Sfoglia per Autore
Water stress from bacteria and molds from an NMR water-mobility standpoint
2004-01-01 Chianchoti, P.; Vittadini, E.
An integrated multi-level approach to the study of physical characteristics of foods
2005-01-01 Barbanti, D.; Chiavaro, E.; Vittadini, E.
Developement of functional food products for space use: the blueberry-based snack
2005-01-01 Vittadini, E.
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi
2005-01-01 Vittadini, Elena; Rinaldi, Massimiliano; Chiavaro, Emma; Barbanti, Davide; Massini, Roberto
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media
2005-01-01 Vittadini, Elena; Chinachoti, Pavinee; Lavoie, James P.; Pham, Xuyen
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments
2005-01-01 Clubbs, E. A.; Vittadini, E.; Shellhammer, T. H.; Vodovotz, Y.
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield
2005-01-01 Chiavaro, E.; Barbanti, D.; Rinaldi, M.; Vittadini, E.; Massini, R.
Effect of high pressure processing on 1H mobility in tapioca starch gels
2006-01-01 Vittadini, E.; Carini, E.; Curti, E.; Rovere, P.
DSC analysis of monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition
2006-01-01 Chiavaro, E.; Vittadini, E; Fusaro, A; Bonoli, M; Bendini, A; Cerretani, L; RODRIGUEZ-ESTRADA M., T
Characterization of molecular mobility in carbohydrate food systems by NMR
2006-01-01 Chinachoti, P; Vittadini, E.; Chatakanonda, P; Vodovotz, Y
DSC Analysis: a potential tool for detection of extra virgin olive oil adulteration
2006-01-01 Chiavaro, E.; Vittadini, E; RODRIGUEZ-ESTRADA M., T; Gibertini, F
Thermal properties and 1H NMR mobility of nutritionally enhanced tortillas
2006-01-01 Serventi, L.; Carini, E.; Curti, E.; Vittadini, E.
Effect of High Pressure Processing on Pectin-Water Systems
2006-01-01 Vittadini, E.; Curti, E.; Carini, E.; Rovere, P
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels
2006-01-01 Vittadini, E.; Carini, E; Barbanti, D
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)
2006-01-01 Chiavaro, Emma; Barbanti, Davide; Vittadini, Elena; Massini, Roberto
Water stress of bacteria and molds from an NMR water-mobility standpoint
2006-01-01 Chianchoti, P; Vittadini, E.
Physicochemical characterization and stability of inulin gels
2006-01-01 Chiavaro, Emma; Vittadini, Elena; Corradini, Claudio
DSC characterization of different olive oil categories
2007-01-01 Chiavaro, E.; Vittadini, E; RODRIGUEZ-ESTRADA M., T; Barnaba, C
Water properties in bread produced with an innovative dough maker
2007-01-01 Curti, E.; Vittadini, E.; Di Pasquale, A.; Riviera, L.; Antoniazzi, F.; Storci, A.
DSC evaluation of thermoxidative decomposition of extra virgin olive oil: effect of microwave and conventional heating
2007-01-01 Chiavaro, E.; Vittadini, E; RODRIGUEZ-ESTRADA M., T; Barnaba, C
| Titolo | Data di pubblicazione | Autore(i) | Tipo | File |
|---|---|---|---|---|
| Water stress from bacteria and molds from an NMR water-mobility standpoint | 1-gen-2004 | Chianchoti, P.; Vittadini, E. | Contributo in atto di convegno su volume | |
| An integrated multi-level approach to the study of physical characteristics of foods | 1-gen-2005 | Barbanti, D.; Chiavaro, E.; Vittadini, E. | Contributo in atto di convegno su volume | |
| Developement of functional food products for space use: the blueberry-based snack | 1-gen-2005 | Vittadini, E. | Contributo in atto di convegno su volume | |
| The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi | 1-gen-2005 | Vittadini, Elena; Rinaldi, Massimiliano; Chiavaro, Emma; Barbanti, Davide; Massini, Roberto | Articolo | |
| Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media | 1-gen-2005 | Vittadini, Elena; Chinachoti, Pavinee; Lavoie, James P.; Pham, Xuyen | Articolo | |
| Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments | 1-gen-2005 | Clubbs, E. A.; Vittadini, E.; Shellhammer, T. H.; Vodovotz, Y. | Articolo | |
| Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield | 1-gen-2005 | Chiavaro, E.; Barbanti, D.; Rinaldi, M.; Vittadini, E.; Massini, R. | Contributo in atto di convegno su volume | |
| Effect of high pressure processing on 1H mobility in tapioca starch gels | 1-gen-2006 | Vittadini, E.; Carini, E.; Curti, E.; Rovere, P. | Contributo in atto di convegno su volume | |
| DSC analysis of monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition | 1-gen-2006 | Chiavaro, E.; Vittadini, E; Fusaro, A; Bonoli, M; Bendini, A; Cerretani, L; RODRIGUEZ-ESTRADA M., T | Contributo in atto di convegno su volume | |
| Characterization of molecular mobility in carbohydrate food systems by NMR | 1-gen-2006 | Chinachoti, P; Vittadini, E.; Chatakanonda, P; Vodovotz, Y | Capitolo di libro o voce di enciclopedia | |
| DSC Analysis: a potential tool for detection of extra virgin olive oil adulteration | 1-gen-2006 | Chiavaro, E.; Vittadini, E; RODRIGUEZ-ESTRADA M., T; Gibertini, F | Contributo in atto di convegno su volume | |
| Thermal properties and 1H NMR mobility of nutritionally enhanced tortillas | 1-gen-2006 | Serventi, L.; Carini, E.; Curti, E.; Vittadini, E. | Contributo in atto di convegno su volume | |
| Effect of High Pressure Processing on Pectin-Water Systems | 1-gen-2006 | Vittadini, E.; Curti, E.; Carini, E.; Rovere, P | Contributo in atto di convegno su volume | |
| The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels | 1-gen-2006 | Vittadini, E.; Carini, E; Barbanti, D | Capitolo di libro o voce di enciclopedia | |
| The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) | 1-gen-2006 | Chiavaro, Emma; Barbanti, Davide; Vittadini, Elena; Massini, Roberto | Articolo | |
| Water stress of bacteria and molds from an NMR water-mobility standpoint | 1-gen-2006 | Chianchoti, P; Vittadini, E. | Capitolo di libro o voce di enciclopedia | |
| Physicochemical characterization and stability of inulin gels | 1-gen-2006 | Chiavaro, Emma; Vittadini, Elena; Corradini, Claudio | Articolo | |
| DSC characterization of different olive oil categories | 1-gen-2007 | Chiavaro, E.; Vittadini, E; RODRIGUEZ-ESTRADA M., T; Barnaba, C | Contributo in atto di convegno su volume | |
| Water properties in bread produced with an innovative dough maker | 1-gen-2007 | Curti, E.; Vittadini, E.; Di Pasquale, A.; Riviera, L.; Antoniazzi, F.; Storci, A. | Contributo in atto di convegno su volume | |
| DSC evaluation of thermoxidative decomposition of extra virgin olive oil: effect of microwave and conventional heating | 1-gen-2007 | Chiavaro, E.; Vittadini, E; RODRIGUEZ-ESTRADA M., T; Barnaba, C | Contributo in atto di convegno su volume |
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