E-LIB Suche - Ergebnisse für: Verardo V

1

Contributors:

, In: Innovation Strategies in the Food Industry,

Akyazi, Tugce ; Alberdi, Elisabete ; Barba, F.J.... - p. ix-x , 2022

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

2

Food use for social innovation by optimizing food waste rec..:

, In: Innovation Strategies in the Food Industry,

Galanakis, Charis M. ; Cvejic, J. ; Verardo, V.. - p. 209-227 , 2022

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

3

A focus on advanced physico-chemical processes for olive mi..:

Ochando-Pulido, J.M. ; Pimentel-Moral, S. ; Verardo, V..
Separation and Purification Technology. 179 (2017) - p. 161-174 , 2017

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

4

Food Use for Social Innovation by Optimizing Food Waste Rec..:

, In: Innovation Strategies in the Food Industry,

Galanakis, C.M. ; Cvejic, J. ; Verardo, V.. - p. 211-236 , 2016

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

5

Contributors:

, In: Innovation Strategies in the Food Industry,

Barba, F.J. ; Barrera, C. ; Batalvi, B.... - p. xiii-xv , 2016

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

6

Analysis of the concentration polarization and fouling dyna..:

Ochando-Pulido, J.M. ; Verardo, V. ; Segura-Carretero, A..
Journal of Industrial and Engineering Chemistry. 31 (2015) - p. 132-141 , 2015

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

7

Technical optimization of an integrated UF/NF pilot plant f..:

Ochando-Pulido, J.M. ; Verardo, V. ; Segura-Carretero, A..
Desalination. 364 (2015) - p. 82-89 , 2015

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

8

Optimization of a solid phase extraction method and hydroph..:

Verardo, V. ; Gómez-Caravaca, A.M. ; Montealegre, C....
Food Research International. 54 (2013) 2 - p. 2083-2090 , 2013

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

9

Evaluation of different extraction approaches for the deter..:

Quirantes-Piné, R. ; Verardo, V. ; Arráez-Román, D....
Analytical and Bioanalytical Chemistry. 404 (2012) 10 - p. 3081-3090 , 2012

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

10

Evaluation of lipid oxidation in spaghetti pasta enriched w..:

VERARDO, V ; FERIOLI, F ; RICIPUTI, Y...
Food Chemistry. 114 (2009) 2 - p. 472-477 , 2009

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

11

Nutritional and functional advantages of the use of ferment..:

De Pasquale I ; Verni M ; Verardo V..
info:eu-repo/semantics/altIdentifier/pmid/33477574. , 2021

Link: http://hdl.handle.net/11..

12

Impact of COVID-19 confinement on eating behaviours across ..:

Molina-Montes E ; Uzhova I ; Verardo V...
Food Qual Prefer. , 2021

Link: https://hdl.handle.net/2..

13

Bioactive components in fermented foods and food by-product:

Verardo V ; Gomez-Caravaca A. M ; Tabanelli G
info:eu-repo/semantics/altIdentifier/pmid/32033315. , 2020

Link: http://hdl.handle.net/11..

14

Distribution of free and bound phenolic compounds in buckwh..:

Martin-Garcia B ; Pasini F ; Verardo V...
info:eu-repo/semantics/altIdentifier/pmid/31842252. , 2019

Link: http://hdl.handle.net/11..

15

How fermentation affects the antioxidant properties of cere..:

Verni M ; Verardo V ; Rizzello C. G
info:eu-repo/semantics/altIdentifier/pmid/31450581. , 2019

Link: http://hdl.handle.net/11..