleddin ; Zahed-Karkaj, Sirous ; Peighambardoust, Seyed Hadi..
Iranian Polymer Journal. 29 (2020) 12 - p. 1087-1097 , 2020

Link: https://doi.org/10.1007/..

11

The effect of rice bran on physicochemical, textural and gl..:

Renoldi, Niccolò ; Peighambardoust, Seyed Hadi ; Peressini, Donatella
International Journal of Food Science & Technology. 56 (2020) 7 - p. 3235-3244 , 2020

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

12

Viscoelastic properties of durum wheat doughs enriched with..:

Peressini, Donatella ; Cavarape, Alessandro ; Brennan, Margaret Anne..
Food Hydrocolloids. 102 (2020) - p. 105613 , 2020

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

13

Effect of continuous cooking on cooking water properties an..:

Diamante, Giulia ; Peressini, Donatella ; Simonato, Michele.
Journal of the Science of Food and Agriculture. 99 (2019) 6 - p. 3017-3023 , 2019

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

14

Performance comparison between different hydrocolloids to i..:

Peressini, Donatella ; Tat, Lara ; Sensidoni, Alessandro
European Food Research and Technology. 245 (2018) 2 - p. 263-271 , 2018

Link: https://doi.org/10.1007/..

15

Effect of high pressure homogenization and high power ultra..:

Bot, Francesca ; Calligaris, Sonia ; Cortella, Giovanni...
Journal of Food Engineering. 213 (2017) - p. 10-17 , 2017

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