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Pierro, Prospero Di
156  Ergebnisse:
Personensuche X
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1

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/..
 
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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/..
 
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3

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/..
 
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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..
 
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5

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/..
 
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6

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/..
 
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7

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/..
 
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8

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/..
 
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9

Exploiting Potential Biotechnological Applications of Poly-..:

Restaino, Odile Francesca ; Hejazi, Sondos ; Zannini, Domenico...
Polymers.  14 (2022)  6 - p. 1190 , 2022
Link: https://doi.org/10.3390/..
 
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10

Development of Functional Pizza Base Enriched with Jujube (..:

Falciano, Aniello ; Sorrentino, Angela ; Masi, Paolo.
Foods.  11 (2022)  10 - p. 1458 , 2022
Link: https://doi.org/10.3390/..
 
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11

Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive..:

Romano, Raffaele ; De Luca, Lucia ; Aiello, Alessandra...
Foods.  11 (2022)  20 - p. 3212 , 2022
Link: https://doi.org/10.3390/..
 
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12

Properties and Biodegradability of Films Based on Cellulose..:

Escamilla-García, Monserrat ; García-García, Mónica Citlali ; Gracida, Jorge...
International Journal of Molecular Sciences.  23 (2022)  18 - p. 10560 , 2022
Link: https://doi.org/10.3390/..
 
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13

Multilayered Edible Coatings to Enhance Some Quality Attrib..:

Rossi-Márquez, Giovanna ; Dávalos-Saucedo, Cristian Aarón ; Mayek-Pérez, Netzahualcóyotl.
Coatings.  13 (2022)  1 - p. 41 , 2022
Link: https://doi.org/10.3390/..
 
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14

Bio-Based Materials for Packaging:

Porta, Raffaele ; Sabbah, Mohammed ; Di Pierro, Prospero
International Journal of Molecular Sciences.  23 (2022)  7 - p. 3611 , 2022
Link: https://doi.org/10.3390/..
 
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15

Effect of the refreshment on the liquid sourdough preparati..:

Falciano, Aniello ; Romano, Annalisa ; García Almendárez, Blanca E....
Italian Journal of Food Science.  34 (2022)  3 - p. 99-104 , 2022
Link: https://doi.org/10.15586..
 
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